Rosemary Chicken Meatballs with Tomato and Spinach Risoni

A dish with southern accents...
These melt-in-your-mouth beef and chicken meatballs with tomato cream risoni were the dish of our winter nature cooking experiences.

Don't worry, we didn't use fresh tomatoes in the middle of winter, but delicious dried tomatoes in oil and very good quality preserves. With lots of aromatic herbs and parmesan... soothing flavors according to Anne-Catherine. A very nice compliment for me! I love the idea of feeling the well-being that flavors and aromas bring to us.

You can of course add some fresh tomatoes to the sauce if you make this dish in late spring or summer. It will be just as delicious. But don't forget the dried tomatoes in oil, they bring that lively side that gives the dish its character.

We prepared this dish in a cast iron casserole, which we used as an oven. Of course, you can also use a regular oven to prepare this recipe.

Rosemary Chicken Meatballs with Tomato and Spinach Risoni

Prep Time: 30 minutes
Cook Time: 45 minutes
Course: Main Course
Cuisine: Switzerland
Difficulty: easy
Servings: 8 people


Beef and chicken meatballs

  • 100 g bread 
  • 60 ml water
  • 2 tablespoon butter
  • 1 minced shallot
  • 4 cloves of garlic, minced
  • 2 tsp. chili flakes
  • 600 g ground beef
  • 600 g ground chicken
  • 50 g grated parmesan
  • 100 g dried tomatoes in oil
  • 2 tablespoon chopped parsley
  • 2 tablespoon chopped rosemary
  • Salt and pepper

Risoni tomato and spinach

  • 1 tablespoon butter
  • 1 rosemary branch
  • 1 minced shallot
  • 2 garlic cloves
  • 1 small jar of tomato paste
  • 120 ml white wine
  • 250 g pasta risoni
  • 500 ml 500ml of chicken broth
  • 50 ml cream
  • 250 g spinach
  • 50 g parmesan cheese


Preparation of the meatballs

  • Cut the bread into cubes. Wet with water, let soak for 5 minutes, then wring out.
  • In a frying pan, melt the butter, add the garlic and shallot and brown. Add the chili.
  • In a bowl, combine the meat, chopped tomatoes, rosemary, parsley, salt and pepper and bread.
  • Form small balls the size of a large walnut. Place them on a sheet of parchment paper and drizzle with a little oil.
  • Bake in a hot oven for about 30 minutes.

Preparation of the risoni

  • In a saucepan, heat the butter and brown the minced shallot and garlic. Add the tomato paste, white wine and relax. 
  • Add the pasta and pour in the broth. Bring to a boil, then reduce heat and cook for about 7 minutes, stirring often and watching to make sure it doesn't stick. 
  • Add the spinach, let it fall, then add the cream and parmesan.
  • Serve the meatballs with the pasta, adding chopped parsley if desired. 


Calories: 1471kcal | Carbohydrates: 83g | Protein: 50g | Fat: 113g | Saturated Fat: 59g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 33g | Trans Fat: 4g | Cholesterol: 323mg | Sodium: 2248mg | Potassium: 3028mg | Fiber: 34g | Sugar: 8g | Vitamin A: 29706IU | Vitamin C: 115mg | Calcium: 709mg | Iron: 22mg
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