Description
This Rosemary Chicken Meatballs with Tomato Orzo recipe is a delightful and easy-to-make meal that combines tender, flavorful chicken meatballs infused with fresh rosemary and Parmesan cheese, simmered in a rich tomato sauce with orzo pasta. Perfect for a comforting family dinner, this dish offers a wonderful balance of herbal, savory, and slightly spicy notes, all cooked to perfection using baking and stovetop simmering techniques.
Ingredients
Scale
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
- Prepare the meatball mixture: In a large bowl, gently combine the ground chicken, breadcrumbs, grated Parmesan cheese, lightly beaten egg, minced garlic, finely chopped fresh rosemary, olive oil, salt, black pepper, and red pepper flakes if using. Be careful not to overmix to keep the meatballs tender.
- Form and chill meatballs: Shape the mixture into small, 1-inch diameter meatballs. Arrange them on a baking sheet lined with parchment paper. Cover with plastic wrap and refrigerate for at least 30 minutes to help them firm up.
- Preheat the oven: Set your oven to 400°F (200°C) to get ready for baking the meatballs.
- Bake the meatballs: Bake the chilled meatballs for 20-25 minutes until they are cooked through and lightly browned. Use a thermometer to ensure the internal temperature reaches 165°F (74°C).
- Alternatively pan-fry the meatballs: Heat a tablespoon of olive oil in a large skillet over medium heat. Add the meatballs in a single layer and cook, turning occasionally, for 8-10 minutes until browned and cooked through, reaching 165°F internally.
- Remove meatballs: Take the cooked meatballs out of the oven or skillet and set them aside.
- Cook the aromatics: In the same skillet, heat olive oil over medium heat. Sauté the finely chopped onion for 5-7 minutes until softened and translucent. Add the minced garlic and cook for an additional minute until fragrant.
- Make the tomato sauce: Stir in crushed tomatoes, tomato sauce, dried oregano, dried basil, and red pepper flakes if using. Season with salt and pepper to taste. Bring the sauce to a simmer.
- Add orzo and broth: Pour in the orzo pasta and chicken broth. Stir well, then bring the mixture to a boil.
- Simmer the orzo: Reduce heat to low, cover, and let simmer for 10-12 minutes, stirring occasionally, until orzo is tender and liquid mostly absorbed.
- Add meatballs to sauce: Gently stir the cooked meatballs into the tomato orzo mixture.
- Simmer to combine flavors: Continue to simmer for another 5 minutes, allowing meatballs to warm through and the flavors to meld.
- Adjust seasoning: Taste the dish and add extra salt, pepper, or red pepper flakes as needed.
- Garnish and serve: Add fresh basil leaves and sprinkle with grated Parmesan cheese if desired. Serve immediately for best flavor.
- Store leftovers: Keep any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave before serving.
Notes
- For a lighter meatball texture, use panko breadcrumbs instead of regular breadcrumbs.
- Allowing the meatballs to chill before cooking helps them hold their shape better and results in a firmer texture.
- Check the internal temperature of meatballs to ensure safety and juiciness; 165°F (74°C) is the USDA recommended temperature for ground chicken.
- If you prefer a spicier dish, increase the amount of red pepper flakes in both the meatballs and tomato sauce.
- Leftover meatballs can be frozen separately before adding to sauce for make-ahead convenience.
- If you don’t have fresh rosemary, dried rosemary can be used, though fresh will provide better flavor.
- When pan-frying, use medium heat to ensure meatballs cook through without burning the outside.
- Orzo absorbs liquid quickly, so watch closely to avoid overcooking or sticking to the pan.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking and Stovetop
- Cuisine: Italian-American
