Chicken Piccata Meatballs and Orzo Skillet

Instructions

1. Gather and prep all ingredients.
2. In a bowl, combine ground chicken, panko, Parmesan, egg, garlic, parsley, lemon zest, minced onion, salt, and pepper. Mix gently until just combined.
3. Shape mixture into 20-24 small meatballs, about 1 inch each.
4. Heat olive oil in the skillet. Add meatballs and cook, turning occasionally, until golden brown on all sides, about 5-6 minutes. Remove and set aside (they finish cooking in the sauce).
5. In the same skillet, add chopped onion and garlic. Saute 2-3 minutes until translucent and fragrant.
6. Stir in orzo and cook 1-2 minutes to lightly toast.
7. Pour in chicken broth, capers, and lemon juice. Stir and bring to a simmer.
8. Return meatballs to the skillet. Cover and simmer until orzo is tender and meatballs are cooked through, about 10-12 minutes, stirring occasionally. Add extra broth if the orzo absorbs too much liquid.
9. Stir in butter and fresh parsley. Taste and adjust seasoning. Garnish with lemon slices and serve hot from the skillet.