chicken meatballs with lemon orzo
 In 2020 I went through a phase where I posted so many meatball recipes that one night over dinner, my friends Mark and Lexie were calling me the meatball queen. Their son, Charlie, was at that incredible baby age where they’re getting into their talking groove and will pretty much repeat any word you say, so Mark did what anyone in this situation would do, and taught his child to call me Meatball. It stuck. I am forever known as Meatball to Charlie and now his younger brother, my godson Augie. Like, I don’t even think they know my name. They exclusively call me Meatball. Their grandmother (hey, Randi!) heard them calling me Meatball when I was super pregnant with Cash and got the most panic-stricken look on her face. “Oh no, boys! That’s not nice! Don’t call Caro a Meatball!” That moment will live in my head forever as the cutest misunderstanding all of time. If you’ve been following my recipes for a while, this one will look familiar. I first published a version of meatballs and orzo in 2020, and it became a cult classic because of its ease and absolute addictive nature. So, it’s time for a new version! My kids have been in an eating rut, and they absolutely inhaled this, which felt like such a win. Ok fine, I had to pick the peas out for them to eat it. But it still felt like a win! Listen to this week’s episode of So Into That (about my backstory in the food world) while you cook! This is also an excellent drop-off meal for a friend with a new baby, or who’s going through something tough. Store the orzo in one container and the meatballs in another. Tell them to reheat the orzo in a skillet over medium heat, adding a splash of water or stock to loosen it up. They can throw the meatballs in the oven at 400°F for 5 to 7 minutes, or even in the microwave for 30 seconds. Serves 4 Cook time: ~45 minutes Tools: 12-inch oven-proof skillet (like a cast iron — see notes if you don’t have one!) Mixing bowlChef’s knifeCutting board 12-inch oven-proof skillet (like a cast iron — see notes if you don’t have one!) 12-inch oven-proof skillet (like a cast iron — see notes if you don’t have one!) Mixing bowl Mixing bowl Chef’s knife Chef’s knife Cutting board Cutting board Ingredients: 1 tablespoon extra-virgin olive oil (or any cooking oil)1 large egg1 pound ground chicken1 cup grated Parmesan cheese, divided1 tablespoon rosemary, finely minced 1/3 cup of any breadcrumbs or almond flour (I used almond flour and they were so tender and perfect)Zest and juice of 1 organic lemon (preferably Meyer), dividedKosher salt 1/2 teaspoon red pepper flakes, divided1 large shallot, minced2 garlic cloves, minced3 tablespoons unsalted butter1 cup orzo pasta 2 to 3 cups low-sodium chicken stock1 cup frozen peas (optional) 1 tablespoon extra-virgin olive oil (or any cooking oil) 1 tablespoon extra-virgin olive oil (or any cooking oil) 1 large egg 1 large egg 1 pound ground chicken 1 pound ground chicken 1 cup grated Parmesan cheese, divided 1 cup grated Parmesan cheese, divided 1 tablespoon rosemary, finely minced 1 tablespoon rosemary, finely minced 1/3 cup of any breadcrumbs or almond flour (I used almond flour and they were so tender and perfect) 1/3 cup of any breadcrumbs or almond flour (I used almond flour and they were so tender and perfect) Zest and juice of 1 organic lemon (preferably Meyer), divided Zest and juice of 1 organic lemon (preferably Meyer), divided Kosher salt Kosher salt 1/2 teaspoon red pepper flakes, divided 1/2 teaspoon red pepper flakes, divided 1 large shallot, minced 1 large shallot, minced 2 garlic cloves, minced 2 garlic cloves, minced 3 tablespoons unsalted butter 3 tablespoons unsalted butter 1 cup orzo pasta 1 cup orzo pasta 2 to 3 cups low-sodium chicken stock 2 to 3 cups low-sodium chicken stock 1 cup frozen peas (optional) 1 cup frozen peas (optional)