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Baked Rosemary Chicken Meatballs with Tomato Orzo

Baked rosemary chicken meatballs served over creamy tomato orzo and spinach, combining flavors reminiscent of chicken parmesan, risotto, and pasta with vodka sauce.

  • Total Time: 50 minutes
  • Yield: 4 1x

Ingredients

Scale
  • 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 (for orzo)
  • 1 tbsp sun-dried tomato olive oil (from the jar)
  • 1 sprig rosemary
  • 1 shallot, minced (for orzo)
  • 4 garlic cloves, minced (for orzo)
  • ¼ cup tomato paste
  • ¼ tsp red pepper flakes (for orzo)
  • ¼ cup dry white wine
  • 1 cup orzo
  • 2 ¼ cups chicken stock
  • ¼ cup heavy cream
  • 2 oz fresh spinach (approximately 2 cups)
  • ½ cup grated parmesan cheese, plus more for serving

Instructions

  1. Preheat oven to 450°F.
  2. Heat a 12-inch stainless steel skillet over medium heat.
  3. Add ground chicken, parmesan, sun-dried tomatoes, rosemary, parsley, salt, and shallot to the skillet; mix well.
  4. Add diced Italian bread soaked in warm water, granulated garlic, and red pepper flakes; combine thoroughly.
  5. Form mixture into meatballs and place on a baking sheet.
  6. Bake meatballs in preheated oven until cooked through and lightly browned, about 15-20 minutes.
  7. For the orzo, wipe out the skillet and place it back over medium heat.
  8. Add butter and sun-dried tomato olive oil to the skillet.
  9. Add rosemary sprig and let it crisp on both sides as butter browns, then remove rosemary and set aside.
  10. Add shallots and garlic to the butter; season with a pinch of salt and cook about 2 minutes.
  11. Stir in tomato paste and red pepper flakes until incorporated.
  12. Add white wine and bring to a simmer.
  13. Add orzo and cook for 2 minutes, stirring often.
  14. Add chicken stock, bring to a simmer again, reduce heat to medium-low, and cook about 8 minutes, stirring often.
  15. Add heavy cream, spinach, and parmesan cheese; simmer until spinach wilts and cheese melts, stirring continuously.
  16. Season orzo with salt if needed.
  17. Serve chicken meatballs over the creamy tomato orzo.
  18. Garnish with crispy rosemary leaves, extra parmesan, and chopped parsley.

Notes

This dish combines the flavors of chicken parmesan and creamy pasta in a unique way. Using sun-dried tomato olive oil adds depth to the orzo. The crispy rosemary garnish adds a fragrant finish. It’s best served fresh but leftovers reheat well.

  • Author: Olivia Bennett
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Method: Main Course
  • Cuisine: Italian-American

Nutrition

  • Calories: 520
  • Sugar: 4g
  • Sodium: 680mg
  • Fat: 28g
  • Saturated Fat: 10g
  • Unsaturated Fat: 18g
  • Trans Fat: 0g
  • Carbohydrates: 35g
  • Fiber: 3g
  • Protein: 38g
  • Cholesterol: 110mg