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My other half is a big fan of risoni so I thought up this recipe to use it. I’ve reused the meatballs and tomato sauce from a couple of previous recipes and put them all together.

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Chicken Meatballs with Risoni and Tomato Sauce

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Course Main Course

Ingredients

Meatballs

6 mushrooms halved
½ red onion peeled and quartered
1 clove garlic peeled
600 g chicken breast cut into 3cm pieces
1 tsp smoked paprika
1 tsp dried parsley
Salt and pepper to season

Tomato Sauce

1½ red onion peeled and quartered
2 cloves garlic peeled
20 g olive oil
2 x 400g cans diced tomatoes
2 tbsp tomato paste
2 tsp dried parsley
2 tsp dried oregano
2 tsp dried basil
1 tbsp Thermomix vegetable stock concentrate
Salt and pepper to season
1 cup risoni

Instructions

Chop onion and garlic in the Thermomix for 3 seconds | Speed 5
Chop mushrooms in the Thermomix for 8 seconds | Speed 3
Scrape down the sides of the Thermomix bowl, add chicken breast, paprika, parsley, salt and pepper to the bowl and mince by closing the lid, with the measuring cup (MC) on, and holding Turbo for 1 second; repeat 3 times
Make the meatballs by rolling the meat mixture between the palms of your hand and forming into balls about 3cm wide
Put meatballs in the Varoma on both bottom and top trays; leaving about a 1cm gap between them. Set aside
To make the sauce, clean the Thermomix bowl and then chop the remaining onion and garlic in the Thermomix for 3 seconds | Speed 5
Scrape down the sides of the Thermomix bowl, add oil and sauté with the measuring cup (MC) off for 2 minutes | Varoma | Speed 1
Add 1 can of diced tomatoes, tomato paste, stock, herbs, salt and pepper into the Thermomix and cook for 10 minutes | 100C | Speed 2 with MC half off
While the sauce is cooking, heat a pot of water on the stove and cook the risoni per packet instructions
After the Thermomix stops, add the other can of diced tomatoes into the Thermomix, close the lid and put the Varoma on top.
Cook sauce and meatballs for 20 minutes | Varoma | Reverse | Speed soft