Chicken Meatballs with Lemon Orzo

Add 1 pound of ground chicken to a bowl.

Add seasoned breadcrumbs and Parmesan cheese to the bowl.

Pour in some milk.

Add fresh parsley, 1 egg, onion powder, minced garlic, Italian seasoning, cayenne pepper, fresh cracked pepper, and a pinch of salt.

Mix the ingredients thoroughly to combine.

If the mixture is too loose, add a splash more milk but avoid making it too moist.

Refrigerate the mixture for 15 to 20 minutes to let it set up.

Roll the mixture into golf ball-sized meatballs, wetting fingers with cold water to prevent sticking.

Heat a large skillet or braiser over medium to medium-high heat and add 2 tablespoons of olive oil.

Add the meatballs to the skillet and cook for 4 to 5 minutes until they have a dark golden brown crust.

Flip the meatballs and cook until browned on the second side, then remove them from the skillet and set aside to rest.

Add 1/4 cup of onion and more minced garlic to the skillet, adding more oil if needed.

Season with fresh cracked pepper and salt.

Pour in 2 1/2 cups of chicken stock and adjust salt to taste.

Add 1 1/2 cups of orzo to the skillet and stir to combine.

Bring the mixture to a simmer, then add heavy cream and freshly grated Parmigiano-Reggiano cheese to taste.

Return the meatballs to the skillet, cover, and reduce heat to low, cooking for 10 minutes until everything is cooked through and the pasta is al dente.

Optional: Place the skillet under the broiler for 2 to 3 minutes to brown the meatballs and pasta.

Squeeze the juice of half a lemon over the dish and garnish with more grated Parmesan and fresh parsley.

Add lemon segments to the dish for serving.

Equipment Needed

Spice Level:

Dietary

Allergens