Description
Juicy baked chicken meatballs seasoned with fresh rosemary and served over a rich mushroom tomato orzo. A comforting and flavorful one-pan meal.
Ingredients
Scale
- For the Meatballs:
- 1 lb ground chicken
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 large egg, lightly beaten
- 2 cloves garlic, minced
- 2 tablespoons fresh rosemary, finely chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
- For the Mushroom Tomato Orzo:
- 1 cup orzo pasta
- 8 oz cremini mushrooms, sliced
- 1 can (14.5 oz) diced tomatoes
- 1/2 cup chicken broth
- 2 cloves garlic, minced
- 2 tablespoons fresh rosemary, chopped
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon red pepper flakes (optional)
Instructions
- Preheat oven to 400°F (200°C). 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.
- Shape mixture into 1-inch meatballs and place on prepared baking sheet. Drizzle with olive oil.
- Bake for 18-20 minutes, until golden and cooked through (internal temperature 165°F).
- While meatballs bake, heat olive oil in a large skillet over medium heat. Add mushrooms and cook until browned, about 5 minutes.
- Add garlic and rosemary to skillet, cook 1 minute until fragrant.
- Stir in diced tomatoes, chicken broth, and orzo. Bring to a simmer.
- Cover and cook 10-12 minutes, stirring occasionally, until orzo is tender and liquid is absorbed. Season with salt and red pepper flakes if using.
- Serve meatballs over mushroom tomato orzo.
Notes
For a dairy-free version, omit Parmesan or use a vegan substitute. Leftovers keep refrigerated for up to 3 days.
Nutrition
- Calories: 485
- Sugar: 6g
- Fat: 22g
- Carbohydrates: 38g
- Protein: 32g