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!
