Chicken Meatballs with Orzo and Vegetables

Preheat the oven to 425°F and line a large baking sheet with parchment paper.

Finely chop one garlic clove and the shallot. In a large bowl, mix the ground chicken, chopped garlic, chopped shallot, balsamic vinegar, paprika, ½ cup parmesan, salt, and pepper until combined.

Roll the mixture into 12–15 meatballs and place them on the baking sheet. Drizzle lightly with olive oil and bake for about 25 minutes, until golden and cooked through.

While the meatballs bake, chop the cherry tomatoes in half and cut the broccoli into small florets.

Mince the remaining garlic clove. In a large skillet, melt the butter over medium heat, then add the garlic, tomatoes, and broccoli. Sear for 2–3 minutes.

Add the orzo and cook for 1–2 minutes, stirring until lightly golden. Season with salt and pepper.

Push the mixture to the sides of the skillet to make a small well in the center. Add the tomato paste, let it warm for a moment, then stir to coat everything evenly.

Pour in the white wine and water. Stir and bring to a boil, then reduce heat and cook for 8–9 minutes, stirring occasionally, until the orzo is tender.

In the last minute of cooking, stir in the pesto and 1 cup shredded parmesan until creamy and well combined.

Remove the meatballs from the oven and add them to the skillet. Toss gently to coat, then serve topped with extra parmesan and fresh basil.