Lemon-Leek Orzo with Herbed Chicken Meatballs

Ingredients

• 1 lb Ground chicken
• 0.333 cup Panko breadcrumbs
• 0.5 Yellow onion (medium; finely grated and lightly squeezed of excess liquid)
• 3 cloves Garlic (finely minced)
• 2 tbsp Fresh dill (finely chopped)
• 2 tbsp Flat-leaf parsley (finely chopped)
• 1 Egg (large; lightly beaten)
• 1 tsp Dried oregano
• 1 tsp Kosher salt
• 0.5 tsp Black pepper (freshly ground)
• 3 tbsp Extra-virgin olive oil (divided)
• 1 cup Orzo (dry)
• 1 Leek (large; white and light green parts only, halved lengthwise, thoroughly washed, and thinly sliced)
• 2 cloves Garlic (minced)
• 0.333 cup Dry white wine
• 2.5 cup Low-sodium chicken broth (2½ to 3 cups; warmed)
• 2 cup Baby spinach (about 2 large handfuls)
• 1 Lemon zest (from 1 large lemon)
• Kosher salt (to taste)
• Black pepper (freshly ground, to taste)
• Fresh lemon juice (to taste)
• Fresh dill (chopped, for serving)
• Flat-leaf parsley (chopped, for serving)
• Extra-virgin olive oil (optional, for finishing)

Steps

1. 1

   In a bowl, combine the ground chicken, panko, grated and squeezed onion, 3 minced garlic cloves, chopped dill and parsley, beaten egg, oregano, 1 teaspoon kosher salt, and ½ teaspoon freshly ground black pepper. Mix until evenly combined, then shape into meatballs. The source does not specify their size.

2. 2

   Heat some of the 3 tablespoons divided olive oil in a pan and brown the meatballs. The source does not specify the stovetop heat, browning time, or whether they should be cooked through at this stage.

3. 3

   Finish cooking the browned meatballs in the oven. The source mentions finishing them in the oven but does not provide an oven temperature or duration.

4. 4

   While the meatballs finish in the oven, make the orzo. Warm the remaining divided olive oil in a pan, then add the sliced leek and 2 minced garlic cloves and cook until softened. The post lists these ingredients but does not give a specific cooking time or sensory cue.

5. 5

   Add the dry orzo and stir to combine with the leek mixture.

6. 6

   Pour in the dry white wine and cook briefly, then add the warmed chicken broth. The source does not specify a reduction time or exact broth amount within its stated range of 2½ to 3 cups.

7. 7

   Cook the orzo, adding broth as needed, until tender. Stir in the baby spinach and lemon zest. Season with kosher salt and freshly ground black pepper to taste. Exact cooking details are not provided in the source.

8. 8

   Serve the lemon-leek orzo with the chicken meatballs. Finish with fresh lemon juice, chopped dill, chopped flat-leaf parsley, and an optional drizzle of extra-virgin olive oil.

Notes

The post provides ingredients but directs viewers to the creator’s website for the full recipe. The video/transcript confirms that the meatballs are finished in the oven and the orzo is made, but does not provide oven temperature, cooking times, meatball size, or complete orzo technique; those details are therefore not fully specified here.

Nutrition per serving

• dinner
• main
• Mediterranean-inspired
• chicken
• orzo
• one-pan components
• herbaceous
• weeknight