Rosemary Chicken Meatballs Tomato Orzo Recipe
Get ready to fall in love with a meal that instantly feels like home: Rosemary Chicken Meatballs Tomato Orzo. Tender, garlicky chicken meatballs infused with fragrant rosemary, all nestled into a saucy orzo simmered with tomatoes and finished with a flourish of fresh parsley and Parmesan. It’s a complete dinner that comes together in one pan, perfect for busy weeknights yet impressive enough for casual entertaining. Every bite delivers big comfort and herby brightness; this is the kind of dish friends and family will ask for again and again.
Ingredients You’ll Need
The beauty of Rosemary Chicken Meatballs Tomato Orzo is in its straightforward ingredients—each one brings something special, from aromatic rosemary to creamy Parmesan and juicy tomatoes. Gather these pantry staples and you’ll be well on your way to hearty, herby comfort.
- Ground Chicken: Lean, mild, and the perfect blank slate to soak up the rosemary flavor.
- Breadcrumbs: These add softness to the meatballs, keeping them juicy instead of dense.
- Grated Parmesan Cheese: Brings nutty depth and extra savoriness to every bite.
- Large Egg: Acts as the essential binder, helping the meatballs hold together.
- Garlic (minced): Just two cloves deliver irresistible aroma and flavor for both sauce and meatballs.
- Fresh Rosemary (finely chopped): The signature herb; nothing compares to its piney, citrusy lift.
- Salt: Makes all the flavors pop and seasons every component.
- Black Pepper: Adds gentle warmth and balancing savory notes.
- Olive Oil: Used for sautéeing and browning; opt for good quality, as it really shines here.
- Onion (diced): Sweetens and deepens the flavor base of the sauce.
- Chicken Broth: Adds body, enhances flavor, and ensures the orzo cooks up tender and savory.
- Diced Tomatoes (canned): Brings bright tang and a rustic, chunky texture to the sauce.
- Orzo Pasta: This tiny, rice-shaped pasta absorbs all the saucy goodness and stays perfectly al dente.
- Crushed Red Pepper Flakes (optional): For a hint of heat—totally customizable to your taste!
- Fresh Parsley (chopped): Finishes the dish with grassy freshness and vibrant green color.
- Additional Parmesan: For serving; a generous sprinkle makes every plate special.
How to Make Rosemary Chicken Meatballs Tomato Orzo
Step 1: Combine and Shape the Meatballs
Start by mixing your ground chicken, breadcrumbs, Parmesan, egg, garlic, rosemary, salt, and pepper in a large bowl. Gently fold everything together—overmixing can make meatballs tough. Shape into 1-inch balls, aiming for uniform size so they cook evenly.
Step 2: Sear the Meatballs
Heat olive oil in a large skillet or deep sauté pan over medium heat. Lay the meatballs in, giving them space, and cook for 5 to 6 minutes, turning until they’re golden on all sides. Once beautifully browned, transfer them to a plate. They don’t need to be cooked through just yet—they’ll finish later.
Step 3: Build the Sauce and Cook the Orzo
In the same pan, add the diced onion and cook for about 3 minutes until soft and translucent, scraping up any browned bits from the meatballs. Stir in the chicken broth, diced tomatoes, orzo, and a pinch of red pepper flakes if you like a little warmth. Give everything a good stir, then bring it to a gentle simmer.
Step 4: Simmer Meatballs and Orzo Together
Nestle those meatballs back into the pan, cover, and let the magic happen. Cook for 10 to 12 minutes, stirring now and then, until the orzo is tender and the meatballs are fully cooked through. If needed, add a splash more broth for extra sauciness.
Step 5: Finish and Serve
Off the heat, scatter in the fresh parsley and give the whole dish a gentle toss. Taste and adjust seasoning if needed. Pile onto plates hot, then top with a sprinkling of extra Parmesan for that final flourish. That’s Rosemary Chicken Meatballs Tomato Orzo in all its comforting, aromatic glory.
How to Serve Rosemary Chicken Meatballs Tomato Orzo
Garnishes
A shower of freshly grated Parmesan and a few extra pinches of chopped parsley make Rosemary Chicken Meatballs Tomato Orzo look as inviting as it tastes. If you’re feeling fancy, a drizzle of your best olive oil or a touch of lemon zest brightens every bite.
Side Dishes
While this dish is easily a meal on its own, serve it with a crisp green salad or roasted vegetables to round out the plate. Garlic bread is never a bad idea for soaking up any leftover tomatoey sauce, either.
Creative Ways to Present
Try spooning the Rosemary Chicken Meatballs Tomato Orzo into individual bowls for cozy, casual dinners, or serve family-style from a beautiful skillet for a touch of drama. Leftovers turn into a delightful packed lunch or even a warm, baked casserole with a sprinkle of mozzarella on top.
Make Ahead and Storage
Storing Leftovers
Cool any extra Rosemary Chicken Meatballs Tomato Orzo to room temperature before transferring to an airtight container. It will keep in the refrigerator for up to 3 days, and the flavors only get better with time.
Freezing
For longer storage, freeze cooled portions in freezer-safe containers for up to 2 months. Thaw overnight in the fridge before reheating. The orzo may soften slightly, but the meatballs remain delicious.
Reheating
To reheat, warm gently on the stovetop or in the microwave, adding a splash of broth or water to loosen the sauce as needed. Stir occasionally to ensure even heating, and top with fresh parsley or Parmesan before serving.
FAQs
Can I substitute ground turkey for the chicken?
Absolutely! Ground turkey is a great substitute and will work just as beautifully as chicken. It will still pair perfectly with the rosemary and tomato orzo base—just keep an eye on the cook time as turkey can dry out a bit faster.
What can I use if I don’t have fresh rosemary?
No worries—you can swap in 1 teaspoon dried rosemary if fresh is unavailable. Dried rosemary is more potent, so use less than the fresh amount. Crush it between your fingers to release its oils before adding.
Is it possible to make this dairy-free?
Definitely! Simply skip the Parmesan in both the meatballs and as a topping. The meatballs and orzo will still have wonderful flavor thanks to the rosemary, broth, and tomatoes. Consider adding a drizzle of quality olive oil and fresh herbs for an extra boost.
Can I use a different kind of pasta?
Orzo’s tender bite works wonderfully, but you can use small shapes like ditalini, small shells, or even couscous. You may need to tweak the liquid amount and cooking time, so keep an eye on the texture.
Is this dish kid-friendly?
Yes—Rosemary Chicken Meatballs Tomato Orzo is a big hit with kids! You can skip or reduce the red pepper flakes for sensitive taste buds, and the mild, herby chicken meatballs are always a crowd-pleaser.
Final Thoughts
If you’re in the mood for something cozy, crave-worthy, and just a little bit special, Rosemary Chicken Meatballs Tomato Orzo hits all the marks. It’s the kind of weeknight dinner that feels like a treat. I hope it becomes one of those recipes you reach for again and again—don’t be surprised if it’s requested at your table often!
Print
Rosemary Chicken Meatballs Tomato Orzo Recipe
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
Savor the flavors of these delectable Rosemary Chicken Meatballs with Tomato Orzo, a hearty and satisfying dish that brings together tender chicken meatballs, savory orzo pasta, and a burst of tomato goodness. Infused with herbs and spices, this one-pan meal is a perfect blend of Italian-inspired and American cuisine, delivering a high-protein, comforting dinner for any night of the week.
Ingredients
For the Meatballs:
- 1 pound ground chicken
- 1/3 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 large egg
- 2 cloves garlic, minced
- 1 tablespoon fresh rosemary, finely chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper
For the Orzo:
- 2 tablespoons olive oil
- 1 small onion, diced
- 2 cups chicken broth
- 1 can (14.5 oz) diced tomatoes
- 1 cup orzo pasta
- 1/4 teaspoon crushed red pepper flakes (optional)
- 1/4 cup fresh parsley, chopped
- Additional Parmesan for serving
Instructions
- Prepare the Meatballs: In a large bowl, combine ground chicken, breadcrumbs, Parmesan, egg, garlic, rosemary, salt, and pepper. Shape into 1-inch meatballs.
- Cook the Meatballs: Brown the meatballs in olive oil, then set aside.
- Prepare the Orzo: In the same pan, sauté onion, add broth, tomatoes, orzo, and red pepper flakes. Simmer, then return meatballs to the pan.
- Finish and Serve: Cook until orzo is tender, stir in parsley, adjust seasoning, and serve hot with Parmesan.
Notes
- For a creamier version, stir in 1/4 cup heavy cream or half-and-half at the end of cooking.
- You can substitute turkey for chicken and use 1 teaspoon of dried rosemary if fresh is unavailable.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-Inspired, American
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 420
- Sugar: 5 g
- Sodium: 740 mg
- Fat: 16 g
- Saturated Fat: 4 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 39 g
- Fiber: 3 g
- Protein: 32 g
- Cholesterol: 115 mg
