Mediterranean Chicken Meatballs with Orzo

I wanted to make a different version of pasta with meatballs and found this Mediterranean recipe. It felt a little lighter and you could add as many veggies as you like.  

Ingredients:
1 Tbsp. Olive oil spray

1 egg

1 lb. ground chicken

1/2 cup panko bread crumbs

1 Tbsp. finely chopped fresh mint

1 tsp. paprika

3 cloves garlic, finely chopped, divided

2 Tbsp. butter

1 1/4 cup orzo

3 cup chicken stock

2 cup fresh spinach, roughly chopped

1 cup cherry tomatoes, sliced in half

1 tsp. lemon zest

1 Tbsp. lemon juice

1 cup crumbled feta

Directions:

1. Preheat oven to 400 degrees. Line a sheet pan with aluminum foil. 

2. In a bowl combine egg, ground chicken, panko, mint, paprika, one clove of garlic, 1/2 tsp salt and 1/2 tsp black pepper. 

3. Form meatballs with a 1 1/2 Tbsp scooper and use your hands to make into smooth balls. Mix should make 12 meatballs. Place meatballs on prepared pan and spray olive oil over the meatballs. 

4. Bake meatballs for about 8 minutes until meatballs are slightly browned and cooked through. Remove from oven and seat aside.  

5. While the meatballs bake make the orzo pasta - In a large skillet over medium heat melt butter and add remaining chopped garlic. Cook while stiring for about 1 minute, do not allow the garlic to burn. Add orzo pasta and cook about 2 minutes until the orzo is lightly toasted. 

6. Add chicken stock to orzo and season with salt and pepper. Bring to a boil, then reduce to a simmer over medium low heat. Simmer orzo uncovered, stirring frequently to orzo doesn't burn on bottom and cook until liquid is absorbed and orzo is tender, about 12 minutes. 

7. Once orzo is cooked add in the spinach, cherry tomatoes, lemon zest, lemon juice, and half the feta. Cook for about 2 minutes until spinach is wilted and taste orzo for seasoning. Add salt and pepper if needed. 

8. To serve put orzo into the bowl and top with 2-3 meatballs, a sprinkle of feta, and fresh mint to garnish.