Ingredients
Scale
- 1 lb (450g) ground chicken (or poultry of choice)
- 1/4 cup breadcrumbs
- 1 large egg
- 2 cloves garlic, minced
- 1 tbsp fresh rosemary, chopped
- Salt and pepper to taste
- 1 cup dried orzo pasta
- 1 can (14 oz) crushed tomatoes
- 2 tbsp olive oil
- 1 small onion, finely chopped
- Fresh basil or parsley for garnish
Instructions
- Preheat oven to 400°F (200°C).
- In a large mixing bowl, combine ground chicken, breadcrumbs, egg, minced garlic, chopped rosemary, salt, and pepper.
- Mix thoroughly until well incorporated and shape into small meatballs (1 to 1.5 inches in diameter).
- Place meatballs on a parchment-lined baking sheet and bake for 20-25 minutes until golden and cooked through.
- While meatballs are baking, heat olive oil in a large skillet over medium heat and sauté chopped onion until translucent.
- Add crushed tomatoes, season with salt and pepper, and simmer for about 10 minutes.
- Cook orzo pasta in salted boiling water until al dente, then drain and set aside.
- Once meatballs are done, add them to the skillet with tomato sauce and toss to coat.
- Mix in the cooked orzo for even distribution.
- Serve hot, garnished with fresh basil or parsley.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- For longer storage, freeze leftovers for up to 2 months in a freezer-safe container.
- This dish pairs well with a simple green salad or steamed vegetables.
- For a cheesier version, sprinkle grated Parmesan cheese on top before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking, Sautéing
- Cuisine: Italian
- Diet: Gluten-Free (with substitutions)
Nutrition
- Serving Size: 1 serving
- Calories: 450 Kcal
- Sugar: 4g
- Sodium: 600mg
- Fat: 16g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 90mg