If you’re looking for a delicious and healthy meal that’s easy to prepare, these Baked Rosemary Chicken Meatballs with Tomato Orzo are a perfect choice. This dish combines the aromatic flavours of rosemary-infused chicken meatballs with the rich taste of tomato orzo, making it a family favourite that everyone will love.
Ingredients:
- 500g chicken mince
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 egg
- 2 cloves garlic, minced
- 1 tbsp fresh rosemary, chopped
- Salt and pepper to taste
- 2 tbsp olive oil
- 1 cup orzo pasta
- 1 can (400g) diced tomatoes
- 1/2 cup chicken stock
- 1/4 cup grated mozzarella cheese
- Fresh basil leaves for garnish
Instructions:
- Preheat the Oven: Preheat your oven to 200°C (390°F).
- Prepare the Meatballs: In a large bowl, combine the chicken mince, breadcrumbs, Parmesan cheese, egg, minced garlic, chopped rosemary, salt, and pepper. Mix well until all ingredients are thoroughly combined. Form the mixture into small meatballs, about the size of a golf ball.
- Bake the Meatballs: Place the meatballs on a baking tray lined with baking paper. Drizzle with 1 tablespoon of olive oil. Bake in the preheated oven for 20-25 minutes or until golden brown and cooked through.
- Cook the Orzo: While the meatballs are baking, heat the remaining olive oil in a large pan over medium heat. Add the orzo pasta and cook, stirring frequently, until lightly toasted, about 2 minutes. Add the diced tomatoes and chicken stock, bringing the mixture to a boil. Reduce heat and simmer, stirring occasionally, until the orzo is tender and has absorbed most of the liquid, about 10 minutes.
- Combine and Serve: Once the meatballs are done, add them to the pan with the tomato orzo. Sprinkle with grated mozzarella cheese and cover until the cheese melts. Garnish with fresh basil leaves before serving.
Enjoy this hearty and flavourful dish as a comforting dinner that’s sure to impress!
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