Oven-Baked Chicken Meatballs with Rosemary Served Over Creamy Tomato Orzo

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.