If you are craving a comforting dish that feels like a warm hug on a plate, this Rosemary Chicken Meatballs with Tomato Orzo Recipe is exactly what you need. Juicy, herb-infused chicken meatballs nestle perfectly alongside tender orzo simmered in a rich, tomato-based sauce. It’s a beautiful balance of fresh rosemary’s aromatic hint with comforting Italian flavors, making every bite a delicious journey. Whether you’re cooking for family or friends, this recipe never fails to impress with its simplicity and heartiness.
Ingredients You’ll Need
These ingredients are straightforward and easy to find, and each plays a crucial role in achieving the dish’s delightful taste and texture. From the moist chicken meatballs to the flavorful tomato orzo, everything comes together harmoniously.
- 1.5 lbs ground chicken: The lean protein base for tender meatballs.
- 1/2 cup breadcrumbs (panko preferred): Adds lightness and helps bind the meatballs wonderfully.
- 1/4 cup grated Parmesan cheese: Offers a savory depth and delightful umami.
- 1 large egg, lightly beaten: Keeps the meatballs firm yet tender.
- 2 cloves garlic, minced: Fresh garlic to bring aromatic earthiness.
- 2 tablespoons fresh rosemary, finely chopped: The star herb that gives the dish its unique flavor twist.
- 1 tablespoon olive oil (for meatballs): Keeps the meat moist and adds richness.
- 1 teaspoon salt: Enhances all the ingredients’ natural flavors.
- 1/2 teaspoon black pepper: Offers subtle warmth and balance.
- 1/4 teaspoon red pepper flakes (optional): Adds a gentle kick for those who love a bit of heat.
- 1 tablespoon olive oil (for sauce): Helps sauté onions and garlic for the sauce base.
- 1 small onion, finely chopped: Brings a sweet savoriness to the sauce.
- 2 cloves garlic, minced (for sauce): Enhances sauce flavor with fresh pungency.
- 1 (28 ounce) can crushed tomatoes: Forms the rich, vibrant foundation of the sauce.
- 1 (15 ounce) can tomato sauce: Keeps the sauce smooth and comforting.
- 1 cup orzo pasta: Small, rice-shaped pasta that absorbs all the yummy sauce.
- 2 cups chicken broth: Adds moisture and an extra layer of savory goodness.
- 1 teaspoon dried oregano: Brings classic Italian herb notes to the sauce.
- 1/2 teaspoon dried basil: Adds a sweet, fragrant flavor to the mix.
- 1/4 teaspoon red pepper flakes (optional, for sauce): Provides an optional subtle heat.
- Salt and pepper to taste: For seasoning the sauce perfectly.
- Fresh basil leaves (optional, for garnish): Bright and fresh herbal note at serving.
- Grated Parmesan cheese (optional, for serving): A finishing touch of cheesy goodness.
How to Make Rosemary Chicken Meatballs with Tomato Orzo Recipe
Step 1: Prepare the Meatball Mixture
Begin by gently combining the ground chicken, panko breadcrumbs, grated Parmesan, egg, minced garlic, fresh rosemary, olive oil, salt, black pepper, and red pepper flakes (if you’re using them) in a large bowl. It’s important not to overmix at this stage so the meatballs stay tender and juicy.
Step 2: Shape and Chill the Meatballs
Roll the mixture into small, one-inch diameter meatballs and place them on a parchment-lined baking sheet. Cover the tray with plastic wrap and refrigerate the meatballs for at least 30 minutes to help them hold their shape while cooking.
Step 3: Cook the Meatballs
You have two great ways to cook these delicious meatballs: baking or pan-frying. To bake, preheat your oven to 400°F (200°C) and cook the meatballs for 20-25 minutes, until they’re cooked through and lightly browned. Alternatively, pan-fry them in a tablespoon of olive oil over medium heat, turning often to brown all sides evenly for about 8-10 minutes. Cook until the internal temperature hits 165°F (74°C).
Step 4: Start the Tomato Sauce
Using the same skillet, heat another tablespoon of olive oil and sauté the chopped onion until softened and translucent, about 5-7 minutes. Then add the minced garlic, cooking just another minute until it becomes fragrant.
Step 5: Build the Sauce and Orzo Base
Pour in the crushed tomatoes and tomato sauce, then sprinkle in the dried oregano, dried basil, and optional red pepper flakes. Season with salt and pepper to taste and bring this mixture to a simmer.
Step 6: Cook the Orzo
Add the orzo pasta and chicken broth to the simmering sauce, stirring well to combine. Bring it back to a boil, then reduce the heat to low, cover the skillet, and let it simmer for 10-12 minutes until the orzo is tender and has absorbed much of the liquid. Don’t forget to stir occasionally to prevent sticking!
Step 7: Combine Meatballs and Sauce
Gently nestle the cooked meatballs into the tomato orzo, allowing everything to simmer together for another 5 minutes. This final simmer lets the flavors marry perfectly, completing the dish beautifully.
How to Serve Rosemary Chicken Meatballs with Tomato Orzo Recipe
Garnishes
A sprinkle of freshly torn basil leaves and a generous dusting of grated Parmesan cheese take this dish to the next level. These touches add freshness and a cheesy savor that brightens every forkful.
Side Dishes
Serve with a crisp green salad dressed in a light vinaigrette or some garlicky roasted vegetables for contrast. A warm crusty bread also pairs wonderfully to soak up every last bit of that luscious tomato sauce.
Creative Ways to Present
Try serving the meatballs and orzo in shallow bowls for a cozy family-style meal. For special occasions, plate the orzo neatly using a ring mold and arrange the meatballs on top for a restaurant-worthy look. Garnish with extra herbs for a pop of color and elegance.
Make Ahead and Storage
Storing Leftovers
Leftovers can be kept in an airtight container in the refrigerator for up to three days. The tomato orzo absorbs even more flavor overnight, making for a delicious next-day meal.
Freezing
You can freeze the cooked meatballs separately or with the tomato orzo sauce. Store them in a freezer-safe container for up to 3 months. Be sure to thaw overnight in the fridge before reheating.
Reheating
Reheat leftovers gently in a skillet on low heat to keep the meatballs tender and to prevent the orzo from drying out. Alternatively, microwave in short bursts, stirring in between, until heated through.
FAQs
Can I use ground turkey instead of chicken?
Absolutely! Ground turkey works well as a substitute and will still provide moist, flavorful meatballs. Just keep an eye on the cooking time as turkey can dry out faster.
Is panko breadcrumbs necessary for this recipe?
Panko is preferred for its light texture, which helps keep the meatballs fluffy, but regular breadcrumbs will also do the trick if that’s what you have on hand.
Can I make this recipe dairy-free?
Yes, you can omit the Parmesan cheese and use dairy-free alternatives or nutritional yeast for a cheesy flavor without dairy.
What if I don’t have fresh rosemary?
Dried rosemary can be used in a pinch, but use less—about one teaspoon—since dried herbs are more concentrated. Fresh rosemary adds a brighter, more vibrant flavor.
How do I know when the meatballs are fully cooked?
The safest way is to use a meat thermometer—meatballs should reach an internal temperature of 165°F (74°C). They should also be firm to the touch and no longer pink inside.
Final Thoughts
This Rosemary Chicken Meatballs with Tomato Orzo Recipe is a true crowd-pleaser that feels both elegant and homey at the same time. It’s a fantastic way to bring fresh herbs, rich tomato sauce, and comforting pasta together in one satisfying dish. Give it a try, and I promise it will quickly become one of your go-to recipes for weeknight dinners or special gatherings alike!
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Rosemary Chicken Meatballs with Tomato Orzo Recipe
- Total Time: 55 minutes
- Yield: 6 servings 1x
Description
This Rosemary Chicken Meatballs with Tomato Orzo recipe offers a flavorful and comforting meal that combines tender, herb-infused chicken meatballs with a rich tomato sauce and tender orzo pasta. It’s easy to prepare and perfect for a hearty family dinner.
Ingredients
Meatballs
- 1.5 lbs ground chicken
- 1/2 cup breadcrumbs (panko preferred for a lighter texture)
- 1/4 cup grated Parmesan cheese
- 1 large egg, lightly beaten
- 2 cloves garlic, minced
- 2 tablespoons fresh rosemary, finely chopped
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional)
Tomato Orzo Sauce
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 (28 ounce) can crushed tomatoes
- 1 (15 ounce) can tomato sauce
- 1 cup orzo pasta
- 2 cups chicken broth
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon red pepper flakes (optional)
- Salt and pepper to taste
Garnish (optional)
- Fresh basil leaves
- Grated Parmesan cheese
Instructions
- Mix Meatball Ingredients: In a large bowl, gently combine the ground chicken, breadcrumbs, Parmesan cheese, egg, minced garlic, chopped rosemary, olive oil, salt, pepper, and red pepper flakes if using. Be careful not to overmix to keep the meatballs tender.
- Shape Meatballs: Form the mixture into small meatballs about 1 inch in diameter. Place them on a baking sheet lined with parchment paper to prevent sticking.
- Chill Meatballs: Cover the baking sheet with plastic wrap and refrigerate the meatballs for at least 30 minutes to help them firm up and hold their shape during cooking.
- Preheat oven: Preheat your oven to 400°F (200°C) if you plan to bake the meatballs.
- Cook Meatballs (Baking): Bake the meatballs for 20-25 minutes until cooked through and lightly browned. The internal temperature should reach 165°F (74°C). Alternatively, pan-fry as described next.
- Cook Meatballs (Pan-frying): Heat 1 tablespoon olive oil in a large skillet over medium heat. Cook the meatballs in a single layer, turning occasionally, for about 8-10 minutes until browned on all sides and cooked through.
- Set Meatballs Aside: Remove cooked meatballs from the oven or skillet and set aside while you prepare the tomato orzo sauce.
- Sauté Aromatics: In the same skillet, heat olive oil over medium heat. Add chopped onion and cook for 5-7 minutes until softened and translucent. Add garlic and cook for another minute until fragrant.
- Make Tomato Sauce: Stir in crushed tomatoes, tomato sauce, dried oregano, dried basil, red pepper flakes if using, and salt and pepper to taste. Bring the sauce to a gentle simmer.
- Add Orzo and Broth: Add orzo pasta and chicken broth to the skillet. Stir well and bring to a boil. Then reduce heat to low, cover, and simmer for 10-12 minutes or until the orzo is cooked and liquid is absorbed, stirring occasionally.
- Combine Meatballs and Orzo: Gently stir cooked meatballs into the tomato orzo mixture.
- Simmer Together: Continue to simmer for an additional 5 minutes to allow the meatballs to heat through and flavors to blend.
- Adjust Seasoning: Taste and adjust salt, pepper, or red pepper flakes as needed for preferred seasoning.
- Garnish: Garnish with fresh basil leaves and grated Parmesan cheese if desired.
- Serve: Serve immediately for best flavor and texture.
- Store Leftovers: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave.
Notes
- Do not overmix the meatball mixture to keep them tender and moist.
- Chilling meatballs before cooking helps them hold their shape better.
- You can choose to bake or pan-fry the meatballs based on your preference.
- If you want extra heat, add the optional red pepper flakes in both meatballs and sauce.
- Use panko breadcrumbs for a lighter texture in the meatballs.
- Leftover dish can be refrigerated and reheated gently to maintain texture.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian-American
