Chicken Meatballs with Orzo & Spinach

This is one of those one-pan dinners that somehow lands a little creamy, a little bright, and deeply savory all at once. Chicken meatballs get their depth from parmesan and a swipe of anchovy paste (you won’t taste it, you’ll just feel it), then settle into orzo and spinach that cook right in the same pan. At the end, you melt in just enough creamy goat cheese to make everything feel lush, not heavy, with lemon juice and zest to keep it from going anywhere near sleepy. Fresh herbs on top, done in about 30 minutes, and truly nothing else required. That’s Dinner, Done.

Active Time: 25 minutes

Total Time: 30 minutes

Yield: 2 servings 

Ingredients: 

• ¼ cup panko 

• 2 TBSP milk

• 12 oz ground chicken

• 3 cloves garlic, finely chopped, divided

• ¼ cup finely chopped fresh parsley, divided

• ¼ cup finely chopped fresh dill, divided

• ½ cup freshly grated parmesan, divided

• 1 tsp anchovy paste (optional - increase the salt by ¼ tsp if you omit)

• Kosher salt

• Black pepper

• 2 TBSP olive oil

• 1 medium shallot, finely diced

• ¾ cup orzo

• 2 cups chicken stock

• 1 5-oz package fresh baby spinach

• 2 TBSP herby goat cheese, like chevre 

• 1 lemon, zested and quartered

Directions: 

1. In a medium bowl, stir together panko and milk and let sit for a minute to soften. Add chicken, anchovy paste, half the garlic, half the herbs, half the parmesan, ¾ tsp salt, and a few grinds of pepper. Mix gently to combine and form into 10-12 1½-inch meatballs. 

2. Heat a drizzle of olive oil in a large pan over medium-high heat. Add the meatballs and cook, turning occasionally, until browned on all sides and mostly cooked through, 5-7 minutes. Transfer to a plate.

3. Add another drizzle of olive oil to the skillet. Add shallot and cook, stirring frequently, until softened, 2-3 minutes. Add remaining garlic and cook, stirring, until fragrant, 30 seconds. Stir in the orzo and cook, stirring, until lightly toasted, about 1 minute.

4. Add the chicken stock and a big pinch of salt and bring to a simmer. Cook, stirring occasionally, until the orzo is very al dente, 6 minutes. 

5. Return the meatballs and any resting juices to the pan. Add spinach and goat cheese and cook, stirring, until spinach is just wilted, goat cheese is melted, and orzo is tender 2-3 minutes. Add lemon zest and a big squeeze of lemon juice, and stir to combine. Taste and adjust seasoning. 

6. Divide between bowls. Sprinkle with remaining parmesan and parsley. Serve with remaining lemon wedges on the side.