Description
Juicy baked chicken meatballs infused with fresh rosemary, served over a flavorful tomato orzo for a comforting and complete meal.
Ingredients
Scale
For the Crust:
- 1 lb ground chicken
- 1/2 cup breadcrumbs
- 1 large egg
- 2 tbsp fresh rosemary, finely chopped
- 2 cloves garlic, minced
- 1 tsp salt
- 1/2 tsp black pepper
- 1 cup orzo pasta
- 2 cups chicken broth
- 1 (14.5 oz) can diced tomatoes
- 1 small onion, diced
- 2 tbsp olive oil
- 1/4 cup grated Parmesan cheese
- Fresh basil for garnish
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a bowl, combine ground chicken, breadcrumbs, egg, rosemary, minced garlic, salt, and pepper. Mix gently and form into 1-inch meatballs. Place on baking sheet and bake for 18-20 minutes, until cooked through.
- While meatballs bake, heat olive oil in a large skillet over medium heat. Add diced onion and sauté until soft, about 5 minutes.
- Add orzo to skillet and toast for 1-2 minutes. Pour in chicken broth and diced tomatoes. Bring to a simmer, then reduce heat, cover, and cook for 10-12 minutes until orzo is tender and liquid is absorbed.
- Stir in Parmesan cheese. Top with baked meatballs, garnish with fresh basil, and serve warm.
Notes
You can customize the seasonings to taste.