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Rosemary Chicken Meatballs & Tomato Orzo

Rosemary Chicken Meatballs & Creamy Tomato Orzo Delight

Enjoy Rosemary Chicken Meatballs & Tomato Orzo, a comforting dish perfect for weeknight dinners or family gatherings.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 500
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Rosemary Chicken Meatballs
  • 1 lb Ground Chicken Thigh Substitute with ground turkey for a lighter option.
  • 1 cup Diced Bread Use gluten-free bread for a gluten-free version.
  • 2 tbsp Shallots Finely chopped.
  • 2 cloves Garlic Minced.
  • 1/2 cup Sun-Dried Tomatoes Chopped.
  • 1/4 cup Parmesan Cheese Use dairy-free cheese for a lactose-free option.
  • 2 tbsp Fresh Rosemary Chopped; can use dried but reduce amount.
  • 1/2 tsp Red Pepper Flakes Adjust according to spice preference.
  • 2 tbsp Olive Oil For drizzling.
Creamy Tomato Orzo
  • 1 cup Heavy Cream Swap with coconut cream for dairy-free.
  • 2 cups Spinach Other greens can be added.
  • 2 tbsp Tomato Paste
  • 1/2 cup White Wine Omit for vegetable broth if non-alcoholic.
  • 3 cups Chicken Stock Low-sodium stock is ideal.
  • 1 cup Orzo Pasta Can swap with another small pasta.

Equipment

  • Oven
  • mixing bowl
  • skillet
  • baking sheet

Method
 

Preparation
  1. Preheat your oven to 450°F (230°C) and prepare your baking sheet lined with parchment paper.
  2. Soak diced bread in warm water for about 5 minutes until soft, then squeeze out excess water.
  3. In a medium skillet, melt butter and sauté shallots and garlic for 3-4 minutes until translucent.
  4. Combine soaked bread, ground chicken, shallot-garlic mixture, parmesan, sun-dried tomatoes, rosemary, and red pepper flakes in a large bowl.
  5. Form the mixture into 16 evenly sized meatballs and place on the baking sheet with space between them.
  6. Drizzle olive oil on top of the meatballs before baking.
  7. Bake meatballs for 25-30 minutes until golden brown and internal temperature reaches 165°F (74°C).
  8. In a separate skillet, heat sun-dried tomato oil and sauté shallots for 3-4 minutes.
  9. Stir in tomato paste, cooking for 1-2 minutes until caramelized.
  10. Pour in white wine and simmer for 2 minutes; add orzo and chicken stock, stirring to combine.
  11. Cook orzo for approximately 8 minutes, stirring regularly until al dente.
  12. Stir in heavy cream and spinach, cooking until spinach wilts and mixture is creamy.
  13. Serve creamy tomato orzo topped with baked rosemary chicken meatballs and garnish as desired.

Nutrition

Serving: 1servingCalories: 500kcalCarbohydrates: 40gProtein: 30gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gCholesterol: 80mgSodium: 700mgPotassium: 900mgFiber: 3gSugar: 4gVitamin A: 1500IUVitamin C: 25mgCalcium: 150mgIron: 3mg

Notes

For best results, avoid overmixing meatball ingredients and ensure proper cooking temperatures for safety.

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