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Rosemary Chicken Meatballs with Tomato Orzo Recipe


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4.2 from 219 reviews

  • Author: Emma
  • 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

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

  1. 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.
  2. 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.
  3. 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.
  4. Preheat oven: Preheat your oven to 400°F (200°C) if you plan to bake the meatballs.
  5. 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.
  6. 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.
  7. Set Meatballs Aside: Remove cooked meatballs from the oven or skillet and set aside while you prepare the tomato orzo sauce.
  8. 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.
  9. 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.
  10. 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.
  11. Combine Meatballs and Orzo: Gently stir cooked meatballs into the tomato orzo mixture.
  12. Simmer Together: Continue to simmer for an additional 5 minutes to allow the meatballs to heat through and flavors to blend.
  13. Adjust Seasoning: Taste and adjust salt, pepper, or red pepper flakes as needed for preferred seasoning.
  14. Garnish: Garnish with fresh basil leaves and grated Parmesan cheese if desired.
  15. Serve: Serve immediately for best flavor and texture.
  16. 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