Chicken Meatballs & Orzo

Ingredients

Chicken Meatballs and Orzo

• 1 lb ground chicken
• 1/3 cup panko breadcrumbs
• 1/4 cup grated parmesan cheese
• 1 large egg
• 1 tsp Italian seasoning
• 1/2 tsp garlic powder
• 1/2 tsp sea salt & 1/4 tsp black pepper
• 1 tbsp olive oil
• 2 cups whole cherry tomatoes
• 3 cloves garlic, minced
• 1 cup dry orzo pasta
• 2 cups low-sodium chicken or vegetable broth
• 2 cups baby spinach
• Fresh lemon juice for finishing

Directions

Chicken Meatballs and Orzo

1. In a bowl, mix ground chicken, panko, parmesan, egg, Italian seasoning, garlic powder, salt, and pepper. Form into 12–14 small meatballs. Heat olive oil in a large skillet over medium-high heat and sear meatballs until golden on all sides (~6–8 minutes). Transfer to a plate (they will finish cooking in the sauce).
2. In the same skillet, add whole cherry tomatoes and minced garlic. Sauté for 3 minutes until tomatoes swell, blister, and begin releasing their juices into the pan.
3. Stir in 1 cup dry orzo to coat in the pan juices. Pour in 2 cups broth, scraping up any browned bits from the bottom. Nestle meatballs back into the skillet. Cover, lower heat to medium-low, and simmer for 10 minutes until orzo is tender and meatballs reach 165°F (74°C).
4. Uncover and gently fold in 2 cups baby spinach until completely wilted into the warm pasta and tomato sauce. Finish with a squeeze of fresh lemon juice and extra grated parmesan.