Kayla Howey’s Baked Rosemary Chicken Meatballs with Tomato Orzo has been sitting on my recipe bucket list begging to be made for years. Moist, tender meatballs baked until golden, nestled into a creamy tomato orzo packed with spinach and parm. What’s not to love?!
The meatballs stay moist and tender thanks to the panade (bread moistened with water) and are loaded with shallots, garlic, parmesan, sun-dried tomatoes, fresh parsley, rosemary, and just enough red pepper flakes to give them a little kick.
The orzo cooks in a base of tomato paste, white wine, aromatics, and chicken stock, then gets finished with a swirl of heavy cream, a handful of spinach, and plenty of grated parm.
To serve, it’s topped with even more parmesan (the limit does not exist), parsley, and crispy rosemary leaves.
It’s peak comfort food – easy enough for a weeknight meal but impressive enough for company.
Rating: 5/5
How Easy Is That: Easy
Store-Bought Is Fine: heavy cream
Pricey Ingredients: —
Hard-to-find: —
Recipe on The Original Dish.
