Sort ingredients
twiddle
QR Code
Listen
Pdf
In a large bowl, combine the ground chicken, egg, breadcrumbs, garlic, lemon zest, salt, & pepper.
Mix to combine.
Form mixture into meatballs, about 1 ½ inches in diameter.
Heat ghee in a large nonstick pan over medium heat.
Once hot, add the meatballs in a single layer and cook for 4-5 minutes per side, turning occasionally, until golden brown on all sides and fully cooked (internal temperature should reach 165°F).
Remove from pan and set aside.
In the same pan, over medium heat, add broth and bring to a boil.
Add the orzo and cook for about 8-10 minutes, stirring occasionally.
Once cooked and most of the liquid is absorbed, stir in the ghee, lemon juice, lemon zest, and minced garlic.
Mix well until the ghee is melted and the orzo is coated in the lemony sauce.
Add back meatballs, garnish with parsley, and serve!