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Rosemary Chicken Meatballs with Tomato and Spinach Risoni

5 from 1 vote
Print Recipe Pine Recipe
Prep Time 30 minutes
Cook Time 45 minutes
Servings: 8 people
Race: Main Course
Kitchen: Switzerland
Calories: 1471
Ingredients Method

Ingredients
  

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

Method
 

Preparation of the meatballs
  1. Cut the bread into cubes. Wet with water, let soak for 5 minutes, then wring out.
  2. In a frying pan, melt the butter, add the garlic and shallot and brown. Add the chili.
  3. In a bowl, combine the meat, chopped tomatoes, rosemary, parsley, salt and pepper and bread.
  4. Form small balls the size of a large walnut. Place them on a sheet of parchment paper and drizzle with a little oil.
  5. Bake in a hot oven for about 30 minutes.
Preparation of the risoni
  1. In a saucepan, heat the butter and brown the minced shallot and garlic. Add the tomato paste, white wine and relax. 
  2. 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. 
  3. Add the spinach, let it fall, then add the cream and parmesan.
  4. Serve the meatballs with the pasta, adding chopped parsley if desired.