A delicious and healthy recipe for Baked Rosemary Chicken Meatballs served over a flavorful tomato orzo.
Author:Adriana Rose
Prep Time:15 minutes
Cook Time:25 minutes
Total Time:40 minutes
Yield:4 servings 1x
Category:Main Course
Method:Baking
Cuisine:American
Diet:Low Calorie
Ingredients
Scale
1 pound ground chicken
1/4 cup grated Parmesan cheese
1/4 cup breadcrumbs
1 large egg
2 tablespoons fresh rosemary, chopped
2 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon red pepper flakes (optional)
1 tablespoon olive oil
1 cup orzo pasta
2 cups chicken broth
1 can (14.5 ounces) diced tomatoes, drained
1/2 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon fresh parsley, chopped (for garnish)
Instructions
Preheat the oven to 400°F. Line a baking sheet with parchment paper.
In a large bowl, combine ground chicken, Parmesan cheese, breadcrumbs, egg, rosemary, garlic, salt, black pepper, and red pepper flakes. Mix until well combined.
Form the mixture into meatballs, about 1 inch in diameter, and place them on the prepared baking sheet. Drizzle olive oil over the meatballs.
Bake in the preheated oven for 20-25 minutes, or until the meatballs are cooked through and golden brown.
While the meatballs are baking, bring chicken broth to a boil in a medium saucepan. Add orzo, diced tomatoes, oregano, salt, and black pepper. Stir to combine.
Reduce heat to a simmer, cover, and cook for about 8-10 minutes, or until the orzo is tender and has absorbed most of the liquid.
Once the meatballs are done, serve them over the tomato orzo and garnish with fresh parsley.
Notes
For added flavor, try mixing in some chopped spinach or kale into the orzo.
If you prefer a spicier kick, add more red pepper flakes to the meatball mixture or serve with a spicy marinara sauce.