Prepare the Meatballs: In a large mixing bowl, combine the chicken mince, breadcrumbs, beaten egg, 2 minced garlic cloves, dried oregano, fresh parsley, salt, and pepper. Use your hands to gently mix everything together until just combined.

Form and Chill: Roll the mixture into about 16-20 small, walnut-sized meatballs. If you have time, placing them on a plate in the fridge for 10 minutes helps them hold their shape. What works best for me is using a small ice cream scoop for uniform size.

Sear the Meatballs: Heat 1 tbsp of olive oil in a large, deep frying pan or skillet over a medium-high heat. Carefully add the meatballs to the pan, ensuring not to overcrowd it (work in batches if necessary). Brown the meatballs on all sides, turning them every 2-3 minutes. This should take about 6-8 minutes in total. They don't need to be cooked through at this stage. This searing process creates a fantastic crust. Once browned, remove them from the pan 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 finely diced onion and cook for 4-5 minutes until softened and translucent. Add the other 2 minced garlic cloves and cook for another minute until fragrant.

Toast the Orzo: Add the uncooked orzo to the pan and stir constantly for 1 minute. This light toasting gives the pasta a lovely nutty flavour.

Simmer the Orzo: Pour in the hot chicken stock and add the lemon juice and zest. Bring to a gentle simmer, then return the seared meatballs to the pan. Reduce the heat to low, cover, and let it cook for 10-12 minutes, stirring occasionally to prevent the orzo from sticking.

Finish the Dish: After 10-12 minutes, the orzo should be al dente and most of the liquid absorbed. If you're using spinach, stir it in now until it wilts. Remove the pan from the heat.

Add the Final Touches: Gently stir in the fresh dill and half of the crumbled feta. Let the dish rest for 2 minutes. Serve immediately, topped with the remaining feta, an extra sprinkle of dill, and a lemon wedge on the side.