This whole dinner can be on the table in under 40 minutes, can scale really well to feed a crowd, and keeps well in the fridge for leftovers / meal prep. It's also very kid and toddler friendly! These meatballs are also baked in the oven vs fried stove top, which keeps the mess at a minimum and frees up your time to make the orzo while the meatballs bake.

When making chicken meatballs, I always use ground chicken thigh meat (vs chicken breast meat), it's going to have a much better flavor. If you have a small ice cream or cookie scooper, it helps to use it to shape the meatballs evenly. Otherwise, you want the meatballs to be about the size of golf balls for this one.

If you want to add a little extra green vegetable to this meal (other than the spinach in the orzo!), you can roast some broccolini in the oven while you bake the meatballs, just put the broccolini in half way through / once the meatballs have been in for 12-15 minutes.

You can sub gluten free panko in the meatballs and gluten free orzo to make this entire dish gluten free.

Serves 4-6 for dinner (~24 golf ball sized meatballs).