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Baked Rosemary Chicken Meatballs with Tomato Orzo
Ingredients
  • subheading: SCALE 1x2x3x:
  • subheading: Baked Rosemary Chicken Meatballs:
  • 2 oz fresh italian bread, diced
  • ½ cup warm water
  • 2 tbsp butter
  • 1 shallot, minced
  • 4 garlic cloves, minced
  • 1 tsp granulated garlic
  • ¼ tsp red pepper flakes
  • 1 ½ lbs ground chicken thigh
  • ¼ cup grated parmesan cheese
  • ½ cup chopped sun-dried tomatoes (in olive oil)
  • 2 tbsp chopped fresh parsley
  • 2 tsp chopped fresh rosemary
  • ¼ tsp kosher salt
  • subheading: Tomato Orzo:
  • 1 tbsp butter
  • 1 tbsp sun-dried tomato olive oil (from the jar)
  • 1 sprig rosemary
  • 1 shallot, minced
  • 4 garlic cloves, minced
  • ¼ cup tomato paste
  • ¼ tsp red pepper flakes
  • ¼ cup dry white wine
  • 1 cup orzo
  • 2 ¼ cups chicken stock
  • ¼ cup heavy cream
  • 2 oz fresh spinach (approximately 2 cups)
  • ½ cup grated parmesan cheese, plus more for serving
Steps
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