My Go-To 30-Minute Baked Rosemary Chicken Meatballs with Tomato Orzo
- Prep
- 15 min
- Cook
- 30 min
- Total
- 45 min
- Serves
- 4
- Calories
- 400 kcal
Ingredients
- 2 ozfresh italian bread, diced
- ½ cupwarm water
- 2 tbspbutter
- 1 mediumshallot, minced
- 4 clovesgarlic, minced
- 1 tspgranulated garlic
- ¼ tspred pepper flakes
- 1 ½ lbsground chicken thigh
- ¼ cupgrated parmesan cheese
- ½ cupchopped sun-dried tomatoes (in olive oil)
- 2 tbspchopped fresh parsley
- 2 tspchopped fresh rosemary
- ¼ tspkosher salt
- 1 tbspbutter
- 1 tbspsun-dried tomato olive oil
- 1 sprigrosemary
- 1 mediumshallot, minced
- 4 clovesgarlic, minced
- ¼ cuptomato paste
- ¼ tspred pepper flakes
- ¼ cupdry white wine
- 1 cuporzo
- 2 ¼ cupschicken stock
- ¼ cupheavy cream
- 2 ozfresh spinach
- ½ cupgrated parmesan cheese, plus more for serving
Instructions
- 1
Preheat the oven to 450°F. Place the diced bread in a large mixing bowl and pour the warm water over top. Let soak, submerged, for at least 5 minutes.
- 2
Heat a skillet over medium heat, melt butter, and add minced shallot and garlic. Cook until softened. Add granulated garlic and red pepper flakes.
- 3
Add the chicken, parmesan, sun-dried tomatoes, rosemary, parsley, salt, and shallot mixture to the bowl of bread. Mix until incorporated and form into meatballs.
- 4
Place meatballs on a parchment-lined sheet pan. Drizzle with olive oil and bake for 25-30 minutes, or until cooked through.
- 5
In the same skillet, melt butter and sun-dried tomato oil. Cook shallots and garlic, add tomato paste and red pepper flakes, then stir in white wine and add orzo. Simmer wine and add chicken stock.
- 6
Add heavy cream, spinach, and parmesan, stirring until thickened and spinach wilts. Season with salt as needed.
- 7
Serve meatballs over orzo and garnish with crispy rosemary leaves, more parmesan, and chopped parsley.