Description
These baked rosemary chicken meatballs served with tomato orzo are a delicious and hearty meal perfect for any occasion.
Ingredients
Scale
- 1 pound ground chicken
- 1/4 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 egg
- 2 tablespoons fresh rosemary, chopped
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup orzo pasta
- 1 can (15 ounces) diced tomatoes
- 2 cups chicken broth
- 1 tablespoon olive oil
Instructions
- Preheat the oven to 400°F (200°C).
- In a large bowl, combine ground chicken, breadcrumbs, Parmesan cheese, egg, rosemary, garlic, salt, and pepper. Mix until just combined.
- Form the mixture into meatballs and place them on a baking sheet.
- Bake meatballs in the preheated oven for about 20 minutes or until cooked through.
- In a saucepan, heat olive oil over medium heat. Add orzo and toast for 1-2 minutes.
- Add diced tomatoes and chicken broth to the orzo, bring to a boil, then reduce heat to simmer.
- Cook the orzo for about 8-10 minutes or until tender.
- Serve meatballs over the tomato orzo.
Notes
- These meatballs freeze well for meal prep.
- Try adding other herbs for different flavors.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 4g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 100mg