Description
Juicy chicken meatballs flecked with fresh rosemary bake golden, releasing a warm herb aroma. They rest on tender orzo simmered in bright tomato broth, creating a comforting yet lively one-pan dinner.
Ingredients
- 1 pound ground chicken
- ½ cup breadcrumbs
- 1 large egg
- 1 tablespoon fresh rosemary chopped
- 2 cloves garlic minced
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon olive oil
- 1 cup orzo pasta
- 1 small onion diced
- 1 clove garlic minced
- 1 tablespoon olive oil
- 1 (14.5 ounce) can diced tomatoes
- 1½ cups chicken broth
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons fresh parsley chopped
Instructions
- Preheat the oven to 400°F and line a baking sheet with parchment paper or lightly grease it with olive oil.
- In a large bowl, combine ground chicken, breadcrumbs, egg, chopped rosemary, minced garlic, salt, and black pepper until just mixed.
- Shape the mixture into 1½-inch meatballs and arrange them on the prepared baking sheet.
- Bake the meatballs for 15 to 20 minutes or until they are cooked through and reach an internal temperature of 165°F.
- While the meatballs bake, heat 1 tablespoon of olive oil in a medium saucepan over medium heat.
- Add diced onion and minced garlic, sautéing for 3 to 4 minutes until softened and fragrant.
- Stir in the orzo and cook for 1 to 2 minutes to lightly toast the pasta.
- Pour in the diced tomatoes (with juices) and chicken broth, bring to a simmer, then reduce the heat to low.
- Cover and cook for 10 to 12 minutes, stirring occasionally, until the orzo is al dente and most of the liquid is absorbed.
- Remove from heat and stir in chopped parsley, salt, and black pepper to taste.
- Serve the baked rosemary chicken meatballs over the tomato orzo.
Notes
- Meatballs can be prepared ahead and frozen on the baking sheet, then stored in a sealed bag for up to 3 months.
- Use gluten-free breadcrumbs or almond flour to make the recipe gluten-free.
- Adjust the amount of rosemary according to your taste preference.
- Leftovers can be refrigerated in an airtight container for up to 3 days.