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Baked Rosemary Chicken Meatballs with Tomato Orzo

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Baked rosemary chicken meatballs over creamy tomato orzo and spinach—moist, tender meatballs baked until golden, nestled into a creamy tomato orzo packed with spinach and parm. Cozy enough for weeknights, special enough for guests.

Ingredients

Scale
  • Baked Rosemary Chicken Meatballs
  • 2 oz fresh italian bread, diced
  • 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
  • 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
  • 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

Instructions

  1. Baked Rosemary Chicken Meatballs:
  2. Preheat the oven as needed. Combine diced italian bread and warm water in a bowl to make a panade; let soak until bread softens.
  3. In a small skillet, melt butter over medium heat. Add minced shallot and garlic, sauté until fragrant.
  4. Combine soaked bread, sautéed shallot and garlic, granulated garlic, red pepper flakes, ground chicken thigh, parmesan cheese, sun-dried tomatoes, parsley, rosemary, and kosher salt in a large bowl. Mix just until combined.
  5. Form mixture into meatballs and arrange on a parchment-lined baking sheet.
  6. Bake meatballs until golden and cooked through.
  7. Tomato Orzo:
  8. In a 12-inch skillet, melt butter and sun-dried tomato oil over medium heat. Add rosemary sprig, minced shallot, and garlic; sauté until aromatic.
  9. Stir in tomato paste and red pepper flakes; cook briefly.
  10. Deglaze the pan with dry white wine; simmer.
  11. Add orzo and toast slightly, then add chicken stock. Bring to a simmer and cook, stirring, until pasta is tender and liquid mostly absorbed.
  12. Stir in heavy cream and fresh spinach; cook to wilt spinach.
  13. Finish with grated parmesan cheese. Serve meatballs over creamy tomato orzo, garnished with more parmesan.

Notes

I made these meatballs and orzo for the first time tonight. OMG. It was like chicken parmesan, risotto, and pasta with vodka sauce had a baby. Will make again and again.

Find it online: https://www.delicetreats.com/baked-rosemary-chicken-meatballs-tomato-orzo/