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
Scale
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
