Baked Rosemary Chicken Meatballs with Tomato Orzo
Baked Rosemary Chicken Meatballs with Tomato Orzo is a comforting yet elegant dish that brings together tender, herb-infused meatballs and creamy tomato orzo. Perfect for a cozy weeknight dinner or impressing guests, this recipe promises rich flavors and satisfying textures in every bite. With easy preparation and customizable ingredients, it’s a meal that everyone will love!
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: Servings for 4
- Category: Main
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 lb boneless, skinless chicken breasts
- 2 tbsp fresh rosemary, minced
- ½ cup grated parmesan cheese
- 1 cup orzo pasta
- 14 oz canned diced tomatoes (preferably fire-roasted)
- 3 cloves garlic, minced
- 2 tbsp olive oil
- 2 cups low-sodium chicken broth
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C) and spray a baking dish with nonstick spray.
- Season chicken breasts with salt and pepper, then chop into smaller pieces.
- In a bowl, mix chopped chicken, garlic, rosemary, parmesan cheese, salt, and pepper until well combined. Form mixture into golf ball-sized meatballs.
- Arrange meatballs in the greased baking dish.
- In a saucepan over medium heat, sauté garlic in olive oil for 1 minute. Add orzo and diced tomatoes; pour in chicken broth and simmer until orzo is tender (about 10 minutes).
- Once meatballs are golden brown after about 20 minutes in the oven, pour the cooked orzo mixture around them.
- Return to oven for another 10 minutes to meld flavors.
Nutrition
- Serving Size: Approximately 1 meatball with orzo (250g)
- Calories: 410
- Sugar: 3g
- Sodium: 650mg
- Fat: 17g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 90mg