Description
Juicy chicken meatballs infused with fragrant rosemary roast until golden, resting on creamy tomato-scented orzo that soaks up every drop of savory sauce.
Ingredients
- 1 pound ground chicken
- 1/4 cup breadcrumbs
- 1 large egg
- 2 tablespoons fresh rosemary finely chopped
- 4 cloves garlic minced
- 1/4 cup grated Parmesan cheese
- 2 tablespoons fresh parsley chopped
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 tablespoon olive oil
- 1 cup orzo pasta
- 1 tablespoon olive oil
- 1 small onion diced
- 14 ounces crushed tomatoes
- 1 1/4 cups chicken broth
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
Instructions
- Preheat the oven to 400°F (200°C).
- Divide minced garlic in half, reserving half for the sauce.
- In a large bowl combine ground chicken, breadcrumbs, egg, rosemary, half of the minced garlic, Parmesan cheese, parsley, salt, and pepper. Mix until just combined.
- Shape the mixture into 16 even meatballs and arrange them on a baking sheet. Drizzle with olive oil.
- Bake meatballs for 20 minutes or until cooked through and lightly golden.
- While meatballs bake, heat olive oil in a medium saucepan over medium heat. Add diced onion and reserved garlic and sauté until softened, about 3 minutes.
- Stir in orzo, crushed tomatoes, chicken broth, salt, and pepper. Bring to a boil, then reduce heat and simmer, uncovered, stirring occasionally, until liquid is absorbed, about 10 to 12 minutes.
- Fluff the orzo with a fork and taste, adjusting seasoning if needed.
- Serve meatballs over the tomato orzo and garnish with additional parsley if desired.
Notes
- For a lighter texture use panko breadcrumbs instead of regular breadcrumbs.
- Meatballs can be prepared a day ahead and refrigerated before baking.
- Store leftover orzo and meatballs separately in airtight containers for up to 3 days.
- A squeeze of fresh lemon juice over the finished dish brightens the flavors.