Instructions

• Put 1 lb ground chicken into a large mixing bowl. Grate ¼ onion directly over the chicken, scraping any juice into the bowl.
• Add the remaining meatball ingredients to the bowl: 2 crushed garlic cloves, ⅓ cup grated parmesan cheese, ½ cup panko breadcrumbs, ¼ cup finely chopped fresh parsley, 1 egg, ½ teaspoon Italian seasoning, ¾ teaspoon salt, and ½ teaspoon black pepper. Use your hands to gently combine until just mixed.
• Lightly oil your hands and roll tablespoon-sized portions of the mixture into meatballs. Place the formed meatballs on a plate and set aside.
• Heat 2 tablespoons olive oil in a high-sided skillet or shallow casserole over medium-high heat until shimmering.
• Add the meatballs in a single layer (work in batches if needed to avoid crowding) and fry about 2 minutes, turning as needed, until golden. Transfer the browned meatballs to a plate.
• Reduce the heat to medium. Add ¾ onion (finely chopped), 1 carrot (peeled and finely chopped), and 1 celery stick (finely chopped) to the pan. Cook 3–4 minutes, stirring occasionally, until the vegetables are softened and lightly browned.
• Add 2 cups passata/marinara sauce and 1 cup chicken broth/stock to the pan. Stir in 2 teaspoons Italian seasoning, 1 teaspoon sugar, and 1 teaspoon salt. Bring the mixture to a gentle simmer.
• Stir in ½ cup orzo, then return the browned meatballs to the pan, nestling them into the sauce.
• Reduce the heat to low, cover the pan with a lid, and simmer gently, covered, for 10 minutes.
• Remove the lid and cook uncovered for a further 2–3 minutes, stirring gently, until the orzo is fully cooked and the sauce has thickened.
• Serve the dish topped with grated parmesan and basil leaves.