Description
Tender and juicy baked chicken meatballs flavored with fresh rosemary, served over a bed of tomato orzo pasta. This comforting dish is perfect for a cozy weeknight dinner.
Ingredients
Scale
- For the meatballs:
- 1 lb ground chicken
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 egg, lightly beaten
- 2 cloves garlic, minced
- 1 tablespoon fresh rosemary, finely chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil
- For the tomato orzo:
- 1 cup orzo pasta
- 2 tablespoons olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 can (14.5 oz) crushed tomatoes
- 1 cup chicken broth
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon red pepper flakes (optional)
- Fresh parsley for garnish
Instructions
- Preheat oven to 400°F. Line a baking sheet with parchment paper.
- In a large bowl, combine ground chicken, breadcrumbs, Parmesan, egg, garlic, rosemary, salt, and pepper. Mix until just combined.
- Form mixture into 1-inch meatballs and place on prepared baking sheet. Drizzle with olive oil.
- Bake for 18-20 minutes, or until cooked through and golden.
- While meatballs bake, cook orzo according to package directions until al dente. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add onion and cook until translucent, about 5 minutes.
- Add garlic and cook for 1 minute more. Stir in crushed tomatoes, chicken broth, oregano, salt, and red pepper flakes. Simmer for 10 minutes.
- Add cooked orzo to the sauce and stir to coat. Serve orzo topped with baked meatballs and garnish with fresh parsley.
Notes
For gluten-free option, use gluten-free breadcrumbs. Meatballs can also be cooked in the sauce on the stovetop after baking, if desired.
Nutrition
- Calories: 520
- Sugar: 6 g
- Fat: 22 g
- Carbohydrates: 38 g
- Protein: 35 g