Prepare the Meatballs: In a large mixing bowl, combine the chicken mince, panko breadcrumbs, beaten egg, 3 cloves of minced garlic, chopped dill, oregano, salt, and pepper. Use your hands to gently mix everything together until just combined. Be careful not to overwork the mixture, as this can make the meatballs tough.

Form and Brown the Meatballs: Roll the mixture into small, walnut-sized meatballs (you should get around 20-24). Heat 2 tbsp of olive oil in a large, deep skillet or frying pan over a medium-high heat. Carefully place the meatballs in the pan in a single layer (you may need to do this in two batches) and cook for 5-7 minutes, turning occasionally, until they are golden brown on all sides. They don't need to be cooked through at this stage. Remove them from the pan with a slotted spoon and set aside on a plate.

Sauté the Aromatics: Reduce the heat to medium. Add the remaining 1 tbsp of olive oil to the same pan. Add the chopped onion and cook for 4-5 minutes until it has softened and become translucent. Add the remaining 2 cloves of minced garlic and cook for another minute until fragrant.

Toast the Orzo: Pour the dry orzo into the pan. Stir it constantly for about 1-2 minutes, allowing it to toast in the pan. This step gives the pasta a lovely nutty flavour.

Simmer the Orzo: Pour in the hot chicken stock and add the lemon zest. Bring the liquid to a simmer, scraping up any browned bits from the bottom of the pan—that's where so much flavour is!

Combine and Cook: Return the browned chicken meatballs to the pan, nestling them into the orzo and stock. Once the liquid is gently simmering again, reduce the heat to low, cover the pan with a tight-fitting lid, and let it cook for 10-12 minutes.

Final Touches: After 10-12 minutes, remove the lid. The orzo should have absorbed most of the liquid and be cooked al dente. Check that the meatballs are cooked through. I find that keeping the lid on tight is key here to ensure the orzo steams properly.

Serve: Take the pan off the heat. Gently stir in the fresh lemon juice, crumbled feta, and chopped fresh parsley. Serve immediately, straight from the pan.