Brown Butter Walnut Meatballs with Parmesan Orzo

In a large bowl, combine the ground chicken, walnuts, Parmesan, panko breadcrumbs, egg, garlic, parsley, sage, onion powder, salt, and pepper. Mix just until combined.

Roll into approximately 1 1/2-inch meatballs. You should get around 16–18. Heat the olive oil in a large skillet over medium heat. Add the meatballs and cook for about 6–8 minutes, turning occasionally, until browned on all sides. They don't need to be completely cooked through yet. Transfer to a plate.

Reduce the heat to medium-low. Add the butter to the same skillet. Once melted, add the sage leaves. Cook until the butter begins to foam and the milk solids turn golden brown and smell nutty, about 3–4 minutes. Remove the crispy sage leaves and reserve them for serving.

Add the shallot to the brown butter and cook for 2–3 minutes until softened. Add the garlic and cook for another 30 seconds. Stir in the orzo and cook for 1–2 minutes, stirring frequently, so it gets lightly toasted in the brown butter.

Pour in the chicken broth and bring to a gentle simmer. Nestle the meatballs back into the skillet. Cover and cook for about 10–12 minutes, stirring the orzo occasionally so it doesn't stick, until the orzo is tender and the meatballs reach 165°F internally. Add an extra splash of broth if the orzo absorbs the liquid too quickly.

Reduce the heat to low. Stir the heavy cream and Parmesan into the orzo until creamy. Add the lemon juice and season with salt and pepper to taste. Let everything sit for 2–3 minutes; the orzo will continue to thicken as it rests.

Spoon the creamy Parmesan orzo into bowls and top with the walnut chicken meatballs. Top with walnuts, Parmesan, parsley, and the crispy sage.

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