Description
This Rosemary Chicken Meatballs with Tomato Orzo recipe offers a flavorful and easy-to-make meal, featuring tender chicken meatballs infused with fresh rosemary and Parmesan, simmered in a savory tomato sauce with orzo pasta. Perfect for a comforting family dinner, it combines wholesome ingredients with simple steps to deliver a satisfying and aromatic dish.
Ingredients
Scale
For the Chicken 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, for a little heat)
For the 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
To Garnish
- Fresh basil leaves (optional)
- Grated Parmesan cheese (optional)
Instructions
- Mix the 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.
- Form Meatballs: Shape the mixture into small meatballs about 1 inch in diameter 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 firm up.
- Preheat Oven: Set your oven to 400°F (200°C) if you plan to bake the meatballs.
- Cook Meatballs: For baking: bake the meatballs for 20-25 minutes until cooked through and lightly browned, with an internal temperature of 165°F (74°C). For pan-frying: heat 1 tablespoon olive oil in a large skillet over medium heat, cook meatballs 8-10 minutes turning occasionally until browned and cooked through; check internal temperature is 165°F (74°C).
- Rest Meatballs: Remove the cooked meatballs from heat and set aside.
- Sauté Onion and Garlic: Using the same skillet (or a clean one if meatballs were baked), heat olive oil over medium heat. Add chopped onion and cook for 5-7 minutes until softened and translucent. Add minced garlic and cook an additional minute until fragrant.
- Prepare Tomato Sauce: Stir in crushed tomatoes, tomato sauce, dried oregano, dried basil, and optional red pepper flakes. Season with salt and pepper. Bring to a simmer.
- Add Orzo and Broth: Pour in orzo pasta and chicken broth, mixing well. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 10-12 minutes. Stir occasionally until the orzo is tender and liquid is absorbed.
- Combine Meatballs with Orzo: Gently fold the cooked meatballs into the tomato orzo sauce mixture.
- Simmer Together: Allow the combined dish to simmer another 5 minutes to heat the meatballs through and let flavors meld.
- Adjust Seasoning: Taste the orzo and sauce, then adjust salt, pepper, or spices as desired.
- Garnish: Top with fresh basil leaves and grated Parmesan cheese if desired before serving.
- Serve: Serve the Rosemary Chicken Meatballs with Tomato Orzo immediately for best flavor and texture.
- Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave before serving.
Notes
- Using panko breadcrumbs makes the meatballs lighter and less dense.
- Chilling meatballs before cooking helps them hold their shape better.
- If you prefer a spicier sauce, add the red pepper flakes as desired.
- You can choose to bake or pan-fry the meatballs based on your preference.
- Orzo cooks quickly; be sure to check its tenderness to avoid overcooking.
- Leftovers can be refrigerated for up to 3 days and reheated gently to maintain texture.
- Fresh rosemary is preferred for best flavor, but dried rosemary can be substituted (use less).
