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Rosemary Chicken Meatballs & Tomato Orzo

Rosemary Chicken Meatballs & Tomato Orzo: Comfort in a Bowl

Baked Rosemary Chicken Meatballs & Tomato Orzo are a comforting dish perfect for chilly nights, balancing juicy meatballs with creamy orzo infused with delicious flavors.
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Prep Time 30 minutes
Cook Time 30 minutes
Chilling Time 30 minutes
Total Time 1 hour 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 700
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Meatballs
  • 1 lb Ground Chicken Thigh or ground turkey for a leaner option
  • 1 cup Diced Bread use gluten-free bread for a gluten-free option
  • 2 medium Shallots finely chopped
  • 2 cloves Garlic minced
  • 1/2 cup Sun-Dried Tomatoes chopped, reduce liquid if using fresh tomatoes
  • 1/2 cup Parmesan Cheese or dairy-free cheese for a dairy-free option
  • 2 tbsp Fresh Rosemary chopped, or reduce if using dried
  • 1/2 tsp Red Pepper Flakes adjust according to spice preference
  • 1 tbsp Olive Oil or substitute with a neutral oil
For the Creamy Tomato Orzo
  • 1 cup Heavy Cream or coconut cream for a dairy-free version
  • 2 cups Spinach or other greens if desired
  • 2 tbsp Tomato Paste
  • 1/2 cup White Wine or vegetable broth for non-alcoholic option
  • 2 cups Chicken Stock preferably low-sodium
  • 1 cup Orzo Pasta or other small pasta

Equipment

  • Oven
  • Baking Sheet
  • Skillet
  • Mixing Bowl
  • Small bowl

Method
 

Meatball Preparation
  1. Preheat your oven to 450°F (230°C) and line a baking sheet with parchment paper.
  2. Soak the diced bread in warm water for about 5 minutes, then squeeze out excess water.
  3. Sauté shallots and minced garlic in a skillet with butter over medium heat for 3-4 minutes until soft.
  4. In a large bowl, combine soaked bread, ground chicken, shallots, garlic, parmesan, sun-dried tomatoes, rosemary, red pepper flakes, and salt.
  5. Form the mixture into about 16 meatballs and drizzle olive oil over them on the baking sheet.
  6. Bake the meatballs for 25-30 minutes until golden brown and cooked through.
Orzo Preparation
  1. While meatballs are baking, heat sun-dried tomato oil in a skillet and sauté shallots for 2-3 minutes.
  2. Stir in tomato paste and red pepper flakes, cooking for another 1-2 minutes.
  3. Add white wine and let it simmer for about 2 minutes, then add orzo and chicken stock.
  4. Cook for about 8 minutes, stirring occasionally until orzo is al dente.
  5. Lower heat, stir in heavy cream and spinach, and cook until spinach wilts.
  6. Serve meatballs over creamy tomato orzo, garnished with crispy rosemary leaves and parsley.

Nutrition

Serving: 1bowlCalories: 700kcalCarbohydrates: 45gProtein: 35gFat: 40gSaturated Fat: 18gPolyunsaturated Fat: 5gMonounsaturated Fat: 15gCholesterol: 120mgSodium: 850mgPotassium: 800mgFiber: 5gSugar: 6gVitamin A: 900IUVitamin C: 10mgCalcium: 250mgIron: 3mg

Notes

Feel free to customize by swapping ingredients according to your dietary needs. Store leftovers properly for best results.

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