Description
Delicious and easy to make chicken meatballs served over orzo pasta cooked in a flavorful broth with tomatoes.
Ingredients
Scale
- 1 lb ground chicken
- 2 tbsp fresh rosemary, chopped
- 3 garlic cloves, minced
- 1/2 cup grated Parmesan cheese
- 1 cup orzo pasta
- 1 can (14 oz) diced tomatoes
- 2 cups low-sodium chicken broth
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C) and lightly spray a baking sheet with nonstick cooking spray.
- In a bowl, combine ground chicken, minced garlic, chopped rosemary, Parmesan cheese, salt, pepper, and one egg until well mixed.
- Shape the mixture into golf ball-sized meatballs and place them on the prepared baking sheet.
- Bake for 20 minutes or until golden brown and fully cooked.
- While the meatballs bake, bring the chicken broth to a boil in a pot.
- Add orzo pasta and cook according to package instructions until al dente.
- Drain excess liquid from the orzo, then stir in diced tomatoes along with any additional seasonings.
- Serve the meatballs over the tomato orzo and enjoy!
Notes
- For added flavor, consider using garlic powder or Italian seasoning in the meatball mixture.
- This dish can be made ahead of time and reheated for quick meals.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 550mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 90mg