Description
Baked Rosemary Chicken Meatballs with Tomato Orzo is a comforting dish that harmonizes juicy, herb-infused chicken meatballs with creamy orzo pasta smothered in rich tomato sauce. Perfect for cozy weeknights or entertaining guests, this easy-to-follow recipe delivers delightful flavors that are sure to please the whole family. Experience the warmth of homemade cooking in every bite.
Ingredients
Scale
- 1 lb ground chicken
- 2 tbsp fresh rosemary, finely chopped
- 3 garlic cloves, minced
- 1/2 cup grated Parmesan cheese
- 1 cup orzo pasta
- 14 oz canned diced tomatoes (with juice)
- 2 cups low-sodium chicken broth
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C) and prepare a baking dish with nonstick spray.
- In a large bowl, mix ground chicken, minced garlic, chopped rosemary, Parmesan cheese, salt, and pepper until well combined.
- Form the mixture into golf ball-sized meatballs and place them in the prepared baking dish.
- In a saucepan over medium heat, bring chicken broth to a simmer and stir in orzo. Cook until al dente according to package instructions (about 8 minutes).
- Add canned tomatoes (juice included) to the orzo mixture and stir well.
- Pour the orzo mixture around the meatballs in the baking dish and bake for about 20 minutes until meatballs are golden brown.
Nutrition
- Serving Size: 1 plate (approx. 290g)
- Calories: 420
- Sugar: 4g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 90mg
Keywords: For added flavor, consider searing the meatballs briefly before baking. Customize your dish by substituting rosemary with thyme or oregano, or add spinach for extra nutrition. Store leftovers in an airtight container for up to three days; reheat gently before serving.