Chicken Meatballs with Lemon Orzo

Chicken Meatballs with Lemon Orzo

Serves 4

For the Meatballs

1 lb ground chicken

½ cup seasoned breadcrumbs

½ cup finely grated parmesan cheese

¼ cup milk

1 egg

½ fresh parsley, chopped

2 t Italian seasoning

2-3 garlic cloves, minced, divided in half

1 t onion powder

¼ t cayenne pepper

Salt and pepper to taste

3 T olive oil

For the Lemon Orzo

2-3 garlic gloves, minced

¼ of a white onion, diced

1.5 cups dry orzo

2/3 cup cream

2.5 cups chicken stock

¼ cup finely grated parmesan cheese

1 lemon, zest and juice

Salt and pepper to taste

Add all meatball ingredients to a bowl except the olive oil. Mix thoroughly. Form into roughly golf ball sized balls. Return to fridge for 15 minutes to firm up.

Add olive oil to a large skillet. Turn heat to medium and add meatballs. Cook for 4-5 minutes then flip and cook for 4-5 minutes more. They do not need to be cooked through yet. Remove from skillet.

Add the onion and garlic to the skillet for the orzo. Stir and sweat out for 4-5 minutes. Add the stock and scrape up any fond from the skillet. Add in the orzo, cream, parmesan and season to taste with salt and pepper. For extra lemon flavor add in the zest of 1 lemon.

Return the meatballs to the pan, bring to a simmer, cover, reduce heat and cook for 10 minutes or until orzo is al dente and meatballs are fully cooked. Optionally, place under a broiler for 2-3 minutes to brown top of the meatballs and pasta.

Serve family style with the juice of half a lemon squeezed over top followed by more lemon segments, grated parm and fresh minced parsley or other fresh herbs.