Embark on a culinary journey with our Baked Rosemary Chicken Meatballs with Tomato Orzo – a symphony of Italian-inspired flavors that will elevate your dining experience. Succulent chicken meatballs, infused with rosemary and sun-dried tomatoes, paired with a luscious tomato-infused orzo, create a harmony of tastes that will leave your taste buds dancing. Indulge in the perfect blend of comfort and sophistication with this delightful recipe.
In our kitchen, the aroma of these Baked Rosemary Chicken Meatballs has become a beacon of joy. Picture this – the sizzle of the meatballs in the oven, the rich scent of rosemary filling the air, and the anticipation of a meal that promises both comfort and indulgence. This dish has earned its place as a family favorite, making every dinner a celebration of exquisite flavors and shared moments.
Why This Baked Rosemary Chicken Meatballs with Tomato Orzo:
Uncover the reasons that make this recipe a must-try!
- Savory Elegance: Ground chicken blended with aromatic rosemary, sun-dried tomatoes, and parmesan creates meatballs that are both sophisticated and comforting.
- Tomato Orzo Perfection: The orzo, enriched with tomato paste, white wine, and a touch of cream, becomes a luxurious bed for the chicken meatballs, elevating the dish to gourmet status.
- Crispy Rosemary Infusion: The addition of crispy rosemary leaves adds a delightful crunch and an extra layer of herbal goodness to each bite.
Ingredients:
Baked Rosemary Chicken Meatballs:
- 2 oz fresh Italian bread, diced
- ½ cup warm water
- 2 tbsp butter
- 1 shallot, minced
- 4 garlic cloves, minced
- 1 tsp granulated garlic
- ¼ tsp red pepper flakes
- 1 ½ lbs ground chicken thigh
- ¼ cup grated parmesan cheese
- ½ cup chopped sun-dried tomatoes (in olive oil)
- 2 tbsp chopped fresh parsley
- 2 tsp chopped fresh rosemary
- ¼ tsp kosher salt
Tomato Orzo:
- 1 tbsp butter
- 1 tbsp sun-dried tomato olive oil (from the jar)
- 1 sprig rosemary
- 1 shallot, minced
- 4 garlic cloves, minced
- ¼ cup tomato paste
- ¼ tsp red pepper flakes
- ¼ cup dry white wine
- 1 cup orzo
- 2 ¼ cups chicken stock
- ¼ cup heavy cream
- 2 oz fresh spinach (approximately 2 cups)
- ½ cup grated parmesan cheese, plus more for serving
Directions:
- Preheat the oven to 450°F. Soak diced bread in warm water for at least 5 minutes.
- Sauté shallot and garlic in butter until softened. Add granulated garlic and red pepper flakes. Turn off heat.
- In a bowl, combine ground chicken, parmesan, sun-dried tomatoes, rosemary, parsley, salt, and shallot mixture. Form into 16 meatballs and bake for 25-30 minutes.
- For the orzo, use the skillet to brown butter and sun-dried tomato oil. Crisp rosemary, then add shallots and garlic. Stir in tomato paste and red pepper flakes. Add white wine and orzo, simmer for 2 minutes.
- Add chicken stock, simmer for 8 minutes. Stir in heavy cream, spinach, and parmesan. Season with salt.
- Serve meatballs over orzo, garnished with crispy rosemary, extra parmesan, and chopped parsley. Enjoy!
Notes: Feel free to customize by adding your favorite herbs or adjusting the spice level. For a lighter version, consider using ground chicken breast. This dish reheats well, making it a perfect choice for leftovers.
