1-First Step: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. This setup ensures even baking and easy cleanup. Gather all meatball ingredients for smooth mise en place chop rosemary finely to release oils.

2-Second Step: In a large bowl, combine 1 lb ground chicken, 1/2 cup breadcrumbs, 1 egg, 1/4 cup grated Parmesan, 2 minced garlic cloves, 2 tbsp fresh chopped rosemary, 1 tsp salt, and 1/2 tsp black pepper. Use your hands or a fork to mix gently until just combined. Overmixing toughens meatballs, so aim for even distribution without compacting.

3-Third Step: Roll mixture into 1.5-inch balls, about 20 total. Place them on the prepared sheet, spacing 1 inch apart. For uniform size, use a cookie scoop. Brush lightly with olive oil for golden exteriors.

4-Fourth Step: Bake for 18-22 minutes, until internal temperature hits 165°F and surfaces turn golden. Flip halfway through for even browning if desired. Rest 5 minutes to redistribute juices. Check out the full inspiration from this baked rosemary chicken meatballs with tomato orzo.

5-Fifth Step: While meatballs bake, heat 2 tbsp olive oil in a medium pot over medium heat. Add 1 diced small onion and cook 3-4 minutes until soft. Stir in 2 minced garlic cloves for 1 minute to fragrance.

6-Sixth Step: Pour in 1 (14 oz) can diced tomatoes with juice, 2 cups chicken broth, 1 tsp dried oregano, salt, and pepper. Bring to a simmer, stirring well.

7-Seventh Step: Add 1 cup orzo pasta. Cook uncovered, stirring occasionally, for 9-11 minutes until orzo is al dente and liquid absorbs. If too thick, add a splash of broth. Taste and adjust seasoning.

8-Final Step: Toss baked chicken meatballs into the tomato orzo. Garnish with chopped fresh basil or parsley. Serve hot with lemon wedges for brightness. Total time: 35 minutes. This baked chicken meatballs orzo combo feeds 4 generously. Pro tip: Double for leftovers. Pairs great with a crisp salad.