• In a large bowl, combine ground chicken, Parmigiano, breadcrumbs, salt, pepper, garlic powder, egg, basil, parsley, and fresh lemon juice. Mix until just combined to avoid overmixing. If the mixture feels too wet to be able to roll into meatballs, mix in another tablespoon of breadcrumbs at a time until it feels tacky, but not wet. 
Coat your hands in olive oil or water so the mixture doesn't stick to your hands.
• Roll the ground chicken into small 1-inch meatballs. It should yield approximately 12 meatballs. 

Option 1: Frying Meatballs

• Add olive oil to a skillet over medium heat. Once shimmering, place your meatballs into the skillet. Fry them, turning every 1-2 minutes, until golden brown and reached 165℉, about 8 minutes. Don't overcrowd the pan. Fry in batches if necessary. 
• Remove and set on a paper towel-lined plate. Then serve immediately.

Option 2: Baking Meatballs

• Preheat the oven to 400℉. Line a rimmed baking tray with parchment paper. Drizzle the parchment paper with olive oil. Place the meatballs onto the tray, setting them at least 1 inch apart. 
• Bake in the oven for 10-12 minutes or until they reach 165℉ and are lightly browned (They won't be nearly as golden-brown as when they're fried). Serve immediately.

Finish in Orzo (Make it a Meal)

• Add olive oil to a skillet over medium heat. Once shimmering, place your meatballs into the skillet. Fry them, turning every 1-2 minutes, until they are golden brown. Don't worry about them reaching 165℉ because we will finish cooking them in the orzo. 
Use the same pan to fry the chicken meatballs that you plan on using for the orzo to save time on cleanup!
• Follow the directions for our Lemon Spinach Orzo or One-Pot Creamy Tomato Orzo. Once you reach the step of covering the orzo, nestle the meatballs into the orzo. Cover and simmer for 15 minutes until the orzo is ready. Remove the meatballs and continue following the instructions to complete the orzo. Return the meatballs to the orzo and serve.