Ingredients:

  • 1 lb ground chicken (breast and thigh mix)
  • 0.5 cup Panko breadcrumbs
  • 0.25 cup whole milk
  • 1 large egg, beaten
  • 2 cloves garlic, microplaned
  • 0.25 cup fresh parsley, finely chopped
  • 1 tsp dried oregano
  • 0.5 tsp kosher salt
  • 0.25 tsp cracked black pepper
  • 1 tbsp olive oil
  • 1.5 cups dried orzo pasta
  • 1 small shallot, minced
  • 2.5 cups low-sodium chicken bone broth
  • 2 cups fresh baby spinach
  • 1 medium lemon, zested and juiced
  • 0.25 cup grated Parmesan cheese

Instructions:

  1. In a large mixing bowl, combine panko breadcrumbs and milk. Let sit for 2 minutes to form a panade. Add ground chicken, egg, garlic, parsley, oregano, salt, and pepper. Mix gently until just combined and roll into 12-14 meatballs.
  2. Heat olive oil in a 12-inch heavy-bottomed skillet over medium-high heat. Add meatballs and sear for 3-4 minutes per side until a mahogany crust forms. Remove meatballs from the pan and set aside.
  3. In the same skillet, sauté the minced shallot in the remaining fat for 1-2 minutes. Add the dried orzo and toast for 1 minute until fragrant.
  4. Deglaze the pan with lemon juice, scraping up the browned bits. Pour in the chicken bone broth and bring to a simmer. Reduce heat to medium-low.
  5. Return the meatballs to the pan. Cover and simmer for 8-10 minutes, or until the orzo is tender and has absorbed most of the liquid.
  6. Remove from heat. Fold in the fresh baby spinach, lemon zest, and grated Parmesan cheese until the spinach is wilted and the sauce is creamy.