Instructions
Make the meatballs
In a large bowl, combine ground meat, egg, breadcrumbs, Parmesan, garlic powder, onion powder, salt, and pepper. Mix gently until combined. Form into small meatballs.
Cook the meatballs
Heat olive oil in a large skillet over medium heat. Add meatballs and cook for 6–8 minutes, turning occasionally until browned and cooked through. Remove and set aside.
Cook the orzo
In the same skillet, add orzo and lightly toast for 1–2 minutes. Pour in broth and bring to a simmer. Cover and cook for 8–10 minutes until orzo is tender and liquid is absorbed.
Combine everything
Return meatballs to the skillet. Add butter, chopped parsley, and lemon juice. Stir gently to combine and warm through.
Serve
Garnish with extra parsley and serve warm. Optional: sprinkle with additional Parmesan cheese.
Additional Notes
Tips for Best Flavor
Use chicken broth for richer taste
Add garlic or red pepper flakes for extra flavor
Top with feta or Parmesan before serving
Meal Prep & Storage
Store leftovers in refrigerator for up to 3 days
Reheat with a splash of broth to keep moist
Great for meal prep lunches
Nutritional Information (Approx. per serving)
Calories: 380–420
Protein: 25–30g
Carbs: 28–32g
Fat: 18–22g
