Creamy Parmesan Chicken Meatball Pasta Bake

Preparation Instructions

1. Preheat the oven to 180°C (350°F).
2. To make the parmesan chicken meatballs, combine the breadcrumbs and milk in a large bowl and soak for 5 minutes. Add the chicken, parmesan, oregano, egg, garlic, salt and pepper and mix well to combine. Shape ⅓-cupfuls of the chicken mixture into 12 meatball shapes.
3. Heat a large deep ovenproof frying pan over medium heat. Add half the oil and the meatballs and cook for 3 minutes each side or until golden. Remove from the pan and set aside.
4. Return the pan to a medium heat. Add the remaining oil and the onion and lemon thyme, and cook, stirring, for 5 minutes or until soft and golden. Add the stock and bring the boil, reduce the heat to medium-low. Add the cream, risoni, lemon rind, salt and pepper and stir to combine. Return the meatballs to the pan and cover with a tight-fitting lid. Place in the oven and bake for 20–25 minutes or until the pasta is al dente and the meatballs are cooked through.
5. To serve, sprinkle with extra parmesan and extra lemon thyme.

Tips

To serve with extra finely grated parmesan and extra small lemon thyme sprigs.