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Baked Rosemary Chicken Meatballs with Tomato Orzo Recipe
Ben Carraoli

Baked Rosemary Chicken Meatballs with Tomato Orzo Recipe

I recently made these Baked Rosemary Chicken Meatballs with Tomato Orzo, and I have to say, they instantly became a favorite. The juicy chicken meatballs are perfectly seasoned with fresh rosemary and garlic, baked to golden perfection.
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Total Time 50 minutes
Servings: 4
Calories: 520
Ingredients Method Notes

Ingredients
  

  • 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
  • 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
  • 1 tbsp butter
  • 1 tbsp sun-dried tomato olive oil
  • 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
  • ½ cup grated parmesan cheese

Method
 

  1. Preheat your oven to 450°F and line a sheet pan with parchment paper. Soak the diced bread in warm water for at least 5 minutes to make the meatballs tender.
  2. Melt butter in a skillet over medium heat, then cook shallot and garlic until soft. Stir in granulated garlic and red pepper flakes for a flavorful base.
  3. Combine ground chicken, parmesan, sun-dried tomatoes, herbs, salt, and shallot mixture with soaked bread. Form 16 tightly packed meatballs and place them on the sheet pan.
  4. Drizzle olive oil over the meatballs and bake on the top rack for 25-30 minutes until golden and cooked through. Juicy inside, crisp outside.
  5. In the same skillet, heat butter and sun-dried tomato oil with rosemary. Let rosemary crisp up for garnish while infusing flavors.
  6. Add shallots, garlic, tomato paste, red pepper flakes, and white wine to the skillet. Stir in orzo and chicken stock, simmer until tender, about 10 minutes.
  7. Stir in heavy cream, spinach, and parmesan. Let spinach wilt and cream thicken while stirring. Season with salt as needed.
  8. Place meatballs over creamy tomato orzo, garnish with crispy rosemary leaves, extra parmesan, and parsley.

Notes

  • I always use fresh herbs; the flavor is unbeatable.
  • Don’t skip soaking the bread; it makes meatballs tender.
  • Drizzle a little extra olive oil on top before baking for golden crust.
  • I like letting the meatballs rest 5 minutes after baking to lock in juices.