Let Me Tell You About These Meatballs (and That Orzo)

Okay, so you know those days when you open the fridge and just sort of… stare? That was me last Sunday. All I had was ground chicken, some droopy rosemary, and a box of orzo staring back at me like, “Are we going to do something, or what?” Long story short, this recipe for Baked Rosemary Chicken Meatballs with Tomato Orzo was born out of desperation and it actually turned out to be a total winner.

I even managed not to burn anything (this time), and my oldest said it was better than her school lunch, which, to be fair, is not a high bar but still. Anyway, if you’re looking for something cozy but also a bit different from the usual spaghetti-and-meatballs, let’s get into it!

Why You’ll Want to Make This Over and Over

I make this when I want something that tastes like I put in actual effort—without, you know, actually doing much. My family goes wild for the combo of herby meatballs and that kinda-saucy, kinda-creamy tomato orzo (and honestly, anything baked in one dish is a win when you hate doing dishes as much as I do).

Plus, if you’re not a fan of beef or pork or just happen to have a random pack of ground chicken in the freezer, this is the perfect excuse to use it up. Oh, and the rosemary? I used to find it a little fussy, but it makes your whole kitchen smell like you’re living in a fancy woodland cottage, so I’m sold.

Here’s What You’ll Need (But Feel Free to Improvise)

500g ground chicken (I sometimes use turkey if that’s what’s on sale. Works just fine!)
2-3 sprigs fresh rosemary, finely chopped (Dried works in a pinch, maybe a teaspoon, but fresh is really something else here)
1 small onion, grated (If you can’t be bothered, just chop it very small. My grandmother would say use a yellow onion but I’ve used red and survived.)
2 garlic cloves, minced (Or a good squeeze of that jarred stuff, I won’t tell)
1 egg
1/2 cup breadcrumbs (Panko is extra nice, but regular or even crushed crackers work. Once I used leftover stuffing mix. Oddly delicious.)
1/4 cup grated Parmesan (Or pecorino or honestly, skip it if you need to)
Salt and pepper
1 1/2 cups orzo (Barilla is my go-to, but any brand will do. Couscous in a pinch, though it’s not quite the same.)
1 can (400g) chopped tomatoes (Passata works, too, but then the sauce will be smoother)
2 cups chicken broth (Bouillon cubes and water, totally fine. Not a big broth snob here.)
1/2 teaspoon chili flakes (Optional. My kids say it’s “spicy” but I like a little kick.)
Olive oil (Just a drizzle. And if you forget, it’s not the end of the world.)

How I Actually Make It (With a Few Tangents)

Preheat your oven to 200°C (about 400°F). Grab a biggish baking dish—like, one that’ll fit everything without stuff bubbling over. I sometimes use my lasagna pan, but anything around 9×13 inches is fine.
Mix up the meatballs. In a big bowl, toss in your ground chicken, rosemary, onion, garlic, egg, breadcrumbs, Parmesan, a good pinch of salt and pepper. Use your hands—yeah, it’s a little gross, but it’s the only way. If you’re feeling squeamish, a fork works too (but honestly, hands are best). Don’t overmix or they’ll get dense.
Shape the meatballs. I usually make them about the size of ping-pong balls. You’ll get maybe 18, give or take, depending how generous you are. If the mix is sticky, just wet your hands a bit.
Brown (optional, but better). Some days I just throw ’em straight in, but if you’ve got time, brown the meatballs in a skillet with a bit of olive oil for a few minutes on each side. Adds flavour, but not essential. If you’re skipping, just go to the next step.
Assemble in the dish. Pour your dry orzo into the bottom of the baking dish, then scatter over the can of chopped tomatoes (don’t drain), chili flakes if you like, and chicken broth. Give it a gentle swirl. Nestle the meatballs right on top. Drizzle with a bit of olive oil.
Bake. Pop the whole thing in the oven for about 25 minutes. At this point, I usually peek and stir the orzo around the meatballs so the edges don’t get dry (it can look a bit odd and soupy at this stage—don’t panic). If the liquid’s mostly absorbed and the meatballs are browning, it’s done! If not, bake another 5-10 minutes. Sometimes I throw a piece of foil on top if it’s getting too brown.
Finish it off. Let it rest for a few minutes out of the oven. It thickens up as it cools and, honestly, tastes even better after it sits a bit. Sprinkle with more Parmesan if you’re into that, and maybe a bit more rosemary if you want to be fancy.

Random Notes (a.k.a. What I Learned the Hard Way)

Don’t skip letting it rest, even if you’re starving; the orzo soaks up the sauce and gets lovely.
If your meatballs look a bit wonky—don’t stress, they’ll taste great. Roundness is optional.
I forgot to chop the rosemary finely once and got a mouthful of twig. Don’t do that.
Sometimes the edges of the orzo crisp up, which I think is the best part (but my daughter disagrees—more for me!)

Variations I’ve Actually Tried (And One I Won’t Again)

With Mozzarella: I’ve poked a cube of mozzarella into the center of each meatball. Cheesy surprise, highly recommend.
With Spinach: Wilted some spinach into the tomato orzo before baking. Looks impressive, tastes good, but not everyone here’s a fan of green stuff.
With Beef: Once swapped chicken for beef. Honestly, it was… fine? But lost that lightness I like. Wouldn’t do it again, but you might like it.

Do You Really Need Fancy Equipment?

All you truly need is a big bowl, a baking dish, and maybe a skillet if you’re browning the meatballs. No fancy meatball scoops here. I use my hands (and if you don’t have a grater for the onion, just chop it as small as you can—promise it’ll be okay).

That said, if you’ve never tried a box grater like this one, it’s life-changing for onion-grating. Or, I dunno, try a microplane if you’re feeling posh. If not, knife’s fine.

Baked Rosemary Chicken Meatballs with Tomato Orzo

How to Store Leftovers (If You Even Get That Far)

Just pop whatever’s left into a container and stick in the fridge. It’ll last 2-3 days, probably, though honestly, in my house it never lasts more than a day! You can reheat it in the microwave—add a splash of water if the orzo’s looking dry. I actually think it tastes better the next day, but maybe that’s just me. (Don’t bother freezing, the orzo gets sad and mushy, trust me.)

What To Serve With It (Or, How I Make It a Meal)

This is pretty much a meal on its own, but I like to do a big green salad on the side (with way too much parmesan, if I’m honest). Sometimes I’ll serve it with crusty bread, mostly so I have an excuse to mop up all that saucy orzo.

If you’re feeling extra, a quick garlicky yogurt sauce is delish—just stir garlic, lemon, and a pinch of salt into some Greek yogurt. My youngest calls it “meatball dip.”

Things I’ve Messed Up (So You Don’t Have To)

Don’t rush the meatball mixing—if you just dump and run, some end up all rosemary and others are bland. Actually, I find it works better if you squish everything together for a minute or two.
I once tried to use less liquid in the orzo because I thought it looked soupy. Ended up with crunchy pasta. Not recommended.
Let it sit after baking! I know, I said it already, but you’ll thank yourself.

Answering Some Questions I’ve Actually Gotten

Can you make this ahead? Yup. You can form the meatballs and even assemble the whole thing a few hours in advance. Just toss it in the oven when you’re ready. Actually, I think the flavours get even better if it sits a bit.
Is there a gluten-free way? For sure—use gluten-free breadcrumbs (or even oats, kinda weird but works) and gluten-free orzo like this one. Texture’s a bit different but still tasty.
Can I use other herbs? Sure! Thyme or sage are nice, but rosemary’s my fave for this. Once I used dried Italian seasoning—wasn’t too bad actually.
How do I know the meatballs are cooked? They should be browned on top and firm to the touch. Or just cut one open to check—no shame in that! (I always do.)
Will my picky eater like this? No guarantees, but mine will eat anything if there’s cheese involved. Maybe get them to help roll the meatballs?

And, hey, if you ever have a question I haven’t covered, just ping me—unless I’m wrangling the dog, I’ll get back to you. Cooking’s all about winging it, anyway.