One-pot chicken meatball risoni with arrabiata sauce recipe

There is no pre-cooking of pasta for this one-pot wonder recipe! Enjoy homemade chicken meatballs cooked in a spicy arrabiata sauce, paired with risoni pasta and grilled until cheesy and golden

Ingredients

1 tbsp olive oil
500 g chicken sausages, meat removed from casings, rolled into small balls
4 garlic cloves, thinly sliced
2 long red chillies, seeded, thinly sliced
1 1/2 cups risoni
2 tbsp torn basil leaves, plus extra leaves to serve
1/2 cup dry white wine
2 cups chicken stock
400 g can cherry tomatoes
200 g cherry bocconcini, drained
2 tbsp seeded black olives, roughly chopped

Steps

In an ovenproof frying pan, heat oil on medium. Sauté meatballs for 2-3 minutes, turning, until golden brown. Remove from pan.
In the same pan, sauté garlic and chilli for 3 minutes until lightly golden. Add risoni and basil, then cook for 1 minute, stirring. Pour in wine and cook for 1 minute until almost evaporated.
Stir in stock and tomatoes. Bring to a simmer. Cover with a tight-fitting lid or foil. Reduce heat to low, and cook for 8 minutes until liquid is completely absorbed and risoni is tender. Preheat grill to hot.
Remove lid or foil. Arrange meatballs on top of risoni mixture. Scatter with bocconcini and olives. Grill for 4-5 minutes until cheese melts and sauce bubbles around edges. Serve topped with extra basil leaves.