Description
This Rosemary Chicken Meatballs with Tomato Orzo recipe is a flavorful and easy-to-make dish perfect for a comforting weeknight dinner. Juicy chicken meatballs infused with fresh rosemary are baked or pan-fried to perfection, then simmered with a savory tomato sauce and tender orzo pasta. Garnished with fresh basil and Parmesan cheese, this meal is both satisfying and aromatic, delivering Mediterranean-inspired flavors in under an hour.
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 and 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
For Garnish (Optional)
- Fresh basil leaves
- Grated Parmesan cheese
Instructions
- Prepare Meatball Mixture: In a large bowl, gently combine the ground chicken, breadcrumbs, grated Parmesan, beaten egg, minced garlic, chopped rosemary, olive oil, salt, black pepper, and red pepper flakes if using. Mix carefully to avoid overworking the meat.
- Form Meatballs: Shape the mixture into small 1-inch diameter meatballs and place them on a baking sheet lined with parchment paper.
- Chill Meatballs: Cover the baking sheet with plastic wrap and refrigerate the meatballs for at least 30 minutes to help them hold their shape during cooking.
- Preheat Oven or Heat Skillet: For baking, preheat the oven to 400°F (200°C). For pan-frying, heat 1 tablespoon olive oil in a large skillet over medium heat.
- Cook Meatballs: If baking, place the meatballs in the oven and bake for 20-25 minutes until cooked through and lightly browned, reaching an internal temperature of 165°F (74°C). If pan-frying, cook meatballs in the skillet for 8-10 minutes, turning occasionally to brown all sides and ensure they are cooked through.
- Set Cooked Meatballs Aside: Remove the cooked meatballs from the oven or skillet and set aside while preparing the sauce.
- 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 minced garlic and cook for an additional minute until fragrant.
- Add Tomatoes and Herbs: Stir in crushed tomatoes, tomato sauce, dried oregano, dried basil, red pepper flakes (if using), and season with salt and pepper. Bring the sauce to a gentle simmer.
- Add Orzo and Broth: Pour in the orzo pasta and chicken broth, stirring to combine. Bring the mixture to a boil.
- Simmer Orzo: Reduce heat to low, cover, and simmer for 10-12 minutes, stirring occasionally, until the orzo is tender and the liquid is absorbed.
- Combine Meatballs and Orzo: Gently fold the cooked meatballs into the tomato orzo mixture.
- Simmer to Meld Flavors: Continue simmering for another 5 minutes to heat the meatballs through and allow flavors to blend.
- Taste and Adjust: Taste the dish and adjust seasoning with salt and pepper as needed.
- Garnish: Remove from heat and garnish with fresh basil leaves and grated Parmesan cheese if desired.
- Serve: Serve the Rosemary Chicken Meatballs with Tomato Orzo immediately for best flavor.
- Store Leftovers: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet before serving.
Notes
- Use panko breadcrumbs for a lighter texture in the meatballs.
- Refrigerating the meatballs before cooking helps maintain their shape and improves texture.
- You can choose to bake or pan-fry the meatballs depending on your preference.
- Adjust red pepper flakes to control the spiciness or omit them for a milder dish.
- Fresh herbs like rosemary and basil add bright flavor, but dried oregano and basil work well in the sauce.
- Orzo pasta cooks quickly; watch carefully to avoid overcooking and becoming mushy.
- Leftovers keep well in the fridge and can be reheated on the stovetop gently to preserve texture.
