Tender chicken meatballs flavored with fresh dill and lemon are seared and simmered with orzo pasta in a creamy, lemony sauce for an easy one-pan weeknight meal. The combination of dill pickle juice and Dijon mustard adds unexpected depth to the sauce.
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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.
Store covered in the refrigerator for up to 3 days; reheat gently on the stovetop with a splash of broth or water to restore sauce consistency.
Yes. Form meatballs up to 24 hours in advance and refrigerate on a parchment-lined tray until ready to sear and simmer.
Use 2 tsp dried dill in the meatball mixture, or swap fresh dill for fresh tarragon or parsley (though flavor will differ).
Sear until golden on all sides, then simmer until the internal temperature reaches 165°F or until no pink remains when cut open.
Yes. Ground turkey works well; cooking time may vary slightly, so check internal temperature to ensure doneness.
Refrigerate in an airtight container for up to 3 days; reheat gently on the stovetop with a splash of water or broth to restore creaminess.
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