Instructions

1. 1

   In a large bowl, combine ground chicken, panko breadcrumbs, egg, 1/4 cup parsley, 2 minced garlic cloves, 1/2 tsp oregano, 1/4 tsp salt, and 1/8 tsp pepper. Mix gently until just combined.

2. 2

   Roll mixture into 1-inch balls (about 18-20 meatballs).

3. 3

   Heat 1 tbsp olive oil in large oven-safe skillet over medium-high heat.

4. 4

   Add meatballs in single layer and cook 3-4 minutes, turning occasionally, until browned on all sides.

5. 5

   Remove meatballs from skillet and set aside.

6. 6

   Reduce heat to medium. Add remaining 1 tbsp olive oil to skillet.

7. 7

   Add chopped onion and cook 3-4 minutes until softened.

8. 8

   Add remaining 2 minced garlic cloves and cook 1 minute until fragrant.

9. 9

   Stir in diced tomatoes, chicken broth, water, orzo, 1/2 tsp oregano, 1/4 tsp salt, and 1/8 tsp pepper.

10. 10

    Bring to gentle simmer, scraping up browned bits from pan.

11. 11

    Nestle seared meatballs back into sauce, partially submerged.

12. 12

    Reduce heat to low, cover, and cook 12-15 minutes until orzo is tender and liquid is absorbed, stirring occasionally.

13. 13

    Remove from heat. Stir in spinach (if using) until wilted.

14. 14

    Stir in lemon juice. Adjust seasoning if needed.

15. 15

    Garnish with fresh parsley and feta cheese. Serve hot.

Used in this recipe: 12-Inch Cast-Iron Skillet · Instant-Read Thermometer (Amazon, affiliate links)