Step 1: In a large bowl, combine ground chicken, feta cheese, chopped red onion, 1 clove minced garlic, half of the chopped fresh dill, half of the chopped fresh parsley, fresh mint, breadcrumbs, egg, oregano, salt, and black pepper. Mix gently until just combined, being careful not to overmix.
Step 2: Form the mixture into 1 to 1.5-inch meatballs. You should get about 18-20 meatballs. Lightly oil your hands to prevent sticking if desired.
Step 3: Heat 1 tablespoon of olive oil in a large, oven-safe skillet over medium-high heat. Add the meatballs in batches and sear until browned on all sides, about 2-3 minutes per side. They don’t need to be cooked through. Remove the meatballs from the skillet and set aside.
Step 4: In the same skillet, add the remaining 1 tablespoon of olive oil (if needed). Add the remaining 1 clove minced garlic and sauté for 30 seconds until fragrant. Add the orzo pasta and toast for 1-2 minutes, stirring constantly, until lightly golden.
Step 5: Pour in the chicken broth and add the lemon zest. Bring to a simmer, then reduce heat to low, cover, and cook for 10-12 minutes, or until the orzo is al dente and most of the liquid has been absorbed.
Step 6: Gently nestle the seared meatballs back into the skillet with the cooked orzo. Stir in the fresh spinach until it wilts, which should take about 1-2 minutes.
Step 7: Remove from heat. Stir in the fresh lemon juice, the remaining fresh dill, the remaining fresh parsley, and a final sprinkle of crumbled feta cheese. Taste and adjust seasoning with additional salt and pepper if needed. Serve warm and enjoy your delicious greek chicken meatballs with zesty lemon orzo!