Lemon-Leek Orzo with Herbed Chicken Meatballs

Ingredients

• 1 lb Ground chicken
• 0.33 cup Panko breadcrumbs
• 0.5 Yellow onion (Medium; finely grated and lightly squeezed of excess liquid)
• 3 cloves Garlic (For the meatballs; finely minced)
• 2 tbsp Fresh dill (For the meatballs; finely chopped)
• 2 tbsp Flat-leaf parsley (For the meatballs; finely chopped)
• 1 Egg (Large; lightly beaten)
• 1 tsp Dried oregano
• 1 tsp Kosher salt (For the meatballs)
• 0.5 tsp Black pepper (Freshly ground; for the meatballs)
• 3 tbsp Extra-virgin olive oil (Divided; plus optional finishing drizzle listed separately)
• 1 cup Orzo (Dry)
• 1 Leek (Large; use white and light green parts only, halve lengthwise, wash thoroughly, and thinly slice)
• 2 cloves Garlic (For the orzo; minced)
• 0.33 cup Dry white wine
• 2.75 cups Low-sodium chicken broth (Use 2½ to 3 cups; warmed)
• 2 cups Baby spinach (About 2 large handfuls)
• 1 Lemon zest (Zest of 1 large lemon)
• Kosher salt (For the orzo, to taste)
• Black pepper (Freshly ground; for the orzo, to taste)
• Fresh lemon juice (For serving, to taste)
• Fresh dill (For serving; chopped)
• Flat-leaf parsley (For serving; chopped)
• Extra-virgin olive oil (For finishing; optional)

Steps

1. 1

   Preheat the oven; the source does not specify an oven temperature. Prepare the meatball ingredients, including finely grating and lightly squeezing the onion, mincing the garlic, chopping the dill and parsley, and lightly beating the egg.

2. 2

   Combine the ground chicken, panko, grated onion, 3 minced garlic cloves, chopped dill and parsley, beaten egg, oregano, kosher salt, and black pepper to make the meatball mixture.

3. 3

   Form the mixture into meatballs. The source does not specify their size or a shaping method.

4. 4

   Heat some of the divided olive oil in a pan and brown the meatballs. The source does not specify the heat level, browning time, or whether the meatballs are browned on all sides.

5. 5

   Transfer the meatballs to the oven and finish cooking. The transcript says they finish in the oven, but gives no temperature or duration.

6. 6

   While the meatballs finish in the oven, prepare the leek and garlic for the orzo, and warm the chicken broth if it is not already warm.

7. 7

   Heat some of the remaining divided olive oil in a pan. Add the sliced leek and cook; the source does not specify a cooking time or sensory cue.

8. 8

   Add the 2 minced garlic cloves to the leek and cook briefly; the source gives no duration.

9. 9

   Add the dry white wine and cook; the source does not specify a reduction time or cue.

10. 10

    Add the dry orzo and warmed chicken broth. Cook the orzo until tender, adding broth within the stated 2½-to-3-cup range as needed. The source does not provide a cooking time or detailed sequence.

11. 11

    Stir in the baby spinach and lemon zest. Season the orzo with kosher salt and freshly ground black pepper to taste.

12. 12

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

Notes

The description supplies ingredients but directs readers to the website for the full recipe. The video transcript confirms only that the meatballs finish in the oven while the orzo is made, and mentions optional olive oil. Oven temperature, specific meatball and orzo cooking instructions, and timings are not available in the supplied source; those method details should be checked against the creator’s full recipe before cooking.

Nutrition per serving

• dinner
• main
• Mediterranean-inspired
• chicken
• orzo
• one-pan orzo
• herbs
• lemon