Savory Baked Rosemary Chicken Meatballs with Tomato Orzo

There’s something truly magical about Baked Rosemary Chicken Meatballs with Comforting Tomato Orzo. Imagine golden-brown meatballs infused with fragrant rosemary, lovingly nestled in a bed of creamy tomato orzo that dances on your taste buds. The aromas wafting through your kitchen will have everyone eagerly gathering around the table, their forks at the ready.

This dish isn’t just a meal; it’s an experience that evokes warm family memories and heartwarming gatherings. Whether it’s a cozy weeknight dinner or a festive occasion, the flavors and textures create an unforgettable culinary celebration that you’ll want to savor again and again.

I still remember the first time I served these delightful meatballs to my family; there were smiles and “oohs” and “aahs” all around the table. It was a hit from the get-go!

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Ground Chicken: Opt for lean ground chicken to keep those meatballs juicy without extra fat.

• Fresh Rosemary: Use fresh rosemary for its aromatic punch; dried just doesn’t compare!

• Garlic: Fresh garlic cloves add depth; don’t even think about using powdered garlic here.

• Parmesan Cheese: Finely grated for maximum meltiness and flavor infusion into the meatballs.

• Panko Breadcrumbs: These light crumbs help keep your meatballs tender while adding a lovely crunch.

• Tomato Sauce: A rich sauce is essential; choose your favorite brand or homemade if you’re feeling adventurous.

• Orzo Pasta: This tiny pasta shape absorbs flavors beautifully, making each bite comforting and delightful.

• Chicken Broth: Use low-sodium broth to control salt levels while enhancing the dish’s overall flavor.

The full ingredients list, including measurements, is provided in the recipe card directly below.

How to Make Baked Rosemary Chicken Meatballs with Comforting Tomato Orzo

Prepare Your Oven and Dish: Preheat your oven to 400°F (200°C). Lightly grease a baking dish with nonstick spray to ensure those glorious meatballs don’t stick around longer than necessary.

Mix the Meatball Ingredients: In a large bowl, combine ground chicken, minced garlic, chopped fresh rosemary, grated Parmesan cheese, panko breadcrumbs, salt, and pepper. Mix until everything is just combined—don’t overdo it!

Shape the Meatballs: With damp hands (this helps prevent sticking), form the mixture into meatballs about 1 inch in diameter. Place them neatly in the prepared baking dish like little soldiers awaiting their culinary battle.

Bake Those Meatballs!: Place the baking dish in your preheated oven and bake for 20-25 minutes until they’re golden brown and cooked through. Your kitchen will smell heavenly by now!

Cook the Orzo in Tomato Sauce: While those beauties are baking away, bring chicken broth to a simmer in a saucepan. Add orzo and cook according to package instructions until al dente. Stir occasionally so it doesn’t clump together.

Add Sauce and Combine Everything: Once cooked, stir in your favorite tomato sauce into the orzo until well combined. Carefully fold in those splendid baked meatballs for an irresistible flavor explosion.

Now you’re ready to serve! Garnish with extra Parmesan cheese and maybe a sprinkle of fresh rosemary for that Instagram-worthy touch.

Enjoy every bite of your Baked Rosemary Chicken Meatballs with Comforting Tomato Orzo; they’re not just food—they’re hugs on a plate!

Perfecting the Cooking Process

Start by mixing the meatball ingredients, then bake while cooking the orzo in flavorful broth. This order saves time and enhances flavors.

Add Your Touch

Feel free to substitute ground turkey or add spinach for extra nutrition. Experiment with different herbs to make it your own.

Storing & Reheating

Store leftovers in an airtight container in the fridge for up to three days. Reheat in the oven or microwave until heated through.

Cooking these meatballs always reminds me of that dinner party where my friends couldn’t stop raving about them. They even asked for seconds!

FAQ

Can I freeze the Baked Rosemary Chicken Meatballs?

Yes, freeze them before baking to maintain freshness, then cook from frozen when ready.

What can I serve with Tomato Orzo?

Serve with crusty bread or a side salad for a complete meal.

How do I know when the meatballs are done?

Check that they reach an internal temperature of 165°F (75°C) for safety and juiciness.

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

📖 Recipe Card

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Baked Rosemary Chicken Meatballs with Comforting Tomato Orzo

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• Author: Jennifer
• Total Time: 45 minutes
• Yield: Serves approximately 4

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Description

Baked Rosemary Chicken Meatballs with Comforting Tomato Orzo is a heartwarming dish that brings together juicy ground chicken meatballs infused with aromatic rosemary, served over creamy tomato orzo. This easy-to-make recipe is perfect for cozy weeknight dinners or festive gatherings, delivering delicious flavors and delightful textures in every bite. With its vibrant presentation and comforting essence, it’s sure to become a family favorite!

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Ingredients

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• 1 lb ground chicken
• 2 tbsp fresh rosemary, chopped
• 3 cloves garlic, minced
• 1/2 cup Parmesan cheese, grated
• 1/2 cup panko breadcrumbs
• 1 jar (24 oz) tomato sauce
• 1 cup orzo pasta
• 2 cups low-sodium chicken broth
• Salt and pepper to taste

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Instructions

1. Preheat oven to 400°F (200°C) and grease a baking dish.
2. In a large bowl, mix ground chicken, garlic, rosemary, Parmesan cheese, panko breadcrumbs, salt, and pepper until just combined.
3. Form mixture into 1-inch meatballs and place in the baking dish.
4. Bake for 20-25 minutes until golden brown.
5. Meanwhile, bring chicken broth to a simmer in a saucepan, add orzo, and cook until al dente.
6. Stir in tomato sauce with the cooked orzo and gently fold in the baked meatballs before serving.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Main
• Method: Baking
• Cuisine: Italian

Nutrition

• Serving Size: 1 plate (300g)
• Calories: 420
• Sugar: 8g
• Sodium: 620mg
• Fat: 14g
• Saturated Fat: 5g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 46g
• Fiber: 3g
• Protein: 28g
• Cholesterol: 85mg