Chicken Meatballs with Risoni

Name: Chicken Meatballs with Risoni
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4
Cuisine: Australian, Greek
Ingredients: 1 kg chicken mince; 2 handfuls fresh breadcrumbs; 1 egg; 1/2 cup finely grated Parmesan cheese, plus extra to serve; 2 tablespoons fresh dill finely chopped, plus extra for sprinkling; 2 litres hot water; 4 pots Continental Stock Pot Sensations Chicken Stock Pot; 1 bay leaf; 1 cup risoni pasta; 1 bunch silverbeet, finely shredded; freshly ground pepper, to taste

This quick and easy recipe delivers deliciously tender herbed chicken meatballs with risoni pasta gently simmered in savoury stock.

15 Mins

Cooking Time
easy

Difficulty
20 Mins

Prep Time
4 People

Serves

1 kg chicken mince
2 handfuls fresh breadcrumbs
1 egg
1/2 cup finely grated Parmesan cheese, plus extra to serve
2 tablespoons fresh dill finely chopped, plus extra for sprinkling
2 litres hot water
4 pots Continental Stock Pot Sensations Chicken Stock Pot
1 bay leaf
1 cup risoni pasta
1 bunch silverbeet, finely shredded
freshly ground pepper, to taste

Place the chicken mince, breadcrumbs, egg, Parmesan, dill, parsley, and pepper into a bowl. Using clean hands, mix to combine. Form mixture into 12 meatballs.
Place water, stock pot and bay leaf into a large saucepan. Bring to the boil, stirring occasionally, then reduce heat to a simmer. Add the meatballs ensuring they are completely submerged in the stock. Cook for 6 minutes with the lid on. Stir in risoni and silverbeet. Cook for a further 5-8 minutes or until the risoni is al dente and meatballs are cooked through.
Divide among serving bowls. Garnish with extra dill and parmesan. Recipe by Justine Schofield courtesy of Everyday Gourmet TV.