Ingredients
Scale
- 1 lb ground chicken or turkey
- 1 cup orzo pasta
- 1 can (14 oz) crushed tomatoes
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 teaspoon dried rosemary or 2 teaspoons fresh rosemary, chopped
- 1 teaspoon dried oregano
- Salt and freshly ground black pepper, to taste
- 1/4 cup grated Parmesan cheese
- Fresh basil or parsley, for garnish
Instructions
- Preheat your oven to 375°F (190°C). Combine ground chicken, half of the rosemary, Parmesan, salt, pepper, and 1 tablespoon olive oil. Form into meatballs and place on a parchment-lined baking sheet.
- Bake the meatballs for 20-25 minutes until cooked through and golden. Set aside.
- In an ovenproof skillet, heat 1 tablespoon olive oil over medium heat. Sauté onion and garlic until fragrant and translucent. Add crushed tomatoes, remaining rosemary, oregano, salt, and pepper. Simmer for 5 minutes.
- Add orzo to the sauce, stir to coat. Pour in 2 cups water or broth, bring to a boil, then lower heat, cover, and simmer for 10 minutes until orzo is tender.
- Arrange the baked meatballs on top of the orzo in the skillet. Bake uncovered for 5-7 minutes to meld flavors. Garnish with basil or parsley before serving.
Notes
- Use fresh rosemary for a more vibrant flavor.
- Don’t overmix the chicken for tender meatballs.
- Ensure the orzo cooks in enough liquid to prevent dryness.
- Adjust seasoning and add chili flakes for spice if desired.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking, Sautéing, Simmering
- Cuisine: Italian-American
- Diet: Nut-Free
Nutrition
- Serving Size: 1 plate
- Calories: 520 Kcal
- Sugar: 7g
- Sodium: 850mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 4g
- Protein: 42g
- Cholesterol: 125mg