prep: 45mins
cook: 45mins
serves: 4-6


  • to make the meatballs
  • 200g minced chicken
  • 3 Tbsp onions, chopped
  • 1 tsp garlic, chopped
  • 3 Tbsp coriander, chopped
  • freshly ground salt and pepper
  • 1 Tbsp cooking oil
  • to make the risotto
  • 1 Tbsp olive oil
  • 3 Tbsp onions, sliced
  • 200g arborio rice
  • 600mL chicken stock or as needed
  • 100g ready made pumpkin puree
  • freshly ground salt and pepper
  • 300mL Bulla Cooking Cream
  • to serve
  • grated parmesan cheese
  • chopped parsley

Spiced Chicken Meatballs & Pumpkin Risotto


  1. Preheat oven to 210°C (190°C fan-forced).
  2. For the meatballs, mix all the ingredients in a bowl. Roll and form into approx. 3cm balls.
  3. Place the meatballs in a shallow roasting pan, sprinkle with cooking oil and roast in oven for about 10 minutes or until cooked through.
  4. Meanwhile for the risotto, in a heavy-based pan, add olive oil and sauté the onions for 5 minutes until soft and translucent but not brown. Add the rice and stir through for 1 minute. Add the chicken stock and leave to simmer until almost thickened.
  5. Add the meatballs, pumpkin puree and Bulla Cooking Cream to finish cooking. Season to taste and garnish with parmesan cheese and chopped parsley.