Tuscan Chicken Meatballs with Creamy Tomato Orzo

Tuscan Chicken Meatballs:

• 1 lb ground chicken  

• 1/3 cup sun-dried tomatoes, chopped  

• 2/3 cup fresh basil leaves, chopped  

• 1 tsp salt  

• 1/2 tsp black pepper  

• 1 tsp garlic powder  

• 1 tsp Italian seasoning  

• 1 tsp dried oregano  

  
  

Tomato Orzo:

• 2 tbsp olive oil (use the oil from the sun-dried tomatoes)  

• 1/2 large yellow onion, chopped  

• 3-4 garlic cloves, minced  

• 1 tsp salt  

• 1 tsp dried oregano  

• 1 tsp Italian seasoning  

• 1 tsp red pepper flakes (optional, or adjust to taste)  

• 3 tbsp tomato paste  

• 1 cup dry orzo or basmati rice  

• 1 cup chicken broth or bone broth  

• 1-2 cups water (use 1.5 cups if needed)  

• 1/2 cup canned full-fat coconut milk (don’t use light)  

• Extra basil and parmesan for serving  

Instructions:

1. Mix all meatball ingredients in a bowl until well combined. Line a baking sheet with parchment paper and preheat the oven to 400°F. Form 12-15 evenly sized meatballs and arrange them on the prepared sheet.

2. While the oven preheats, heat the sun-dried tomato oil in a deep sauté pan over medium heat. Add the onion and cook for about 5 minutes until translucent. Stir in the garlic, salt, oregano, Italian seasoning, and red pepper flakes (if using) and cook for another 2-3 minutes until fragrant. Add the tomato paste and cook for 2-3 minutes, stirring constantly. Then add the dry orzo or rice, stirring to coat.

3. Pour in the broth, water, and coconut milk. Add enough liquid to fully cover the rice. Stir, cover the pan, and reduce heat to medium-low. Cook for 14-20 minutes, stirring occasionally to prevent sticking.

4. While the rice is cooking, place the meatballs in the oven and bake for 14 minutes. Once the rice is done cooking, arrange the meatballs on top. Garnish with chopped basil and freshly grated parmesan. 

5. Serve immediately, and store leftovers in the fridge for an easy lunch the next day!