Baked Rosemary Chicken Meatballs with Tomato Orzo

 

 

Ingredients:

For the Chicken Meatballs:
1 lb ground chicken
½ cup breadcrumbs (panko or regular)
¼ cup Parmesan cheese, grated
1 egg, lightly beaten
2 cloves garlic, minced
1 tbsp fresh rosemary, finely chopped (or 1 tsp dried)
½ tsp salt
½ tsp black pepper
½ tsp paprika
½ tsp onion powder
2 tbsp milk (for moisture)
1 tbsp olive oil (for brushing)
For the Tomato Orzo:
1 tbsp olive oil
1 small onion, finely chopped
2 cloves garlic, minced
1 cup orzo pasta
1 can (14.5 oz) diced tomatoes (or crushed tomatoes)
2 cups chicken broth
½ tsp salt
½ tsp black pepper
½ tsp Italian seasoning
¼ cup Parmesan cheese, grated (optional)
2 tbsp fresh basil or parsley, chopped (for garnish)

Instructions:

1️⃣ Make the Meatballs:
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a large bowl, combine ground chicken, breadcrumbs, Parmesan, egg, garlic, rosemary, salt, pepper, paprika, onion powder, and milk. Mix until just combined (don’t overwork the meat!).
Form into 1-inch meatballs (about 16-18 meatballs).
Place on the baking sheet and brush lightly with olive oil.
Bake for 18-20 minutes, or until golden brown and cooked through (165°F/75°C internal temperature).
2️⃣ Prepare the Tomato Orzo:
Heat olive oil in a large skillet over medium heat.
Add onions and sauté until softened (3-4 minutes).
Stir in garlic and cook for 30 seconds until fragrant.
Add orzo and toast for 1-2 minutes, stirring frequently.
Pour in diced tomatoes, chicken broth, salt, pepper, and Italian seasoning. Bring to a simmer.
Cook for 10-12 minutes, stirring occasionally, until the orzo is tender and has absorbed most of the liquid.
Stir in Parmesan cheese (if using) and adjust seasoning to taste.
3️⃣ Assemble & Serve:
Spoon the tomato orzo onto plates or bowls.
Top with baked rosemary chicken meatballs.
Garnish with fresh basil or parsley and extra Parmesan.