1-First Step: Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper to prevent sticking and promote even browning without added fats.

2-Second Step: In a large bowl, combine 1 lb ground chicken, ½ cup breadcrumbs, 1 egg, ¼ cup grated Parmesan, 2 tbsp chopped fresh rosemary, 2 minced garlic cloves, ½ tsp salt, ¼ tsp black pepper, and 2 tbsp milk. Mix gently with hands or fork until just combined overmixing makes dense meatballs.

3-Third Step: Scoop tablespoon-sized portions and roll into 1-inch balls, about 20-24 total. Place on prepared sheet, spacing 1 inch apart for air circulation.

4-Fourth Step: Bake for 20-25 minutes, until internal temperature hits 165°F and exteriors turn golden. Flip halfway for uniform color if you like. Let rest 5 minutes to lock in juices.

5-Fifth Step: Heat 2 tbsp olive oil in a medium saucepan over medium heat. Add diced onion and cook 3-4 minutes until soft and translucent.

6-Sixth Step: Stir in 2 minced garlic cloves and cook 1 minute until fragrant. Add halved cherry tomatoes, stirring to release juices, about 2 minutes.

7-Seventh Step: Pour in 1 cup orzo, 2 cups chicken broth, ½ tsp oregano, ¼ tsp salt, and ¼ tsp pepper. Bring to simmer, reduce heat to low, cover, and cook 10-12 minutes until orzo absorbs liquid and is al dente. Stir occasionally.

8-Eighth Step: Remove from heat, stir in chopped fresh basil. Taste and adjust seasoning. Fluff for perfect texture.

9-Final Step: Spoon tomato orzo onto plates, top with 4-5 baked rosemary chicken meatballs per serving. Drizzle with extra olive oil or marinara if desired. Garnish with rosemary sprigs for a restaurant touch. This easy baked chicken meatballs meal pairs earthy herbs with bright tomatoes, ready in 35 minutes total. Store leftovers as noted later. Pro tip: Use an ice cream scoop for uniform sizes.