Rosemary Chicken Meatballs with Creamy Tomato Orzo 🍗🍅
A cozy, flavorful, and satisfying dish featuring herb-infused chicken meatballs over creamy, tomato-rich orzo with fresh spinach and Parmesan. Perfect for a comforting dinner!
These Rosemary Chicken Meatballs with Creamy Tomato Orzo are tender, herby, and baked to perfection. Served over rich, garlicky tomato orzo, this one-pan meal is easy, delicious, and packed with flavor!
💖 Why You’ll Love This Recipe
✔ Flavor-Packed – Rosemary, garlic, and sun-dried tomatoes add a bold taste.
✔ Creamy & Comforting – Buttery tomato orzo with Parmesan makes this extra indulgent.
✔ High-Protein & Satisfying – Lean chicken meatballs keep it filling yet wholesome.
✔ One-Pan Simplicity – Minimal cleanup with big flavors!
✔ Meal-Prep Friendly – Reheats beautifully for leftovers or weekly meal prep.
🛒 Ingredients
For the Chicken Meatballs:
- 1 1/2 lbs ground chicken thigh
- 1 tsp granulated garlic
- 2 tbsp fresh parsley, chopped
- 2 tsp fresh rosemary, chopped
- 1 sprig rosemary (for garnish)
- 2 shallots, finely chopped
- 1/2 cup sun-dried tomatoes, chopped
For the Tomato Orzo:
- 1 cup orzo pasta
- 2 1/4 cups chicken stock
- 1/4 cup tomato paste
- 2 oz fresh spinach
- 3 tbsp butter
- 1/4 cup heavy cream
- 3/4 cup grated Parmesan cheese
- 1/4 cup dry white wine
- 1/2 cup water
For Cooking:
- 1 tbsp sun-dried tomato olive oil
- 8 garlic cloves, minced
- 1/4 tsp kosher salt
- 1/2 tsp red pepper flakes
- 2 oz Italian bread, cubed (for crispy topping)
👨🍳 Instructions
1️⃣ Make the Chicken Meatballs
- Preheat oven to 400°F (200°C).
- In a large bowl, mix ground chicken, granulated garlic, parsley, rosemary, shallots, and sun-dried tomatoes.
- Shape the mixture into 1 ½-inch meatballs and arrange them on a parchment-lined baking sheet.
- Bake for 20-25 minutes until golden brown and cooked through.
2️⃣ Prepare the Tomato Orzo
- In a large skillet, heat sun-dried tomato olive oil over medium heat.
- Add minced garlic and cook for 1 minute, until fragrant.
- Add Italian bread cubes, cooking until golden and crispy. Remove and set aside.
- In the same skillet, combine chicken stock, tomato paste, and orzo pasta.
- Simmer for 10-12 minutes, stirring occasionally, until orzo is tender and most of the liquid is absorbed.
- Stir in heavy cream, butter, Parmesan cheese, white wine, and water. Cook for 2-3 minutes until creamy.
- Fold in fresh spinach, cooking until wilted. Season with salt and red pepper flakes to taste.
3️⃣ Serve & Enjoy
- Spoon creamy tomato orzo onto plates.
- Top with rosemary chicken meatballs.
- Garnish with crispy bread crumbs and fresh rosemary.
- Serve warm and enjoy!
🔥 Pro Tips & Variations
💡 Want Extra Crispiness? – Sear the meatballs in a skillet before baking for a golden crust.
🍋 Brighten the Flavor – Add a squeeze of fresh lemon juice over the meatballs before serving.
🌱 More Greens? – Add kale, arugula, or basil for extra nutrition.
🧀 Cheesy Twist – Swap Parmesan for Pecorino Romano for a saltier kick.
🌾 Gluten-Free Option – Use gluten-free orzo or quinoa instead.
❓ Frequently Asked Questions (FAQs)
1. Can I make this ahead of time?
✔ Yes! Store meatballs and orzo separately in the fridge for up to 4 days.
2. How do I reheat leftovers?
✔ Warm gently in a skillet with a splash of broth or cream to maintain texture.
3. Can I use ground turkey instead of chicken?
✔ Absolutely! Ground turkey works just as well in this recipe.
4. What wine pairs well with this dish?
✔ A crisp Sauvignon Blanc or light Pinot Noir complements the flavors beautifully!
📊 Nutrition Information (Per Serving)
📌 Calories: 450-500 kcal
📌 Carbs: 45g
📌 Protein: 35g
📌 Fat: 18g
💭 Final Thoughts
These Rosemary Chicken Meatballs with Creamy Tomato Orzo are a deliciously rich, herby, and comforting meal perfect for weeknights or special occasions.
💬 Tried this recipe? Let us know in the comments! 👇
