Irresistible Baked Rosemary Chicken Meatballs with Tomato Orzo: A Flavorful Delight for Every Palate!

Indulge in a culinary symphony with our Baked Rosemary Chicken Meatballs paired with savory Tomato Orzo. These succulent meatballs are crafted with a blend of aromatic herbs, cheeses, and sun-dried tomatoes, promising a taste sensation that will elevate your dining experience. Accompanied by a luscious Tomato Orzo, this recipe is a celebration of flavors and textures that will leave you craving for more.

In our household, the Baked Rosemary Chicken Meatballs have become a cherished tradition. It all started when my husband took the first bite and declared them an absolute game-changer. The harmonious blend of rosemary, sun-dried tomatoes, and Parmesan became an instant hit. Now, whenever we gather as a family, these meatballs are a must-have, bringing joy and satisfaction to our dinner table. It’s not just a recipe; it’s a story of culinary delight that we’re excited to share with you.

Why This Recipe Will Steal Your Heart: Baked Rosemary Chicken Meatballs with Tomato Orzo

• A symphony of flavors: Rosemary-infused chicken meatballs with sun-dried tomatoes, Parmesan, and fresh herbs.
• Unique and satisfying: Tomato Orzo with a delightful blend of creamy textures and tangy tomato undertones.
• Perfectly balanced: Crispy rosemary leaves and extra Parmesan elevate the dish’s presentation and taste.
• Versatile and family-approved: Ideal for gatherings or weeknight dinners, loved by both kids and adults alike.

Ingredients:

Baked Rosemary Chicken Meatballs

• 2 oz fresh Italian bread, diced (about 57 grams)
• 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 (about 680 grams)
• 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 (about 180 grams)
• 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: For the full recipe, please visit the original source.

Notes: For a lighter version, consider using ground chicken breast. You can also substitute spinach with kale for a different twist. Adjust the red pepper flakes to your spice preference, and don’t forget to enjoy the crispy rosemary leaves as a delightful garnish!