Description
Baked Rosemary Chicken Meatballs with Tomato Orzo is a delightful dish that combines juicy, herb-infused chicken meatballs with creamy tomato orzo for a comforting meal. Easy to prepare and bursting with flavor, this recipe makes for a perfect weeknight dinner or festive gathering. The aromatic rosemary and savory garlic elevate every bite, ensuring your family and friends will be coming back for seconds!
Ingredients
Scale
- 1 lb ground chicken
- 2 tbsp fresh rosemary, chopped
- 3 cloves garlic, minced
- ½ cup grated parmesan cheese
- 1 cup orzo pasta
- 1 can (14.5 oz) diced tomatoes
- Salt and pepper to taste
Instructions
- 1. Preheat your oven to 400°F (200°C). Prepare a baking dish with nonstick spray.
- 2. In a bowl, combine ground chicken, minced garlic, chopped rosemary, parmesan cheese, salt, and pepper until well mixed.
- 3. Shape the mixture into golf ball-sized meatballs and place on a parchment-lined baking sheet.
- 4. Bake for 20 minutes until golden brown and cooked through.
- 5. Cook orzo according to package directions; drain when al dente.
- 6. In a skillet, combine cooked orzo with diced tomatoes and stir in baked meatballs until thoroughly mixed.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 plate (approximately 300g)
- Calories: 350
- Sugar: 4g
- Sodium: 650mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 75mg