One-Pan Harissa-Glazed Chicken Meatballs with Toasted Orzo and Charred Zucchini

Prepare the fresh ingredients: Mince 6 cloves of garlic. Core and dice 1 large red bell pepper. Slice 2 medium zucchinis into 1/4-inch-thick half-moons. Zest 1 whole lemon to yield 1 tsp of zest, then juice it to yield 2 tbsp of fresh juice. Finely chop 1/2 cup of fresh cilantro.

In a large mixing bowl, combine 3 lbs of raw ground chicken, 1 raw egg, 1/2 cup of panko breadcrumbs, 2 tbsp of harissa paste, half of the minced garlic, 1.5 tsp of ground cumin, 1.5 tsp of ground coriander, 1 tsp of salt, and 1/2 tsp of black pepper. Gently mix until fully combined, then roll into 24 uniform meatballs (about 1.5 inches each).

Heat 2 tbsp of olive oil in a large, deep skillet or Dutch oven over medium-high heat. Working in batches to avoid crowding, sear the meatballs until browned on all sides, about 6 minutes total. The meatballs do not need to be cooked through yet. Transfer the seared meatballs to a plate and set aside.

In the same skillet with the residual oil and chicken fat, add the diced red bell pepper and sliced zucchini half-moons. Cook undisturbed for 3 minutes to achieve a deep, charred texture, then toss and cook for 1 more minute. Transfer the charred vegetables to the plate with the meatballs.

Reduce the heat to medium. Add 1 tbsp of olive oil to the skillet, then stir in the remaining minced garlic, 1.5 tsp of ground cumin, and 1.5 tsp of ground coriander. Cook for 30 seconds until fragrant, then add 1.5 cups of uncooked orzo pasta. Stir constantly to toast the orzo until it turns a light golden color, about 2 minutes.

Pour in 3 cups of chicken broth, the remaining 6 tbsp of harissa paste, and 1 tsp of lemon zest, scraping up any browned bits (fond) from the bottom of the pan. Bring the liquid to a gentle boil.

Return all of the seared meatballs and charred vegetables to the skillet, nestling them into the liquid and orzo. Cover the skillet, reduce the heat to medium-low, and simmer for 9 minutes, or until the orzo is tender and the meatballs are cooked through to an internal temperature of 165°F.

Remove the skillet from the heat. Stir in 2 tbsp of fresh lemon juice. Carefully transfer exactly half of the cooked meatballs (about 1.5 lbs cooked weight, or 12 meatballs) to an airtight container. Let them cool slightly, then seal and store in the refrigerator to use for the Day 3 dinner.

Garnish the remaining meatballs, charred vegetables, and toasted orzo in the skillet with 1/2 cup of finely chopped fresh cilantro. Serve hot directly from the pan.