Lemon Dill Chicken Meatballs with Orzo

In a large bowl, combine the egg, 1 minced garlic clove, 2 tablespoons of fresh dill, garlic salt, lemon pepper, 1 tablespoon of lemon juice, dill pickle juice, lemon zest, Dijon mustard, and bread crumbs. Mix well.

Add the ground chicken to the bowl and gently mix with your hands until just combined. Do not overmix.

Form the mixture into 8 equal-sized meatballs and flatten them slightly into patties.

Heat olive oil in a large skillet over medium-high heat. Add the meatballs and season with black pepper. Sear for 4 minutes per side, until golden brown.

Remove the meatballs from the skillet and set aside.

In the same skillet, add the diced shallot and 3 minced garlic cloves. Sauté for 1-2 minutes until fragrant and softened.

Add the orzo to the skillet and toast for about 1 minute, stirring constantly.

Pour in the water, juice of 1 lemon, and chicken bouillon powder. Stir to combine and bring to a simmer.

Cook, stirring occasionally, until the orzo is tender and most of the liquid has been absorbed.

Stir in the milk to create a creamy sauce.

Return the seared meatballs to the skillet, nestling them into the orzo. Let them heat through for a minute or two.

Garnish with additional fresh dill before serving.