Cacio e Pepe Chicken Meatball Skillet

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Mix ground chicken, breadcrumbs, pecorino, egg, salt, and pepper in a large bowl.

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Form into 20 meatballs. Heat olive oil in a large skillet over medium-high heat.

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Cook meatballs, turning occasionally until cooked through. Set aside.

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Add butter to skillet, reduce heat to medium. Toast orzo, then add chicken broth.

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Cover and cook until orzo is al dente. Stir in remaining butter, milk, pecorino, and pepper.

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Add spinach, simmer until wilted. Add meatballs, stir to combine. Serve topped with pecorino and pepper.

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