Tangy Baked Rosemary Chicken Meatballs With Tomato Orzo Recipe

Crafting delectable rosemary chicken meatballs transports you straight to a cozy Italian kitchen.

Mediterranean flavors dance through each carefully seasoned bite.

Fragrant herbs weave magic into simple ingredients.

Tender meat mingles with bright, zesty notes that awaken your palate.

Fresh rosemary provides an unexpected twist to classic comfort food.

Succulent spheres promise a memorable meal that feels both elegant and approachable.

Lean in and savor every delicious moment waiting in this incredible recipe.

Why Baked Chicken Meatballs with Orzo Are So Comforting

• Create Hearty Comfort: Transform ordinary chicken into a delightful meal that hugs your taste buds with warmth and flavor.
• Meal Prep Magic: Quickly assemble ingredients and let the oven do the heavy lifting, making dinner preparation smooth and stress-free.
• Family-Friendly Feast: Combine kid-approved meatballs with creamy orzo for a crowd-pleasing dish that satisfies everyone at the table.
• Herb-Infused Delight: Rosemary adds an aromatic punch, elevating simple chicken meatballs from basic to restaurant-worthy with minimal extra effort.

What You’ll Need for Rosemary Chicken and Orzo

• Ground Chicken: A lean protein that creates tender and flavorful meatballs with a light texture.

• Eggs, Breadcrumbs: Work together to help the meatballs hold their shape and maintain moisture during baking.

• Rosemary, Garlic: Provide a classic herbal and pungent flavor profile that enhances the chicken meatballs.
• Salt, Black Pepper: Fundamental seasonings that boost the overall taste of the dish.

• Orzo Pasta: A small rice-shaped pasta that serves as a delicious base for the meatballs.

• Olive Oil: Helps toast the orzo and adds richness to the dish.
• Chicken Broth, Diced Tomatoes: Create a flavorful and moist cooking liquid for the orzo.

• Parmesan Cheese, Fresh Parsley: Add a salty, nutty flavor and fresh green garnish to complete the dish.

How to Cook Chicken Meatballs with Tomato Orzo

Step 1: Warm Up The Oven

Crank the oven to 400°F and line a baking sheet with parchment paper to create a non-stick surface for your meatballs.

Step 2: Create Meatball Magic

• Ground chicken
• Eggs
• Breadcrumbs
• Chopped rosemary
• Minced garlic
• Salt
• Black pepper

Mix everything thoroughly until ingredients are perfectly blended.

Step 3: Shape Those Morsels

Roll the chicken mixture into round meatballs about 1.5 inches wide. Place them carefully on the prepared baking sheet.

Step 4: Bake To Perfection

Slide the baking sheet into the oven and bake for 20-25 minutes. Ensure meatballs turn golden brown and reach an internal temperature of 165°F.

Step 5: Prepare Tangy Orzo

Heat olive oil in a medium saucepan over medium heat.

Step 6: Toast The Pasta

Add orzo to the pan and toast lightly for 2-3 minutes, stirring constantly to prevent burning.

Step 7: Simmer The Orzo

• Diced tomatoes
• Chicken broth

Stir to combine and simmer for 8-10 minutes until pasta is tender and liquid is mostly absorbed.

Step 8: Rest The Meatballs

Remove meatballs from the oven and let them rest for 3-5 minutes.

Step 9: Plate With Flair

Spread the orzo on plates and top with the rosemary chicken meatballs.

Step 10: Finish With Flair

Sprinkle grated parmesan cheese and chopped fresh parsley over the dish before serving.

Best Tips for Juicy Chicken Meatballs

• Seal Moisture Perfectly: Gently mix chicken mixture without overworking to keep meatballs tender and juicy.
• Prevent Burning Orzo: Stir pasta constantly during toasting to achieve golden color without scorching.
• Temperature Precision: Use meat thermometer to confirm meatballs reach exactly 165°F for safe, perfectly cooked chicken.
• Enhance Flavor Boost: Crush fresh rosemary between fingers before adding to release more aromatic oils into the meat mixture.
• Texture Trick: Let meatballs rest after baking to help them retain internal moisture and prevent dryness.

Tasty Variations for Chicken and Orzo Dinners

• Mediterranean Meatballs: Replace rosemary with oregano and add crumbled feta cheese to the chicken mixture for a Greek-inspired flavor profile.
• Spicy Harissa Meatballs: Mix in harissa paste and ground cumin into the chicken mixture, serving with a yogurt-based sauce for a North African kick.
• Herb Garden Meatballs: Swap rosemary for a blend of fresh thyme, basil, and parsley, creating a vibrant herb-packed version of the original recipe.
• Italian-Style Meatballs: Incorporate grated parmesan directly into the meat mixture and use marinara sauce instead of diced tomatoes for the orzo base.

What Goes Great with Baked Chicken Meatballs

• Pair Crisp White Wine: Select a chardonnay or pinot grigio to complement the herbal rosemary notes and cut through the richness of the chicken meatballs.
• Create Mediterranean Side Salad: Toss fresh arugula, cucumber, and feta cheese with lemon vinaigrette to balance the savory meatballs and provide a light, refreshing contrast.
• Match Rustic Red Wine: Choose a light-bodied Italian sangiovese or barbera to enhance the tomato orzo's depth and match the earthy rosemary flavors.
• Add Garlic Bread Accompaniment: Serve warm, crusty garlic bread to soak up the tomato orzo sauce and provide a crunchy texture alongside the tender meatballs.

How to Store Chicken Meatballs and Orzo

• Store leftover meatballs and orzo in separate airtight containers in the refrigerator for up to 3-4 days. Ensure the containers are sealed tightly to maintain freshness and prevent moisture.
• Pack cooled meatballs and orzo in freezer-safe containers or freezer bags. Label with the date and contents. Freeze for up to 2-3 months to preserve flavor and texture.
• Warm refrigerated or thawed meatballs in the oven at 350°F for 10-12 minutes. Alternatively, use a microwave, heating in 30-second intervals to prevent drying out.
• Sprinkle a few drops of water or chicken broth over the orzo before reheating to restore moisture.

Common Questions About Baked Rosemary Chicken Meatballs with Tomato Orzo

• Can I use ground turkey instead of chicken?

Yes, ground turkey is an excellent substitute and will work perfectly with the same seasonings and cooking method.

• How do I know the meatballs are fully cooked?

Use a meat thermometer to check that the internal temperature reaches 165°F, which ensures the chicken is safely cooked through.

• Is it necessary to use fresh rosemary?

While fresh rosemary provides the best flavor, dried rosemary can be used as an alternative if fresh isn’t available. Just use about one-third the amount of dried compared to fresh.

• Can I make the meatballs ahead of time?

You can prepare the meatballs in advance and refrigerate them for up to 24 hours before baking, or freeze them for up to one month for later use.

Baked Rosemary Chicken Meatballs With Tomato Orzo Recipe

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4.7 from 32 reviews

• Total Time: 45 minutes
• Yield: 4 1x

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Description

Succulent rosemary chicken meatballs dance atop a bed of hearty tomato orzo, creating a Mediterranean-inspired culinary delight. Herbal notes and rich flavors blend seamlessly, inviting you to savor each comforting bite of this rustic Italian-style dish.

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Ingredients

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Main Protein:

• 1 lb ground chicken
• 2 eggs
• 1/4 cup breadcrumbs

Herbs and Seasonings:

• 2 tbsp fresh rosemary, chopped
• 2 cloves garlic, minced
• 1 tsp salt
• 1/2 tsp black pepper

Complementary Ingredients:

• 1 cup orzo pasta
• 1 can (14.5 oz) diced tomatoes
• 2 tbsp olive oil
• 1/4 cup grated parmesan cheese
• 2 tbsp fresh parsley, chopped
• 1/4 cup chicken broth

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Instructions

1. Preheat the oven to 400°F and line a baking sheet with parchment paper.
2. In a large mixing bowl, combine ground chicken, eggs, breadcrumbs, chopped rosemary, minced garlic, salt, and black pepper. Mix thoroughly until ingredients are evenly distributed.
3. Form the chicken mixture into uniform meatballs, approximately 1.5 inches in diameter, and place them on the prepared baking sheet.
4. Bake the meatballs for 20-25 minutes, ensuring they reach an internal temperature of 165°F and develop a golden-brown exterior.
5. While meatballs are cooking, heat olive oil in a medium saucepan over medium heat.
6. Add orzo to the pan and toast lightly for 2-3 minutes, stirring continuously to prevent burning.
7. Pour in diced tomatoes and chicken broth, stirring to combine. Simmer the orzo mixture for 8-10 minutes until pasta is tender and liquid is mostly absorbed.
8. Remove meatballs from the oven and let rest for 3-5 minutes.
9. Plate the orzo and top with the rosemary chicken meatballs.
10. Garnish with grated parmesan cheese and chopped fresh parsley before serving.

Notes

• Substitute ground chicken with turkey or plant-based alternatives for dietary flexibility.
• Toast orzo carefully to enhance nutty flavor and prevent burning by constantly stirring and watching heat level.
• Ensure meatballs reach exact internal temperature of 165°F using meat thermometer to guarantee food safety and prevent dryness.
• Add extra herbs like thyme or oregano to meatball mixture for deeper flavor complexity and aromatic profile.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Dinner, Appetizer, Snacks
• Method: Baking
• Cuisine: Italian

Nutrition

• Serving Size: 4
• Calories: 400
• Sugar: 3 g
• Sodium: 600 mg
• Fat: 18 g
• Saturated Fat: 4 g
• Unsaturated Fat: 12 g
• Trans Fat: 0 g
• Carbohydrates: 40 g
• Fiber: 2 g
• Protein: 25 g
• Cholesterol: 100 mg