Ingredients:

  • 1 lb (454g) ground chicken (preferably thigh meat for flavour)
  • 1 large egg
  • ½ cup (50g) panko breadcrumbs
  • ¼ cup (approx. 30g) finely chopped red onion
  • 2 cloves garlic, minced
  • 2 tablespoons (30 ml) olive oil, plus more for browning
  • 1 tablespoon (15 ml) chopped fresh oregano
  • 1 tablespoon (15 ml) chopped fresh mint
  • 1 teaspoon dried dill
  • ½ teaspoon ground cumin
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 tablespoon (15 ml) olive oil
  • 1 cup (approx. 190g) orzo pasta
  • 2 cups (475 ml) chicken broth (low sodium)
  • ¼ cup (60 ml) lemon juice, freshly squeezed
  • 2 tablespoons (30 ml) butter, unsalted
  • ¼ cup (approx. 15g) grated Parmesan cheese
  • 2 tablespoons (30 ml) chopped fresh parsley
  • 1 tablespoon (15 ml) chopped fresh dill
  • Salt and pepper to taste
  • Lemon wedges, for serving (optional)

Instructions:

  1. Prepare the Meatball Mixture: Gently combine all meatball ingredients in a large bowl, being careful not to overmix. Chill for at least 10 minutes.
  2. Shape the Meatballs: Roll the mixture into approximately 1-inch meatballs.
  3. Brown the Meatballs: Heat olive oil in a large skillet over medium heat. Brown the meatballs on all sides. Remove from pan and set aside. They don't need to be cooked through completely.
  4. Cook the Orzo: In a medium saucepan, heat olive oil over medium heat. Add orzo and toast for 1-2 minutes, stirring constantly.
  5. Simmer the Orzo: Add chicken broth to the orzo and bring to a boil. Reduce heat, cover, and simmer until orzo is tender and liquid is absorbed.
  6. Finish the Orzo: Stir in lemon juice, butter, Parmesan cheese, parsley, and dill. Season with salt and pepper to taste.
  7. Combine and Finish Cooking: Gently nestle the browned meatballs into the orzo. Cover and cook until the meatballs are cooked through and reach an internal temperature of 165°F (74°C), about 5-7 minutes.
  8. Serve: Serve immediately, garnished with lemon wedges if desired.