Ingredients
Scale
- 1 pound ground chicken
- 1/2 cup breadcrumbs (preferably panko)
- 1 large egg
- 2 cloves garlic, minced
- 2 tbsp fresh rosemary, chopped
- Salt and pepper to taste
- 1 tbsp olive oil
- 1 small onion, chopped
- 1 can (14 oz) crushed tomatoes
- 1 cup dry orzo pasta
- 2 cups chicken broth or water
- Fresh basil or parsley for garnish
- Grated Parmesan cheese (optional)
Instructions
- Preheat oven to 400°F (200°C). In a large bowl, combine ground chicken, breadcrumbs, egg, garlic, rosemary, salt, and pepper. Mix well and form into 12-15 meatballs. Place on a parchment-lined baking sheet and lightly spray with olive oil.
- Bake for 20-25 minutes until golden and cooked through, turning halfway for even browning. Set aside.
- Heat olive oil in a large skillet over medium heat. Cook onion until translucent, about 5 minutes. Add crushed tomatoes and simmer for another 5 minutes.
- In a separate pot, bring chicken broth to a boil. Cook orzo as per package instructions until al dente, about 8 minutes. Drain and add to the tomato sauce with salt and pepper.
- Gently fold in baked meatballs into the tomato orzo. Simmer for 5 minutes to meld flavors. Garnish with herbs and Parmesan if desired. Serve hot.
Notes
- Use fresh rosemary for more vibrant flavor—dried can be used but may be less aromatic.
- Handle the chicken mixture minimally to keep meatballs tender.
- Add a splash of milk or grated zucchini to the meatball mixture for extra moisture.
- Customize seasonings and herbs according to your taste preferences.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking and simmering
- Cuisine: American
- Diet: Gluten-Free (use gluten-free breadcrumbs)
Nutrition
- Serving Size: 1 plate
- Calories: 520 kcal Kcal
- Sugar: 8 g
- Sodium: 850 mg
- Fat: 18 g
- Saturated Fat: 4 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 71 g
- Fiber: 4 g
- Protein: 35 g
- Cholesterol: 80 mg
