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Baked Rosemary Chicken Meatballs with Tomato Orzo

Baked Rosemary Chicken Meatballs with Creamy Tomato Orzo Delight

Baked Rosemary Chicken Meatballs with Tomato Orzo is a comforting dish perfect for weeknight dinners or gatherings, featuring juicy meatballs and creamy orzo.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Mediterranean
Calories: 480
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Meatballs
  • 1 pound Ground Chicken Thigh Substitute with ground turkey thigh for a leaner option.
  • 1 cup Diced Bread Use gluten-free bread for a gluten-free version.
  • 2 tablespoons Shallots Can substitute with onions if necessary.
  • 2 cloves Garlic
  • 2 tablespoons Butter Can replace with olive oil for a dairy-free option.
  • 1/4 cup Parmesan Cheese Nutritional yeast can be used as a dairy-free substitute.
  • 1/3 cup Sun-Dried Tomatoes Fresh tomatoes can also be used if preferred.
  • 2 tablespoons Fresh Parsley Other herbs may be substituted based on availability.
  • 1 tablespoon Fresh Rosemary
  • 1/2 teaspoon Red Pepper Flakes Omit or reduce for milder flavor.
For the Creamy Tomato Orzo
  • 2 cups Chicken Broth Vegetable broth can be used for a vegetarian dish.
  • 1/2 cup Heavy Cream Substitute with coconut cream for a dairy-free alternative.
  • 2 cups Fresh Spinach Can replace with kale if desired.
  • 1/2 cup Dry White Wine Omit for a non-alcoholic version; replace with extra broth.

Equipment

  • Oven
  • Baking sheet
  • skillet
  • Mixing bowl
  • Saucepan

Method
 

Baked Rosemary Chicken Meatballs
  1. Preheat your oven to 450°F (232°C) and line a large baking sheet with parchment paper.
  2. Soak the diced bread in warm water for about 5 minutes, then squeeze out excess water.
  3. Melt 2 tablespoons of butter in a skillet over medium heat, add shallots and garlic, and sauté for 3-4 minutes.
  4. Combine soaked bread, ground chicken, Parmesan cheese, sun-dried tomatoes, sautéed garlic and shallots, parsley, rosemary, and red pepper flakes in a large mixing bowl.
  5. Form the mixture into approximately 16 meatballs and place them on the prepared baking sheet. Drizzle with olive oil.
  6. Bake the meatballs for 25–30 minutes, or until they are golden brown and cooked through.
  7. In a large saucepan, heat another tablespoon of butter and sauté a sprig of fresh rosemary, shallots, and garlic for about 3 minutes.
  8. Stir in the tomato paste, then add white wine, orzo, and chicken broth. Cook uncovered for about 10-12 minutes.
  9. Reduce heat to low, mix in heavy cream, fresh spinach, and Parmesan cheese until combined and creamy.
  10. Serve with creamy orzo topped with the rosemary chicken meatballs, garnished with parsley.

Nutrition

Serving: 1servingCalories: 480kcalCarbohydrates: 40gProtein: 32gFat: 24gSaturated Fat: 12gCholesterol: 120mgSodium: 800mgPotassium: 800mgFiber: 3gSugar: 4gVitamin A: 600IUVitamin C: 10mgCalcium: 150mgIron: 3mg

Notes

Consider preparing the meatballs in advance to maximize flavor and ease mealtime stress. Customize your ingredients as needed.

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