Ingredients:

  • 1 lb (450 g) Ground Chicken (90/10 or similar)
  • ½ cup (60 g) Panko Breadcrumbs
  • 2 Tbsp (30 ml) Whole Milk or buttermilk
  • 1 Large Egg, lightly beaten
  • 1 clove (5 g) Garlic, minced (for meatballs)
  • 1 Tbsp (5 g) Fresh Parsley, chopped (for meatballs)
  • ½ tsp (2 g) Lemon Zest (from ½ lemon)
  • ½ tsp (2.5 ml) Dried Oregano
  • 1 tsp (5 g) Kosher Salt
  • ½ tsp (2.5 ml) Black Pepper, freshly ground
  • 2 Tbsp (30 ml) Olive Oil (for searing)
  • 1 Tbsp (15 g) Unsalted Butter
  • ½ medium (75 g) Yellow Onion, finely diced
  • 2 cloves (10 g) Garlic, minced (for sauce)
  • 1 cup (175 g) Dry Orzo Pasta
  • ½ cup (120 ml) Dry White Wine (optional)
  • 4 cups (950 ml) Low-Sodium Chicken Stock, kept warm
  • ½ cup (120 ml) Heavy Cream (35% fat)
  • 2 cups (50 g) Fresh Baby Spinach, packed
  • 1 Tbsp (15 ml) Fresh Lemon Juice
  • Parmesan cheese, grated (for serving)
  • 1 Tbsp Fresh Parsley, chopped (for garnish)

Instructions:

  1. Prepare the Meatball Mixture: In a large bowl, soak the Panko breadcrumbs in the milk for 5 minutes. Add the ground chicken, beaten egg, 1 clove of minced garlic, parsley, lemon zest, oregano, salt, and pepper.
  2. Mix Gently: Using clean, damp hands, mix the ingredients just until combined. Avoid overmixing, which can cause tough meatballs.
  3. Form and Chill: Roll the mixture into 1.5-inch (4 cm) balls (you should get 16-18 meatballs). Place them on a baking sheet and chill them in the fridge for at least 30 minutes to help them hold their shape.
  4. Sear the Meatballs: Heat the olive oil in the large skillet over medium-high heat. Add the chilled meatballs (working in batches if necessary). Sear for 3–4 minutes, turning frequently until golden brown all over. Do not cook them through. Remove and set aside.
  5. Sauté Aromatics: Reduce the heat to medium. Add the butter to the same skillet. Add the diced onion and sauté for 5 minutes until soft. Add the remaining 2 cloves of garlic and cook for 1 minute until fragrant.
  6. Toast the Orzo: Add the dry orzo to the pan and stir for 1 minute to lightly toast the grains.
  7. Deglaze: Pour in the white wine (if using), scraping up any brown bits (fond) from the bottom. Allow the wine to reduce until almost evaporated (about 2 minutes).
  8. Add Stock and Simmer: Pour in the warm chicken stock. Bring the mixture to a rapid simmer, then reduce the heat to low.
  9. Reintroduce Meatballs and Cook Orzo: Carefully nestle the seared meatballs back into the simmering stock. Cover the pan and cook for 10–12 minutes, or until the orzo is al dente and the meatballs are cooked through (internal temperature of 165°F / 74°C).
  10. Check Consistency and Final Touches: Remove the lid and stir gently. If the sauce is too thick, add a splash more stock. Take the pan off the heat.
  11. Enrich and Serve: Stir in the heavy cream, fresh lemon juice, and spinach. The residual heat will wilt the spinach quickly. Taste and adjust seasoning (salt and pepper). Serve immediately, topped generously with Parmesan cheese and fresh parsley.