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Rosemary Chicken Meatballs with Tomato Orzo Recipe

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★★★★★

4.8 from 121 reviews

This Rosemary Chicken Meatballs with Tomato Orzo is a flavorful and hearty dish featuring tender ground chicken meatballs infused with fresh rosemary, simmered in a rich tomato sauce with orzo pasta. It’s an easy-to-make, comforting meal perfect for family dinners or meal prep, combining savory meatballs and a delicious, herbaceous tomato orzo.

Ingredients

Scale

Meatballs

  • 1.5 lbs ground chicken
  • 1/2 cup breadcrumbs (panko preferred for a lighter texture)
  • 1/4 cup grated Parmesan cheese
  • 1 large egg, lightly beaten
  • 2 cloves garlic, minced
  • 2 tablespoons fresh rosemary, finely chopped
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon red pepper flakes (optional)

Tomato Orzo Sauce

  • 1 tablespoon olive oil
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 (28 ounce) can crushed tomatoes
  • 1 (15 ounce) can tomato sauce
  • 1 cup orzo pasta
  • 2 cups chicken broth
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon red pepper flakes (optional)
  • Salt and pepper to taste

Garnish (Optional)

  • Fresh basil leaves
  • Grated Parmesan cheese

Instructions

  1. Make the Meatball Mixture: In a large bowl, gently combine the ground chicken, breadcrumbs, Parmesan cheese, beaten egg, minced garlic, chopped rosemary, olive oil, salt, pepper, and optional red pepper flakes. Mix gently to avoid overworking the meat which can make the meatballs tough.
  2. Form the Meatballs: Shape the mixture into small meatballs about 1 inch in diameter and place them evenly spaced on a parchment-lined baking sheet.
  3. Refrigerate Meatballs: Cover the meatballs with plastic wrap and chill in the refrigerator for at least 30 minutes to help them firm up and hold their shape during cooking.
  4. Preheat Oven: Set your oven to 400°F (200°C) and allow it to reach temperature while the meatballs chill.
  5. Bake the Meatballs: Bake the chilled meatballs for 20-25 minutes until they are cooked through and lightly browned, with an internal temperature of 165°F (74°C). Alternatively, pan-fry them for about 8-10 minutes, turning occasionally to brown all sides and ensure they are cooked completely.
  6. Prepare the Sauce Base: In the same skillet used for the meatballs (or a clean skillet if baked), heat olive oil over medium heat. Sauté the finely chopped onion for 5-7 minutes until translucent and soft. Add minced garlic and cook for an additional minute until fragrant.
  7. Add Tomato Ingredients: Stir in crushed tomatoes, tomato sauce, dried oregano, dried basil, optional red pepper flakes, and season with salt and pepper. Bring this mixture to a gentle simmer to develop flavors.
  8. Cook Orzo: Add the orzo pasta and chicken broth to the skillet with the tomato sauce. Stir to mix well. Bring the mixture to a boil, then reduce heat to low, cover and simmer for 10-12 minutes, or until orzo is tender and liquid has been mostly absorbed, stirring occasionally to prevent sticking.
  9. Combine Meatballs and Orzo: Gently fold the cooked meatballs into the tomato orzo mixture, taking care not to break them.
  10. Simmer Together: Continue simmering the combined dish for another 5 minutes to let the flavors meld and ensure meatballs are heated through.
  11. Adjust Seasoning: Taste the dish and adjust salt, pepper, or spice levels as desired.
  12. Garnish and Serve: Garnish with fresh basil leaves and freshly grated Parmesan cheese if desired. Serve immediately while hot and flavorful.
  13. Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days and reheat gently in a skillet or microwave before serving.

Notes

  • If preferred, pan-fry the meatballs instead of baking for a crispier exterior.
  • Using panko breadcrumbs helps keep meatballs light and tender.
  • Let meatballs rest in the fridge before cooking to help maintain shape.
  • Check internal temperature of meatballs to ensure they reach 165°F (74°C) for food safety.
  • Orzo cooks quickly, so monitor closely to prevent overcooking and mushiness.
  • Optional red pepper flakes add a subtle heat; adjust quantity according to your spice preference.
  • For a low-fat option, use lean ground chicken and minimal oil.
  • This dish pairs well with a fresh green salad or steamed vegetables for a balanced meal.

Keywords: rosemary chicken meatballs, tomato orzo, easy dinner recipe, Italian chicken meatballs, baked meatballs with pasta, one pan meal, comfort food, quick weeknight dinner

Find it online: https://www.sanacooks.com/rosemary-chicken-meatballs-with-tomato-orzo-recipe/