This dish of Baked Rosemary Chicken Meatballs with Creamy Tomato Orzo offers a hearty and flavorful meal with a Mediterranean flair. The chicken meatballs are tender, seasoned with fresh rosemary, sun-dried tomatoes, and Parmesan cheese, while the creamy tomato orzo brings richness and depth to the plate. This satisfying dish is perfect for a cozy dinner, with fresh spinach adding a vibrant touch of color and nutrition. It’s a balanced, comforting recipe that’s easy to prepare and full of delicious, complex flavors.
Ingredients:
For the Baked Rosemary Chicken Meatballs:
- 2 oz fresh Italian bread, diced
- ½ cup warm water
- 2 tablespoons butter
- 1 shallot, minced
- 4 garlic cloves, minced
- 1 teaspoon granulated garlic
- ¼ teaspoon red pepper flakes
- 1 ½ lbs ground chicken thigh
- ¼ cup grated Parmesan cheese
- ½ cup of diced sun-dried tomatoes packed in olive oil
- 2 tablespoons chopped fresh parsley
- 2 teaspoons chopped fresh rosemary
- ¼ teaspoon kosher salt
For the Creamy Tomato Orzo:
- 1 tablespoon butter
- 1 tablespoon sun-dried tomato olive oil (from the jar)
- 1 sprig fresh rosemary
- 1 shallot, minced
- 4 garlic cloves, minced
- ¼ cup tomato paste
- ¼ teaspoon red pepper flakes
- ¼ cup dry white wine
- 1 cup orzo
- 2 ¼ cups chicken stock
- ¼ cup heavy cream
- 2 oz fresh spinach (about 2 cups)
- ½ cup grated Parmesan cheese, plus more for serving
Instructions:
For the Baked Rosemary Chicken Meatballs:
- Prepare the oven: Preheat it to 400°F (200°C) and line a baking tray with parchment paper.
- Prepare the bread mixture: In a small bowl, soak the diced Italian bread in the warm water for a few minutes until softened.
- Sauté the aromatics: In a skillet over medium heat, melt the butter and sauté the minced shallot and garlic until soft and fragrant, about 3-4 minutes. Mix in the garlic powder and crushed red pepper flakes. Set aside to cool slightly.
- Mix the meatball ingredients: In a large bowl, combine the ground chicken, soaked bread, sautéed aromatics, Parmesan cheese, sun-dried tomatoes, parsley, rosemary, and kosher salt.
- Shape the meatballs: Form the mixture into 1 ½-inch meatballs and place them on the prepared baking sheet.
- Bake: Bake the meatballs for 20-25 minutes, or until golden brown and cooked through (internal temperature should reach 165°F/74°C).
For the Creamy Tomato Orzo:
- Sauté the aromatics: In a large skillet over medium heat, melt the butter with the sun-dried tomato olive oil. Add the sprig of rosemary, minced shallot, and garlic, and cook until softened, about 3-4 minutes.
- Add tomato paste and spices: Stir in the tomato paste and red pepper flakes, cooking for 1-2 minutes until the paste deepens in color.
- Deglaze the pan: Pour in the white wine and cook until mostly evaporated, about 2-3 minutes.
- Cook the orzo: Stir in the orzo and chicken stock. Heat the mixture until it simmers, then let it cook, stirring from time to time, for 8 to 10 minutes, or until the orzo is soft and the liquid has been absorbed.
- Finish the orzo: Lower the heat and stir in the heavy cream, fresh spinach, and Parmesan cheese. Cook until the spinach wilts and the mixture becomes creamy and well combined.
- Serve: Divide the tomato orzo among plates and top with the baked chicken meatballs. Sprinkle extra Parmesan cheese on top and serve warm.
Conclusion:
These Baked Rosemary Chicken Meatballs paired with the creamy tomato orzo create a comforting and flavorful meal perfect for any day of the week. The herb-infused meatballs are tender and savory, while the tomato orzo is rich and creamy with a hint of freshness from the spinach. This dish is a wonderful balance of textures and flavors, making it an excellent choice for family dinners or entertaining guests.
Oven-Baked Chicken Meatballs with Rosemary Served Over Creamy Tomato Orzo
This Mediterranean-inspired dish featuresrosemary-infused chicken meatballs paired with a creamy tomato orzo. It’s aflavorful and hearty meal, perfect for family dinners or gatherings.
Ingredients
For the Baked Rosemary Chicken Meatballs:
- 2 oz fresh Italian bread diced
- ½ cup warm water
- 2 tablespoons butter
- 1 shallot minced
- 4 garlic cloves minced
- 1 teaspoon granulated garlic
- ¼ teaspoon red pepper flakes
- 1 ½ lbs ground chicken thigh
- ¼ cup grated Parmesan cheese
- ½ cup of diced sun-dried tomatoes packed in olive oil
- 2 tablespoons chopped fresh parsley
- 2 teaspoons chopped fresh rosemary
- ¼ teaspoon kosher salt
For the Creamy Tomato Orzo:
- 1 tablespoon butter
- 1 tablespoon sun-dried tomato olive oil from the jar
- 1 sprig fresh rosemary
- 1 shallot minced
- 4 garlic cloves minced
- ¼ cup tomato paste
- ¼ teaspoon red pepper flakes
- ¼ cup dry white wine
- 1 cup orzo
- 2 ¼ cups chicken stock
- ¼ cup heavy cream
- 2 oz fresh spinach about 2 cups
- ½ cup grated Parmesan cheese plus more for serving
Instructions
For the Baked Rosemary Chicken Meatballs:
- Prepare the oven: Preheat it to 400°F (200°C) and line a baking tray with parchment paper.
- Prepare the bread mixture: In a small bowl, soak the diced Italian bread in the warm water for a few minutes until softened.
- Sauté the aromatics: In a skillet over medium heat, melt the butter and sauté the minced shallot and garlic until soft and fragrant, about 3-4 minutes. Mix in the garlic powder and crushed red pepper flakes. Set aside to cool slightly.
- Mix the meatball ingredients: In a large bowl, combine the ground chicken, soaked bread, sautéed aromatics, Parmesan cheese, sun-dried tomatoes, parsley, rosemary, and kosher salt.
- Shape the meatballs: Form the mixture into 1 ½-inch meatballs and place them on the prepared baking sheet.
- Bake: Bake the meatballs for 20-25 minutes, or until golden brown and cooked through (internal temperature should reach 165°F/74°C).
For the Creamy Tomato Orzo:
- Sauté the aromatics: In a large skillet over medium heat, melt the butter with the sun-dried tomato olive oil. Add the sprig of rosemary, minced shallot, and garlic, and cook until softened, about 3-4 minutes.
- Add tomato paste and spices: Stir in the tomato paste and red pepper flakes, cooking for 1-2 minutes until the paste deepens in color.
- Deglaze the pan: Pour in the white wine and cook until mostly evaporated, about 2-3 minutes.
- Cook the orzo: Stir in the orzo and chicken stock. Heat the mixture until it simmers, then let it cook, stirring from time to time, for 8 to 10 minutes, or until the orzo is soft and the liquid has been absorbed.
- Finish the orzo: Lower the heat and stir in the heavy cream, fresh spinach, and Parmesan cheese. Cook until the spinach wilts and the mixture becomes creamy and well combined.
- Serve: Divide the tomato orzo among plates and top with the baked chicken meatballs. Sprinkle extra Parmesan cheese on top and serve warm.