Baked Rosemary and Dijon Chicken Meatballs with Tomato Orzo

For the meatballs: preheat the oven to 400ºF. Line a baking sheet with parchment paper.

Heat a 12-inch skillet over medium heat. Add the oil. Stir in the diced onion. Cook for a minute, then stir in the garlic and red pepper flakes. Cook until softened and fragrant, another minute or two. Turn off the heat.

In a large bowl, add the ground chicken, breadcrumbs, eggs, Parmesan cheese, mustard, herbs, salt and pepper, plus the cooked onion and garlic mixture. Mix until incorporated. Cover with plastic wrap and refrigerate for at least 30 minutes. The mixture is easier to shape into balls when it is cold.

Form the mixture into approximately 22-24 meatballs, packing them tightly. Place them on the prepared baking sheet and drizzle with more olive oil. Bake for 25 minutes until golden brown and cooked through.

While the meatballs are cooking, make the orzo: Wipe out the same skillet you cooked the onion and garlic. Place it back over medium heat and melt the butter. Stir in the garlic and cook for 2 minutes until fragrant. Stir in the tomato paste, mustard powder, and red pepper flakes until incorporated. Stir in the white wine and then add the orzo. Bring the mixture to a simmer and cook for 2 minutes, stirring often. Add the chicken broth and bring to a simmer again. Turn the heat to medium-low and simmer until the pasta is tender, about 10-12 minutes. If it gets too thick or the pasta needs longer to cook, add a bit more chicken broth.

Stir in the cream, kale, and Parmesan. Cook for another few minutes until the greens soften and the cheese melts. Season to taste.

Divide the orzo into bowls and top with meatballs. You will have meatballs leftover, which can be used for another meal, or frozen for up to 3 months