Description
Juicy rosemary-infused chicken meatballs paired with creamy tomato orzo is the perfect comforting meal. This flavorful dish is easy to prepare and guaranteed to impress!
Ingredients
Scale
For the Chicken Meatballs:
- 1 lb (450g) ground chicken
- 2 tbsp fresh rosemary, finely chopped
- 1/3 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 2 garlic cloves, minced
- 1 large egg
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp red pepper flakes (optional)
For the Tomato Orzo:
- 1 cup orzo pasta
- 1 can (14 oz) diced tomatoes in their own juice
- 1 1/2 cups chicken broth
- 1/4 cup heavy cream
- 2 cups fresh spinach
- 1/4 cup grated Parmesan cheese
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp red pepper flakes (optional)
Instructions
- Prepare the Meatballs:
Preheat the oven to 400°F (200°C). In a mixing bowl, combine ground chicken, rosemary, breadcrumbs, Parmesan, minced garlic, egg, salt, black pepper, and red pepper flakes. Mix thoroughly until well combined. - Shape the mixture into 1-inch meatballs and place them on a parchment-lined baking sheet. Bake for 15–20 minutes until golden brown and cooked through (internal temperature of 165°F/74°C).
- Make the Tomato Orzo:
In a large pan, heat olive oil over medium heat. Add diced tomatoes, chicken broth, and red pepper flakes. Stir and let it simmer for 10 minutes. - Add the orzo pasta to the pan, season with salt and pepper, and stir. Cook for 8–10 minutes, stirring occasionally, until the orzo is tender and the sauce thickens.
- Stir in heavy cream and fresh spinach. Cook for 2–3 minutes until the spinach wilts and the sauce becomes creamy. Adjust seasoning if needed.
- Serve:
Plate the creamy tomato orzo, then top with the baked rosemary chicken meatballs. Garnish with grated Parmesan and fresh rosemary. Enjoy warm!
Notes
- Fresh Ingredients Make the Difference: Use fresh rosemary and garlic for the best flavor in the meatballs and orzo. Fresh herbs and aromatics elevate the dish far beyond dried alternatives.
- Don’t Overcook the Orzo: Stir the orzo frequently and monitor its texture. Add more chicken broth if needed to keep it creamy and prevent it from becoming mushy.
- Make Ahead for Convenience: The meatballs can be shaped and refrigerated up to 24 hours in advance or frozen after baking. This saves time and makes meal prep easier!
- Prep Time: 15 MIN
- Cook Time: 25 MIN