Prepare the Meatball Mixture: In a large mixing bowl, gently combine the ground chicken, breadcrumbs, Parmesan cheese, beaten egg, fresh oregano, fresh mint, minced garlic, finely chopped red onion, salt, and pepper.

Form and Chill the Meatballs: With slightly damp hands, scoop the mixture and form it into 1-inch meatballs, placing them on a parchment-lined baking sheet. Refrigerate for about 15 minutes.

Sear the Meatballs: Heat 2 tablespoons of olive oil in a skillet over medium heat and add the meatballs, searing for about 4 minutes on each side until browned.

Deglaze the Pan: Pour in ½ cup of dry white wine and scrape the bottom to release browned bits. Add chicken broth, lemon juice, and zest, bringing to a gentle simmer.

Cook the Orzo: Stir in 1 cup of orzo pasta, reduce heat to medium-low, and cook for about 8–10 minutes until al dente.

Combine and Finish Cooking: Nestle the meatballs back into the skillet, cover, and cook for an additional 5 minutes over low heat.

Rest and Serve: Remove from heat and let rest for 3 minutes before serving, garnished with chopped parsley.