Ingredients
Meatball Mixture
- 1 lb. ground chicken (454g)
- ½ cup panko breadcrumbs (25g)
- ¼ cup Parmesan cheese, grated (25g)
- 1 large egg
- 2 garlic cloves, minced (about 2 tsp)
- 2 Tbsp fresh parsley, chopped
- 1 tsp lemon zest
- ¼ cup onion, minced (30g)
- ½ tsp salt
- ¼ tsp black pepper, freshly cracked
For Cooking
- 1 Tbsp olive oil
- ⅓ cup onion, finely chopped (50g)
- 2 garlic cloves, minced
- 1 cup orzo, uncooked (7 oz./200g)
- 3 cups chicken broth (24 oz.)
- 2 Tbsp capers, drained (18g)
- 1 large lemon, juiced (about 3 Tbsp)
- 1 Tbsp salted butter (14g)
- 2 Tbsp fresh parsley, chopped
- ¼ tsp salt
- ¼ tsp black pepper, freshly cracked
Instructions
- Gather the Ingredients: Collect all the ingredients needed for the recipe to ensure a smooth cooking process.
- Mix the Meatball Ingredients: In a bowl, combine ground chicken, panko breadcrumbs, grated Parmesan, egg, minced garlic, fresh parsley, lemon zest, minced onion, salt, and black pepper. Mix gently just until ingredients are evenly incorporated.
- Shape the Meatballs: Form the mixture into 20-24 small, approximately 1-inch diameter meatballs, handling the mixture gently to maintain tenderness.
- Cook the Meatballs: Heat olive oil in a large skillet over medium heat. Add the meatballs and cook, turning occasionally, until golden brown on all sides, about 5 to 6 minutes. Remove the meatballs from the skillet and set them aside; they will finish cooking in the sauce.
- Sauté Onion and Garlic: In the same skillet, add the finely chopped onion and minced garlic. Sauté for 2 to 3 minutes until the onion becomes translucent and the garlic fragrant.
- Toast the Orzo: Stir in the uncooked orzo and cook for 1 to 2 minutes, lightly toasting the pasta to enhance its flavor.
- Add Broth and Flavorings: Pour in chicken broth, add capers, and the freshly squeezed lemon juice. Stir to combine and bring the mixture to a simmer.
- Simmer Meatballs and Orzo: Return the browned meatballs to the skillet. Cover and simmer until the orzo is tender and meatballs are cooked through, approximately 10 to 12 minutes. Stir occasionally to prevent sticking. Add extra broth if the orzo absorbs too much liquid during cooking.
- Finish and Garnish: Stir in the salted butter and fresh parsley for richness and freshness. Taste and adjust seasoning with salt and pepper as needed. Garnish with lemon slices if desired and serve the dish hot, straight from the skillet.
Notes
- For best results, do not overmix the meatball mixture to keep meatballs tender.
- If you prefer, gluten-free breadcrumbs can be substituted to make the recipe gluten free.
- Adjust the lemon juice to taste if you prefer a more or less tangy sauce.
- If additional broth is needed, warm it before adding to maintain cooking temperature.
- Leftovers store well in the refrigerator for up to 3 days and can be reheated gently on the stovetop or in the microwave.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
- Diet: Low Fat
