How to Make One Pan Parmesan Chicken Meatballs

• In a large bowl, combine the egg, panko, grated Parmesan, minced garlic, chopped rosemary, salt, and black pepper. Gently mix in the ground chicken until fully incorporated.
• With oiled hands, scoop the mixture and form it into golf ball-sized meatballs, aiming for about 2 tablespoons each.
• Heat olive oil in a large skillet over medium heat. Cook the meatballs for 3-4 minutes, flipping until golden brown. Remove and set aside.
• In the same skillet, add the chopped shallots and sauté for 2 minutes, until soft and fragrant.
• Stir in the tomato paste, followed by the uncooked orzo, ensuring everything is well-combined.
• Pour in the chicken broth, adding a sprinkle of salt and pepper. Bring to a boil, then reduce heat and let simmer for 8 minutes, stirring occasionally.
• Stir in the half and half, return the meatballs to the skillet, and cook for 3 more minutes to heat through.