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Baked Rosemary Chicken Meatballs with Tomato Orzo: A Flavorful, Comforting Meal

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  • Author: Julie
  • Total Time: 45 minutes

Description

Savory, fragrant rosemary chicken meatballs are baked to perfection and served with a comforting tomato orzo, creating a balanced, delicious meal. The tender meatballs and flavorful, herbed tomato sauce pair beautifully with the soft orzo, making this dish a hearty yet light choice for dinner. A wholesome, family-friendly recipe with Mediterranean-inspired flavors.

Ingredients

Scale

For the Baked Rosemary Chicken Meatballs:

  • 1 lb ground chicken: Lean and tender, ground chicken is a great protein option for this recipe.
  • 1 egg: Helps bind the meatballs together.
  • 1/2 cup breadcrumbs: For texture and to help the meatballs stay moist. You can use whole wheat or gluten-free breadcrumbs as a substitute.
  • 1/4 cup grated Parmesan cheese: Adds a rich, salty flavor to the meatballs.
  • 2 tablespoons fresh rosemary: Finely chopped, rosemary adds a fragrant, earthy flavor.
  • 2 cloves garlic: Minced, for a savory kick.
  • 1 teaspoon dried oregano: A classic Mediterranean herb that complements the rosemary.
  • Salt and pepper: To taste, for seasoning the meatballs.
  • 1 tablespoon olive oil: For drizzling over the meatballs before baking to help them brown.

For the Tomato Orzo:

  • 1 cup dry orzo pasta: A small, rice-shaped pasta that pairs perfectly with the tomato sauce.
  • 1 tablespoon olive oil: For sautéing the vegetables and creating a rich base for the orzo.
  • 1 small onion: Diced, to add sweetness and depth of flavor.
  • 2 cloves garlic: Minced, for a burst of flavor in the sauce.
  • 1 (14.5 oz) can diced tomatoes: The base for the tomato sauce. You can also use crushed tomatoes for a smoother consistency.
  • 1 teaspoon dried basil: A fragrant, Italian herb that complements the tomato flavor.
  • 1 teaspoon dried oregano: A classic addition to tomato-based dishes.
  • 1/4 teaspoon red pepper flakes: For a little heat, optional but recommended if you like spice.
  • 1/4 cup chicken broth: Adds richness to the sauce and helps to cook the orzo.
  • Salt and pepper: To taste, for seasoning the sauce.
  • Fresh basil: Chopped, for garnish.

Optional Garnish:

  • Chopped fresh parsley: For an added burst of freshness and color.
  • Grated Parmesan cheese: To sprinkle on top for an extra layer of richness.

Instructions

First Step: PREPARE THE BAKED ROSEMARY CHICKEN MEATBALLS

  1. Preheat the Oven: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper or lightly grease it with cooking spray.
  2. Mix the Meatball Ingredients: In a large mixing bowl, combine the ground chicken, egg, breadcrumbs, grated Parmesan, rosemary, garlic, oregano, salt, and pepper. Use your hands or a spoon to mix everything together until just combined. Be careful not to overmix, as this can result in dense meatballs.
  3. Form the Meatballs: Using your hands, scoop out small portions of the mixture (about 1-1.5 tablespoons per meatball) and roll them into balls. Place them evenly spaced on the prepared baking sheet.
  4. Drizzle with Olive Oil: Lightly drizzle the meatballs with olive oil to help them brown and crisp up during baking.
  5. Bake the Meatballs: Place the baking sheet in the preheated oven and bake for 20-25 minutes or until the meatballs are golden brown and cooked through. You can check doneness by cutting into one meatball to ensure it is no longer pink in the center or using a meat thermometer to check that the internal temperature reaches 165°F (74°C).

Second Step: COOK THE TOMATO ORZO

  1. Sauté the Onion and Garlic: While the meatballs are baking, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the diced onion and cook for 3-4 minutes, or until softened and translucent. Add the minced garlic and cook for an additional 30 seconds, until fragrant.
  2. Add the Tomatoes and Spices: Stir in the canned diced tomatoes, basil, oregano, red pepper flakes (if using), salt, and pepper. Let the sauce simmer for about 5 minutes, allowing the flavors to combine.
  3. Cook the Orzo: In a separate pot, bring a large pot of salted water to a boil. Add the orzo and cook according to package instructions (about 8-10 minutes), until al dente. Drain the orzo and add it to the tomato sauce mixture.
  4. Combine the Orzo with the Sauce: Once the orzo is drained, add it to the skillet with the tomato sauce. Stir everything together, making sure the pasta is evenly coated with the sauce. Add the chicken broth and let the mixture simmer for an additional 3-4 minutes, allowing the orzo to absorb the flavors of the sauce.
  5. Adjust Seasoning: Taste and adjust the seasoning, adding more salt, pepper, or red pepper flakes as desired.

Final Step: ASSEMBLE AND SERVE

  1. Plate the Orzo and Meatballs: To serve, spoon the tomato orzo onto individual plates or a large serving platter. Arrange the baked rosemary chicken meatballs on top of the orzo.
  2. Garnish: Sprinkle with fresh basil and, if desired, chopped parsley and grated Parmesan cheese for an added burst of flavor and visual appeal.
  3. Serve: Serve immediately, either on its own or with a side salad and crusty bread for a complete meal.
  • Prep Time: 15 minutes
  • Baking Time: 25 minutes

Nutrition

  • Calories: 450 kcal
  • Fat: 14g
  • Carbohydrates: 45g
  • Protein: 35g

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Find it online: https://foodmacronutrient.com/baked-rosemary-chicken-meatballs-with-tomato-orzo-a-flavorful-comforting-meal/