Lemon Chicken Meatballs with Orzo

Lately, I've been craving Chicken Picatta from the Cheesecake Factory I got used to having one located right down the street from me while I was in Kuwait. Now that I am back stateside, the closest one is over an hour away. Thanks to the Rolling Stones I know I can't always get what I want but I just leaned into it and used what I had on hand to make something that at least filled the craving for the yummy lemon buttery goodness.

Lemon Chicken Meatballs with Orzo

 1 lb. ground chicken

1/2 cup panko

1/3 parmesan cheese, grated

1 egg

1 tsp lemon zest

2 tsp Italian seasoning

1 tsp garlic powder

1 tsp onion powder

1 1/2 tsp Cajun seasoning, divided

1/4 tsp cayenne pepper

2 tbsp olive oil

1/2 cup dry white wine

3 tbsp butter

2 shallots, minced

5 cloves garlic, minced

1 1/4 cup orzo, uncooked

2 tbsp capers

1 tbsp lemon juice

2 1/2 cups chicken broth, divided

1/4 tsp red chili pepper flakes

1 tbsp parsley, chopped

1/3 cup parmesan, shredded

In a large mixing bowl, combine the chicken, panko, grated parmesan, egg, lemon zest, Italian seasoning, garlic powder, onion powder, 1 tsp Cajun seasoning, and cayenne. 

Once the chicken mixture is well combined, roll it into small meatballs. I usually use roughly a tablespoon of the mixture for each meatballs. Place the meatballs onto a plate and set aside.

In a large, deep frying pan, heat the oil over medium heat. Place the raw meatballs in the hot oil and brown all the sides. Don't worry about the meatballs cooking all the way through. Just worry about browning the outside. They will finish cooking a little later. While the meatballs are browning, line the plate with some paper towels to soak up the excess oil. Once the meatballs are nice and brown, transfer them to the paper towel lined plate and set aside.

Add the white wine to the same pan over medium low heat. Use a wooden spoon to scrape the brown bits stuck to the bottom of the pan. Allow the wine to cook until it has reduced by about half. Transfer the wine to a small bowl and set aside.

In the same pan, melt the butter over medium low heat. Add the shallot, garlic, and remaining Cajun seasoning. Allow the garlic and shallots to sauté for 5 minutes.

Add the orzo and capers to the shallots and garlic. Stir to coat with butter, Allow to cook for about 3-5, stirring frequently so that the orzo doesn't burn.

Add the lemon juice and half of the chicken broth. Reduce the heat to low and bring the broth to a simmer. Stir in the chili flakes, remaining broth, reduced wine, and meatballs.

 Allow to simmer on low for about 20 minutes. Stir occasionally. You want the orzo to be cooked to your liking and almost all of the liquid gone without the orzo being dry.

To serve, scoop some of the orzo mixture into a shallow bowl and place a few meatballs on top. Garnish with shredded Parmesan and chopped parsley.

NOTES:

I like to use Better Than Bouillon Roasted Chicken Base for my chicken broth. I just stir about 3 teaspoons of it into 2 1/2 cups of water.

ENJOY!

~ Asha Cole