One Pan Rosemary Chicken Meatballs with Creamy Tomato Orzo

If you are looking for a creamy, cozy fall dinner, look no further. These Rosemary Chicken Meatballs with Creamy Tomato Orzo are seriously to die for and it’s made all in one pan to keep the dishes minimal, which I know we all want. I used this 3.5 qt Staub Braiser for this recipe, but you can use whatever works for you.

How It’s Made

In a large mixing bowl, combine the egg, panko bread crumbs, parmesan cheese, garlic, rosemary, salt and pepper. Add the ground chicken to fully combine.

Form the mixture into golf ball sized meatballs (about 2 tablespoons). I use my hands and coat them in olive oil to prevent sticking. 

Heat enough olive oil to fully coat the bottom of a large, deep skillet with a lid over medium heat. Add the meatballs to the pan and cook for 3-4 min, then flip and cook for another 2-3 min or until just cooked through. Remove from the pan and set aside on a large plate or bowl. 

In the same pan, add the shallot and stir, scraping the bottom of the pan to lift any fond, 1-2 minutes. Add the tomato paste and stir to combine with the shallots. Add the orzo and stir to combine.

Add the chicken broth and bring to a boil over medium high heat, stirring constantly. Once just boiling, cover, reduce heat to low, and let it simmer for 8 minutes, stirring 1-2 times to prevent any sticking to the bottom of the pan.

Stir in the half and half until combined and add the meatballs back on top. Cover and continue to cook over low heat for 3 minutes or until most of the liquid has absorbed and the meatballs are heated through.

Top with more Parmesan cheese and fresh parsley and salt to taste. Enjoy!

Photography by Angelica Oles.