Get ready to fall in love with the comforting flavors of Rosemary Chicken Meatballs Tomato Orzo—a true weeknight hero that’s as easy to make as it is delicious to eat. Tender, herby chicken meatballs nestle into a bed of silky, tomato-laced orzo, with every bite delivering the warmth of rosemary and the mellow tang of Parmesan. Whether you’re looking to jazz up your meal prep or impress at the dinner table, this Mediterranean-inspired dish brings big flavor in just 40 minutes and is guaranteed to become a new family favorite.
Ingredients You’ll Need
One of the best parts about Rosemary Chicken Meatballs Tomato Orzo is that every ingredient earns its place, working together to deliver the perfect balance of savory, herbal, and hearty notes. Most are pantry staples, but each adds its own magic for taste, texture, or even a burst of color.
- Ground chicken: Lean, mild, and super juicy, perfect for absorbing the rosemary and cheese flavors.
- Breadcrumbs: Help bind the meatballs and keep them light and tender, not dense.
- Grated Parmesan cheese: Adds a salty, nutty richness to the meatballs—and extra flavor punch.
- Large egg: Binds everything together and gives structure to the meatballs.
- Garlic (for meatballs and orzo): Essential for building a savory base in both the meatballs and the saucy orzo.
- Fresh rosemary: Earthy and aromatic, rosemary is the heart of this dish’s flavor.
- Salt and black pepper: Don’t skimp—these lift all the flavors in both the meatballs and the orzo.
- Olive oil: Used for both baking the meatballs and starting off the orzo, bringing fruity richness.
- Onion: Softens and sweetens as it cooks, creating a savory foundation for the orzo.
- Orzo pasta: This short-cut pasta soaks up tomato and broth, ending up silky and scoopable.
- Diced tomatoes with juice: Offer tang, color, and help create a luscious pasta base.
- Chicken broth: Infuses the orzo with extra depth and keeps it from getting dry.
- Crushed red pepper flakes (optional): For a little kick of heat—add to taste.
- Fresh parsley or basil: A fresh finish that lifts up every forkful right at the end.
- Grated Parmesan for garnish: No Mediterranean bowl is complete without it—so satisfying and pretty!
How to Make Rosemary Chicken Meatballs Tomato Orzo
Step 1: Mix and Shape the Meatballs
Start by preheating your oven to 400°F and lining a baking sheet with parchment paper, so cleanup will be a breeze. In a large bowl, gently combine the ground chicken, breadcrumbs, Parmesan, egg, minced garlic, rosemary, salt, and black pepper. Don’t over-mix—just work the ingredients until they come together. Using damp hands, shape the mixture into about 16 1 1/2-inch meatballs and place them on the prepared baking sheet. For maximum golden color and juiciness, drizzle or brush the meatballs with olive oil before they bake.
Step 2: Bake the Meatballs
Slide the tray of meatballs into the oven and bake for 18 to 20 minutes, until golden brown and just cooked through (you’re looking for an internal temp of 165°F). The aroma of rosemary and Parmesan will fill your kitchen—try not to sneak one before dinner! Baking ensures they stay tender without the fuss of frying, and they’ll be ready just as the orzo finishes simmering.
Step 3: Sauté Onion, Garlic, and Orzo
While the meatballs are in the oven, get started on the tomato orzo. In a deep skillet or large sauté pan, heat olive oil over medium. Add the diced onion and cook for 2–3 minutes, until softened and fragrant. Stir in the minced garlic and dry orzo, letting the orzo toast lightly for a minute or two—this brings out its wonderful nutty flavor and keeps the grains distinct and silky.
Step 4: Simmer the Tomato Orzo
Pour in the diced tomatoes (with juices), chicken broth, salt, pepper, and red pepper flakes if using. Give everything a good stir, raise the heat to bring it to a boil, then reduce to a lively simmer. Leave uncovered and cook for around 10–12 minutes, stirring occasionally, until the orzo is tender and much of the liquid has been absorbed. The orzo will plump up, becoming gorgeously saucy without turning mushy.
Step 5: Finish and Serve Rosemary Chicken Meatballs Tomato Orzo
Turn off the heat and stir in your chopped fresh herbs, tasting and adjusting the seasoning if needed. Nestle the warm rosemary chicken meatballs right on top of the bed of tomato orzo, making sure they get a little saucy. Shower with grated Parmesan and more herbs for that perfect finishing touch. Dinner is served!
How to Serve Rosemary Chicken Meatballs Tomato Orzo
Garnishes
Garnishing is where you can add your own flair! Sprinkle a heap of freshly grated Parmesan over each plate, along with a handful of torn basil or parsley for color and brightness. If you crave a little zing, a squeeze of lemon or a gentle drizzle of olive oil works beautifully, too.
Side Dishes
Rosemary Chicken Meatballs Tomato Orzo is a superstar all by itself, but it plays well with others. Try serving it alongside a crisp green salad tossed with lemon vinaigrette, roasted green beans, or a hunk of warm, crusty bread for mopping up the tomato sauce. It’s a feast, no matter what you choose!
Creative Ways to Present
Lean into the Mediterranean inspiration by serving the dish family-style in a large, rustic bowl, letting everyone help themselves. For an elegant touch, portion each serving into wide, shallow bowls and top with an artful swirl of olive oil and plenty of fresh herbs. Or, pack leftovers in glass containers for a chic, envy-worthy lunch.
Make Ahead and Storage
Storing Leftovers
If you find yourself with extra Rosemary Chicken Meatballs Tomato Orzo (lucky you!), let the dish cool and transfer to airtight containers. It will keep in the fridge for up to four days, staying surprisingly fresh and flavorful for fuss-free lunches or quick dinners.
Freezing
Both the meatballs and the orzo freeze beautifully—just store them separately for best texture. Place cooled meatballs and tomato orzo in freezer-safe containers or zip-top bags and freeze for up to two months. Thaw overnight in the fridge whenever you need a comforting meal in minutes.
Reheating
To reheat, simply warm Rosemary Chicken Meatballs Tomato Orzo in a covered skillet over medium-low, adding a splash of chicken broth or water if the orzo looks a bit thick. Microwave reheating works, too—just stir every minute or so for even heating. Top with fresh herbs and extra cheese before serving to revive all those vibrant flavors.
FAQs
Can I substitute turkey for the chicken in the meatballs?
Absolutely! Ground turkey is a great stand-in for ground chicken in Rosemary Chicken Meatballs Tomato Orzo. The flavor will be slightly different but still wonderfully tender and delicious.
Is it possible to make this dish gluten-free?
Yes, just use your favorite gluten-free breadcrumbs and swap in gluten-free orzo. The rest of the ingredients are naturally gluten-free, so nobody has to miss out.
What can I use instead of rosemary?
Fresh thyme is a fantastic substitute if rosemary isn’t your thing—try the same amount, or a mix of parsley and basil for a lighter, herbaceous twist.
Can I add vegetables to the tomato orzo?
Of course! Stir in a couple handfuls of baby spinach or chopped kale during the last couple of minutes of cooking the orzo. They’ll wilt beautifully, add color, and bump up the nutrition.
How can I prevent the orzo from sticking to the pan?
Stir the orzo frequently as it simmers, and keep an eye on the liquid level. If it starts to stick, add a splash more broth or water and lower the heat a notch. A good nonstick or enameled skillet helps, too!
Final Thoughts
If you’re on the hunt for a cozy, craveable dinner, you can’t go wrong with Rosemary Chicken Meatballs Tomato Orzo. Every bite is bright, herby, and deeply satisfying—it’s the kind of meal you’ll crave again and again. Give it a try and let it become a staple in your kitchen, too!
Print
Rosemary Chicken Meatballs Tomato Orzo Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking, Stovetop
- Cuisine: Mediterranean-Inspired
- Diet: Non-Vegetarian
Description
Savor the flavors of the Mediterranean with these succulent rosemary chicken meatballs served atop a bed of tomato-infused orzo pasta. A wholesome and satisfying meal that’s perfect for a cozy dinner.
Ingredients
For the Meatballs:
- 1 lb ground chicken
- 1/3 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 large egg
- 1 clove garlic (minced)
- 1 tsp fresh rosemary (minced)
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tbsp olive oil
For the Orzo:
- 1 tbsp olive oil
- 1/2 cup diced onion
- 2 cloves garlic (minced)
- 1 cup uncooked orzo pasta
- 1 can (14.5 oz) diced tomatoes with juice
- 2 cups chicken broth
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp crushed red pepper flakes (optional)
- 2 tbsp chopped fresh parsley or basil
- grated Parmesan for garnish
Instructions
- Preheat the oven to 400°F and line a baking sheet with parchment paper.
- Prepare the Orzo:
- Finish and Serve:
In a bowl, mix ground chicken, breadcrumbs, Parmesan, egg, garlic, rosemary, salt, and pepper until just combined. Form into 1 1/2-inch meatballs (about 16) and place on the baking sheet. Drizzle or brush with olive oil. Bake for 18–20 minutes or until golden and cooked through (internal temp 165°F).
While the meatballs bake, heat olive oil in a deep skillet over medium heat. Sauté onion for 2–3 minutes until soft, then add garlic and orzo and cook for 1–2 minutes until lightly toasted. Stir in diced tomatoes, chicken broth, salt, pepper, and red pepper flakes. Bring to a boil, then reduce heat and simmer uncovered for 10–12 minutes, stirring occasionally, until orzo is tender and the liquid is mostly absorbed.
Stir in herbs and adjust seasoning. Top the tomato orzo with warm rosemary chicken meatballs and garnish with grated Parmesan before serving.
Notes
- You can use turkey instead of chicken, and substitute rosemary with thyme for a different flavor.
- Add spinach or kale during the last few minutes of cooking the orzo for a boost of greens.
Nutrition
- Serving Size: 1 plate
- Calories: 480
- Sugar: 5g
- Sodium: 720mg
- Fat: 19g
- Saturated Fat: 6g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 34g
- Cholesterol: 120mg
