Description
Tender chicken meatballs infused with fresh rosemary, baked to perfection and served over a savory tomato orzo pasta.
Ingredients
Scale
For the Crust:
- 1 lb ground chicken
- 1/2 cup breadcrumbs
- 1 large egg
- 2 tbsp fresh rosemary, chopped
- 2 cloves garlic, minced
- 1 tsp salt
- 1/2 tsp black pepper
- 1 cup orzo pasta
- 2 cups chicken broth
- 1 can (14.5 oz) diced tomatoes
- 1 small onion, finely diced
- 2 tbsp olive oil
- 1/4 cup grated Parmesan cheese
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). In a bowl, combine ground chicken, breadcrumbs, egg, rosemary, garlic, salt, and pepper. Mix well and form into 1-inch meatballs.
- Place meatballs on a baking sheet lined with parchment paper. Bake for 20-25 minutes, until golden and cooked through.
- While meatballs bake, heat olive oil in a skillet over medium heat. Sauté onion until soft, about 5 minutes. Add orzo and toast for 2 minutes.
- Pour in chicken broth and diced tomatoes. Bring to a simmer, cover, and cook for 10-12 minutes until orzo is tender and liquid is absorbed. Stir in Parmesan cheese.
- Serve meatballs over the tomato orzo, garnished with extra rosemary if desired.
Notes
You can customize the seasonings to taste.