Chicken Meatballs with Orzo

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• 1 pound 90% lean ground chicken (or turkey)
  Ingredient note

  Source: 1 pound 90% lean ground chicken (or turkey)
• 1 each large egg
  Ingredient note

  Source: 1 large egg
• 1/2 cup Panko breadcrumbs
  Ingredient note

  Source: 1/2 cup Panko breadcrumbs
• ¼ cup Parmesan cheese (, freshly grated )
  Ingredient note

  Source: ¼ cup Parmesan cheese (, freshly grated )
• 1 teaspoon + 1/2 teaspoon Italian seasoning
  Ingredient note

  Source: 1 teaspoon Italian seasoning; Source: 1/2 teaspoon Italian seasoning
• ½ teaspoon garlic powder
  Ingredient note

  Source: ½ teaspoon garlic powder
• ½ teaspoon onion powder
  Ingredient note

  Source: ½ teaspoon onion powder
• ½ teaspoon + As Needed salt
  Ingredient note

  Source: ½ teaspoon salt; Source seasoning: Salt and pepper to taste
• ¼ teaspoon + As Needed black pepper
  Ingredient note

  Source: ¼ teaspoon black pepper; Source seasoning: Salt and pepper to taste
• 2 Tablespoons olive oil (, divided)
  Ingredient note

  Source: 2 Tablespoons olive oil (, divided)
• 2 Tablespoons butter
  Ingredient note

  Source: 2 Tablespoons butter
• 1/2 cup yellow onion (, diced)
  Ingredient note

  Source: 1/2 cup yellow onion (, diced)
• 4 cloves garlic (, minced)
  Ingredient note

  Source: 4 cloves garlic (, minced)
• 1 cup orzo pasta (, uncooked)
  Ingredient note

  Source: 1 cup orzo pasta (, uncooked)
• 2 1/2 cups chicken broth
  Ingredient note

  Source: 2 1/2 cups chicken broth
• 1/3 cup heavy cream
  Ingredient note

  Source: 1/3 cup heavy cream
• 1/2 cup Parmesan cheese (, freshly grated, reserve some for top)
  Ingredient note

  Source: 1/2 cup Parmesan cheese (, freshly grated, reserve some for top)
• 2 cups baby spinach
  Ingredient note

  Source: 1 to 2 cups baby spinach; upper source range endpoint used for shopping.

1. Make meatballs: In a medium bowl, combine 1 pound ground chicken, 1 egg, 1/2 cup breadcrumbs, 1/4 cup Parmesan cheese, 1 teaspoon Italian seasoning, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon salt. 1/4 teaspoon pepper, and 1 Tablespoon olive oil. Mix just until combined and let sit about 5 minutes. Roll into 18 (1-inch) meatballs.
2. Cook meatballs: Heat 1-2 Tablespoons olive oil in a large deep skillet over medium-high heat. Add the meatballs and cook 6 to 8 minutes, turning occasionally, until browned. Transfer to a plate and cover with foil to keep warm.
3. Sautè onions and garlic: Reduce the heat to medium and add the butter. Add 1/2 cup diced onion and cook 3 to 4 minutes, until softened. Stir in 4 cloves minced garlic and 1/2 teaspoon Italian seasoning and cook 30 seconds.
4. Toast orzo: Add 1 cup uncooked orzo and cook 1 to 2 minutes, stirring often, until lightly toasted.
5. Add liquids and simmer: Pour in 2 1/2 cups chicken broth, 1/3 cup cream and 1/2 cup parmesan. Bring to a gentle simmer, cover, and cook for 7 minutes. Stir halfway through and stir in spinach. Then return the meatballs to the skillet and cook for an additional 3 to 5 minutes, or until the orzo is cooked through. Add a splash more cream if needed.
6. Serve: Taste and season with salt and pepper as needed. Sprinkle with fresh parsley and extra Parmesan before serving if desired. Squeeze fresh lemon juice over top if desired.