Preheat your oven to 400°F (200°C). In a large mixing bowl, combine ground chicken, finely minced garlic, oregano, salt, pepper, egg, and panko breadcrumbs. Mix everything thoroughly until the ingredients are well incorporated.
Shape the mixture into evenly sized meatballs, about 1 to 1.5 inches in diameter, and place them on a baking sheet lined with parchment paper. Bake for 15-20 minutes, or until the meatballs are golden brown and cooked through.
While the meatballs are baking, bring a large pot of chicken broth or water to a boil. Add the uncooked orzo pasta and cook until just tender, about 8 minutes, stirring occasionally. Drain the orzo, reserving a small cup of cooking liquid.
In a large skillet, heat olive oil over medium heat. Add the baked meatballs and cook for 2-3 minutes to enhance their flavor and ensure they’re heated through. Remove and set aside.
Add lemon zest and lemon juice to the skillet, stirring to release a fragrant citrus aroma. Pour in the reserved pasta cooking liquid or additional broth as needed to loosen the sauce.
Stir in a tablespoon of butter to add richness and flavor to the lemon sauce. Season with additional salt if needed, then return the meatballs to the skillet, spooning the sauce over them. Let everything simmer gently for 2-3 minutes, allowing the flavors to meld.
Fluff the lemon orzo with a fork, mixing in any remaining lemon juice and zest for a bright, fresh flavor. Plate the lemon orzo first, then top with the savory chicken meatballs and sauce.
Finish with a sprinkle of fresh herbs if desired, and serve immediately for a vibrant, citrusy meal with a tender, juicy texture from the meatballs and a fragrant, lemony pasta base.
