In a large bowl, combine all meatball ingredients. Mix until just combined and form into 1½-inch balls.
Heat olive oil in a large skillet over medium heat. Add meatballs in batches and cook until browned on all sides and cooked through (about 8–10 minutes total). Remove and set aside.
In the same skillet, add 1 tablespoon olive oil and minced garlic. Sauté for 30 seconds until fragrant.
Add orzo and toast for 1–2 minutes. Pour in chicken broth, bring to a boil, then reduce to simmer. Cook uncovered, stirring occasionally, until orzo is tender and most liquid is absorbed (8–10 minutes).
Stir in lemon juice, zest, butter, Parmesan, salt, and pepper. Mix until creamy.
Return meatballs to the skillet and toss gently with orzo. Sprinkle with fresh parsley before serving.
Prep Time: 15 minutes | Cooking Time: 25 minutes | Total Time: 40 minutes
Kcal: 510 kcal | Servings: 4 servings
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