4 1 Hour
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Tiny Meatballs with Risoni


  • 2 tbsp extra virgin olive oil
  • 1 onion, finely chopped
  • 1 carrot, finely grated
  • 2 x 410g cans Ardmona Rich & Thick Basil and Garlic Tomatoes
  • 3/4 cup frozen baby peas 
  • 1 cup risoni 
  • Salt & pepper

For the meatballs

  • 400g chicken mince
  • 2 slices of day-old sourdough, crust removed and torn into small pieces
  • 1/4 cup milk
  • 1 egg
  • 1/4 cup finely grated pecorino cheese, plus extra to serve


  1. Soak bread in milk for 5 minutes.
  2. To make the sauce, heat the oil in a large sauté pan over medium heat. Add the onion and carrot and fry, stirring occasionally, for 6-8 minutes until softened, season with salt & pepper. Add Ardmona Rich & Thick Basil and Garlic tomatoes, peas and season. Bring to the boil, turn the heat to low and simmer for 25 minutes with the lid on, until rich and thick.
  3. For the meatballs, combine the chicken, bread, squeezing excess milk out of it, egg, and pecorino. Roll the balls no bigger than a cherry and place on a tray lined with baking paper. Once rolled drop into the sauce, ensuring they are all submerged in the sauce. Cook for a further 10-15 minutes.
  4. Bring a large pot of salted water to the boil and cook the risoni until just al dente. Strain.
  5. Add a few generous spoonfuls of the sauce to the risoni and then fold through. Serve in shallow bowls with extra sauce and cheese.
Tiny Meatballs with Risoni

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