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Baked Rosemary Chicken Meatballs with Tomato Orzo

Baked rosemary chicken meatballs over creamy tomato orzo & spinach. Moist, tender meatballs baked until golden, nestled into a creamy tomato orzo packed with spinach and parmesan. Cozy comfort food, easy enough for weeknights and special enough for guests.

  • Yield: 4 1x

Ingredients

Scale
  • Baked Rosemary Chicken Meatballs
  • 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
  • Tomato Orzo
  • 1 tbsp butter
  • 1 tbsp sun-dried tomato olive oil (from the jar)
  • 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 (approximately 2 cups)
  • ½ cup grated parmesan cheese, plus more for serving

Instructions

  1. Baked Rosemary Chicken Meatballs:
  2. Preheat the oven to 425°F.
  3. Combine diced fresh italian bread and warm water in a small bowl. Let sit for about 5 minutes to create the panade.
  4. Heat a skillet over medium heat. Add butter, then minced shallot, and cook until soft. Stir in the minced garlic, granulated garlic, and red pepper flakes, and sauté until fragrant.
  5. In a large bowl, combine ground chicken thigh, parmesan cheese, sun-dried tomatoes, chopped parsley, fresh rosemary, kosher salt, soaked bread mixture, and the sautéed aromatics. Mix until just combined.
  6. Shape the mixture into meatballs and arrange them on a parchment-lined sheet tray.
  7. Bake the meatballs for 12-14 minutes, or until golden and cooked through.
  8. Tomato Orzo:
  9. Heat a large skillet over medium heat. Add butter and sun-dried tomato olive oil. Add sprig rosemary and cook briefly to infuse the oil.
  10. Add minced shallot and garlic, sauté until fragrant. Stir in tomato paste and red pepper flakes, and cook for a couple minutes.
  11. Deglaze with dry white wine, scraping up any bits from the pan.
  12. Add orzo and stir to coat. Pour in chicken stock and bring to a simmer.
  13. Cook orzo, stirring occasionally, until tender and most of the liquid is absorbed.
  14. Reduce heat, stir in heavy cream, spinach, and parmesan cheese until wilted and creamy.
  15. Serving:
  16. Nestle baked rosemary chicken meatballs over the creamy tomato orzo & spinach in skillet.
  17. Top with additional parmesan cheese before serving.
  • Author: Chef Olivier