Honey Dijon Walnut Crusted Chicken Meatballs with Creamy Lemon Parmesan Orzo & Roasted Broccoli

Preheat oven to 425°F and line two sheet pans with parchment paper.

Finely chop walnuts, dividing ½ cup for the meatballs and 1 cup for the crust, keeping the crust mixture slightly textured.

To make the meatballs, combine 1/3 cup panko and milk and let sit 1–2 minutes. Add ground chicken, ½ cup walnuts, 1/2 cup Parmesan, egg, garlic, parsley, Italian seasoning, onion powder, 3/4 tsp salt and pepper. Gently mix and form into 18–20 meatballs.

To coat the meatballs, combine remaining walnuts, panko and Parmesan with lemon zest, olive oil and 1/4 tsp salt. Press mixture generously onto each meatball and place on a prepared sheet pan. Lightly coat with cooking spray.

Toss broccoli with olive oil, salt and pepper and spread on the second sheet pan.

Roast meatballs and broccoli for 15–18 minutes, until the meatballs reach 165°F and the broccoli is browned and crisp-tender.

Cook orzo in chicken broth according to package directions. Stir in butter, Parmesan, milk, lemon zest and lemon juice. Season with salt and pepper, adding milk as needed for a creamy consistency.

Whisk together honey, Dijon, lemon juice and salt. Add warm water as needed to reach a thin, drizzly consistency.

Serve creamy lemon Parmesan orzo with roasted broccoli and walnut-crusted meatballs. Drizzle with honey Dijon sauce and garnish with parsley, Parmesan and additional walnuts, if desired.