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In a large bowl, combine all of the meatball ingredients until well mixed. Roll the mixture into small balls to form garlic Parmesan chicken meatballs.
Heat olive oil in a large saucepan over medium to high heat. Add the garlic Parmesan chicken meatballs and fry, turning regularly, until golden on all sides. Remove from the pan and set aside.
In the same pan, melt butter and add the diced shallot. Cook until softened, then add minced garlic and cook briefly until fragrant. Stir in paprika, oregano and orzo, coating the orzo in the aromatic butter and spices. Pour in the white wine if using and allow it to bubble for a minute to lift the flavour from the pan.
Add the cream and Dijon mustard, then pour in most of the chicken stock so the orzo is fully submerged. Cover and simmer for 5 minutes, stirring halfway through, until the orzo is almost tender. then cover for another 5 minutes. Stir and add the remaining stock and nestle the garlic Parmesan chicken meatballs back into the pan and cover again for 5 more minutes until the orzo is saucy.
Finish with Parmesan, lemon zest and parsley. Stir gently and cook for a few minutes until there isn't much liquid less in the pan and the sauce glossy and creamy.