Baked Rosemary Chicken Meatballs: 1 Juicy Recipe

Name: Baked Rosemary Chicken Meatballs: 1 Juicy Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Italian-American
Ingredients: 1 pound Ground Chicken Thigh; 1 cup Diced Bread; 1 cup Shallots, finely chopped; 2 cloves Garlic, minced; 1/2 cup Sun-Dried Tomatoes; 1/4 cup Parmesan Cheese; 2 tablespoons Fresh Rosemary, chopped; 1/4 teaspoon Red Pepper Flakes; 2 tablespoons Olive Oil; 1 cup Heavy Cream; 2 cups Spinach; 2 tablespoons Tomato Paste; 1/2 cup White Wine; 2 cups Chicken Stock; 1 cup Orzo Pasta; Salt to taste

by Fatima Garcia

•

3 de September de 2025

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Baked rosemary chicken meatballs have become my go-to for a weeknight meal that feels special without the fuss. I remember the first time I tried making them, I was worried they’d turn out dry, but the combination of ground chicken thigh and fresh rosemary created the most incredibly juicy and aromatic meatballs. The smell alone, a mix of savory chicken and fragrant rosemary, fills my kitchen and makes my family gather eagerly. If you’ve ever wondered how to make baked rosemary chicken meatballs that are tender and bursting with flavor, you’re in the right place. Let’s get cooking!

Why You’ll Love This Baked Rosemary Chicken Meatballs

You’re going to adore these baked chicken meatballs with rosemary for so many reasons! They’re incredibly flavorful, with that perfect savory chicken and fragrant rosemary combination that just sings. Plus, they’re a lifesaver on busy nights because they come together so quickly. You’ll find they’re surprisingly healthy, especially since we’re using lean ground chicken. They’re also super budget-friendly, making them a fantastic option for feeding a crowd without breaking the bank. These easy baked chicken meatballs rosemary are a huge hit with kids and adults alike, making them perfect for any family dinner. Honestly, the prep is so simple, and the results are consistently delicious!

Ingredients for Rosemary Chicken Meatball Recipe Baked

Gathering these simple ingredients is the first step to creating delicious chicken meatballs baked with fresh rosemary. You’ll need 1 pound ground chicken thigh for the best juicy texture; chicken breast can work but might be drier. We’ll use 1 cup diced bread, soaked to help bind the meatballs. For that aromatic punch, grab 2 tablespoons fresh rosemary, chopped, and 2 cloves garlic, minced. You’ll also need 1 cup shallots, finely chopped, and 1/4 cup parmesan cheese for savory depth. Don’t forget 1/2 cup sun-dried tomatoes for a sweet and tangy bite, along with 1/4 teaspoon red pepper flakes for a hint of heat. Finally, have 2 tablespoons olive oil ready for cooking.

How to Make Baked Rosemary Chicken Meatballs

Let’s get these delicious rosemary chicken meatballs oven baked! It’s a straightforward process that yields incredibly tender and flavorful results.

Step 1: Crank your oven up to 450°F (230°C). Line a baking sheet with parchment paper for easy cleanup – trust me, this makes a world of difference!
Step 2: Give your diced bread a little spa treatment by soaking it in warm water for about 5 minutes until it’s nice and soft. This is key for binding our meatballs.
Step 3: While the bread soaks, sauté the finely chopped shallots and minced garlic in a bit of butter over medium heat. Cook until they’re soft and fragrant, usually about 3-4 minutes. The aroma is already starting to build!
Step 4: In a large mixing bowl, combine the soaked bread (give it a gentle squeeze to remove excess water), ground chicken thigh, the sautéed shallots and garlic, parmesan cheese, chopped sun-dried tomatoes, fresh chopped rosemary, red pepper flakes, and a good pinch of salt.
Step 5: Now, gently mix everything together with your hands until it’s just combined. I find it’s best to be gentle here; overworking the meat can make the meatballs tough.
Step 6: Form the mixture into about 16 meatballs. Packing them fairly tightly helps them cook evenly.
Step 7: Place your formed meatballs on the prepared baking sheet. Drizzle a little olive oil over the tops for that perfect golden finish.
Step 8: Bake in the hot oven for 25-30 minutes. You’re looking for them to be beautifully golden brown and cooked through. To be sure, check that their internal temperature reaches 165°F (74°C). These rosemary chicken meatballs oven baked will smell amazing as they cook!
Step 9: While those beauties are in the oven, let’s whip up the creamy tomato orzo. Melt some butter in a skillet and sauté some extra shallots in the infused oil from the sun-dried tomatoes.
Step 10: Stir in the tomato paste and red pepper flakes, cooking for 1-2 minutes until everything is wonderfully aromatic.
Step 11: Pour in the white wine and let it simmer and reduce for about 2 minutes.
Step 12: Add the orzo and chicken stock to the skillet. Cook, stirring regularly, for about 8 minutes, or until the orzo is tender and has absorbed most of the liquid.
Step 13: Stir in the heavy cream and fresh spinach. Keep mixing until the cream is fully incorporated and the spinach has wilted down.
Step 14: Taste and adjust the seasoning as needed.
Step 15: Time to plate! Spoon your golden rosemary chicken meatballs oven baked over the creamy tomato orzo. Garnish with crispy rosemary leaves, a little extra parmesan, and some fresh parsley for a pop of color. Enjoy your masterpiece!

Pro Tips for the Best Baked Rosemary Chicken Meatballs

Want to elevate your easy baked chicken meatballs rosemary? Here are a few tricks I’ve picked up that guarantee delicious results every time:

Don’t overmix the meatball mixture. Gently combining the ingredients prevents tough meatballs, ensuring a tender bite.
Use chicken thighs! The higher fat content makes these homemade rosemary baked chicken meatballs incredibly moist and flavorful compared to chicken breast.
Ensure your oven is fully preheated. A hot oven is crucial for getting that perfect golden-brown crust on your baked chicken meatballs with rosemary.
Let the meatballs rest for a few minutes after baking before serving. This allows the juices to redistribute, keeping them extra succulent.

What’s the secret to perfect baked rosemary chicken meatballs?

The secret to perfectly tender and flavorful simple baked chicken meatballs rosemary lies in using ground chicken thighs and not overmixing the ingredients. A gentle hand ensures a light texture, while the fat in the thighs keeps them incredibly juicy.

Can I make rosemary chicken meatballs oven baked ahead of time?

Yes, you absolutely can! You can form the meatballs and store them, covered, in the refrigerator for up to 24 hours before baking. Just add a few extra minutes to the baking time to ensure they cook through.

How do I avoid common mistakes with rosemary baked chicken meatball recipe?

Avoid overworking the meat mixture; this is the most common mistake that leads to tough meatballs. Also, ensure your oven is fully preheated to the correct temperature for that perfect sear. Finally, don’t skip the soaking step for the breadcrumbs, as this is key for moisture.

Best Ways to Serve Baked Rosemary Chicken Meatballs

These versatile baked rosemary chicken meatballs are fantastic served over creamy tomato orzo, as outlined in the recipe, but they shine in so many other ways too! For a comforting weeknight meal, try them alongside a fluffy bed of mashed potatoes or a simple side of garlic butter pasta. They also make a wonderful addition to a hearty green salad, offering a satisfying protein boost. If you’re planning a family gathering, these rosemary chicken meatballs for dinner baked pair beautifully with roasted vegetables like asparagus or broccoli and a crusty baguette for soaking up any delicious sauce.

Nutrition Facts for Baked Rosemary Chicken Meatballs

Here’s a look at the nutritional breakdown per serving for these delightful baked rosemary chicken meatballs. These figures are approximate and can vary based on specific ingredients and portion sizes.

Calories: 450 kcal
Fat: 25 g
Saturated Fat: 10 g
Protein: 25 g
Carbohydrates: 30 g
Fiber: 3 g
Sugar: 2 g
Sodium: 800 mg

Nutritional values are estimates and may vary based on specific ingredients used.

Baked Rosemary Chicken Meatballs: 1 Juicy Recipe - Baked Rosemary Chicken Meatballs - additional detail

How to Store and Reheat Rosemary Chicken Meatballs Oven Baked

Properly storing your delicious homemade rosemary baked chicken meatballs ensures you can enjoy them later. Once the meatballs and orzo have cooled completely, transfer any leftovers to an airtight container. They’ll stay fresh in the refrigerator for about 3 to 4 days. If you’ve made a big batch and want to save some for even longer, these baked meatballs freeze beautifully! Wrap them tightly in plastic wrap, then in foil, and store them in the freezer for up to 3 months.

To reheat, you have a few options. For refrigerated leftovers, you can warm them gently in a skillet over low heat, in a toaster oven at 350°F (175°C) for about 10-15 minutes, or even in the microwave. If reheating from frozen, it’s best to thaw them in the refrigerator overnight first. Then, follow the same reheating methods as for refrigerated leftovers, potentially adding a few extra minutes to ensure they’re heated through.

Frequently Asked Questions About Baked Rosemary Chicken Meatballs

What are baked rosemary chicken meatballs?

Baked rosemary chicken meatballs are savory, tender meatballs made primarily from ground chicken, seasoned generously with fresh rosemary, and baked in the oven until golden brown. They offer a delicious, herb-infused flavor that’s a bit lighter than traditional beef meatballs, making them a popular choice for a flavorful and satisfying meal.

Why bake chicken meatballs with rosemary?

You bake chicken meatballs with rosemary because baking provides a more even cooking method, resulting in consistently tender and juicy meatballs without the greasiness that can sometimes come from pan-frying. The rosemary infuses a wonderful aroma and herbaceous flavor throughout the chicken as they cook, creating a more aromatic and delicious final dish compared to just plain chicken meatballs.

Can I use dried rosemary instead of fresh?

Yes, you can substitute dried rosemary for fresh, but you’ll need to adjust the amount. Use about 1 teaspoon of dried rosemary for every tablespoon of fresh rosemary called for. Keep in mind that dried herbs have a more concentrated flavor, so start with a little less and add more to taste to ensure the rosemary flavor isn’t overpowering.

What are the best sides for rosemary chicken meatballs?

These baked rosemary chicken meatballs are incredibly versatile! They pair wonderfully with creamy tomato orzo, as suggested in the recipe, or you can serve them over pasta, polenta, or even mashed potatoes. Roasted vegetables like asparagus, broccoli, or Brussels sprouts also make excellent sides, offering a nice contrast in texture and flavor.

Variations of Baked Rosemary Chicken Meatballs You Can Try

Looking to switch things up or cater to specific dietary needs? These baked rosemary chicken meatballs are wonderfully adaptable! For those seeking a gluten-free option, simply swap out the diced bread for an equal amount of gluten-free breadcrumbs or even almond flour for fantastic gluten-free baked rosemary chicken meatballs. If you’re aiming for a lower-carb meal, you can replace the breadcrumbs with riced cauliflower or almond flour to create delicious low-carb rosemary chicken meatballs baked. You could also experiment with different herbs like thyme or sage alongside the rosemary, or add a touch of lemon zest for a brighter flavor profile. Another fun variation is to bake them as a “meatball bake” with a marinara sauce and topping of mozzarella cheese.

About the Author

Fatima Garcia