Description

A comforting and flavorful dish featuring juicy baked chicken meatballs infused with rosemary, served over creamy tomato orzo with spinach and parmesan. This recipe is easy to make, customizable, and perfect for weeknight dinners or special occasions.

Ingredients

Scale

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

Instructions

Preheat your oven to 450°F (230°C).
Soak the diced bread in warm water for about 5 minutes.
Sauté the finely chopped shallots and minced garlic in butter over medium heat until soft, about 3-4 minutes.
In a large mixing bowl, combine the soaked bread, ground chicken thigh, sautéed shallots and garlic, parmesan cheese, sun-dried tomatoes, fresh rosemary, red pepper flakes, and a pinch of salt.
Mix everything together gently until just combined; be careful not to overwork the meat.
Form the mixture into approximately 16 meatballs, ensuring they are packed tightly for uniform cooking.
Place them on a parchment-lined baking sheet and drizzle a little olive oil over the top.
Bake in the preheated oven for 25-30 minutes, or until the meatballs are golden brown and cooked through, with an internal temperature of 165°F (74°C).
While the meatballs are baking, prepare the creamy tomato orzo. In a skillet, melt some butter and sauté additional shallots in the infused oil from the sun-dried tomatoes.
Add the tomato paste and red pepper flakes, stirring for 1-2 minutes until aromatic.
Pour in the white wine and simmer for about 2 minutes to reduce.
Then, add the orzo and chicken stock. Cook while stirring regularly for about 8 minutes, or until the orzo is al dente.
Stir in the heavy cream and spinach, mixing until the cream is fully incorporated and the spinach wilts.
Adjust seasoning as needed.
Plate your golden baked meatballs over the creamy tomato orzo and garnish with crispy rosemary leaves, an extra sprinkle of parmesan, and fresh parsley for a burst of color.

Notes

For a gluten-free version, use gluten-free bread.
For a dairy-free option, substitute coconut cream for heavy cream and use dairy-free cheese.
Serve with crusty bread or a fresh green salad for a complete meal.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Dinner
Method: Baking and Stovetop
Cuisine: Italian-American

Nutrition

Serving Size: 1 serving
Calories: 450 kcal
Sugar: 2 g
Sodium: 800 mg
Fat: 25 g
Saturated Fat: 10 g
Unsaturated Fat: 10 g
Trans Fat: 0 g
Carbohydrates: 30 g
Fiber: 3 g
Protein: 25 g
Cholesterol: 100 mg

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