The Bottom Less Pit

For the Meatballs
1. Sauté 1 minced shallot in 2 teaspoons of olive oil over medium heat for 2 minutes
2. Reduce the heat to medium-low, and add 1 diced garlic clove and 7 minced sage leaves
3. Sauté for three minutes before adding 2 teaspoons of red pepper flakes
4. Cook down for another two minutes, then remove from heat
5. Add to a bowl with:
- 1 lb ground chicken
- 1 egg
- 1/2 cup gluten-free breadcrumbs
- 1/4 cup feta, crumbled
- 1 tablespoon lemon juice
- 1 tsp lemon zest
- 1/2 tsp pepper
- 1/2 tsp oregano
- 1/4 tsp salt
5. Form into balls and place on a prepared sheet pan
6. Cook meatballs at 400 degrees for 25 minutes

For the Pesto Orzo
1. Bring 3 1/2 cups of veggie broth to a boil
2. Add 1 1/2 cups of gluten-free orzo to the pot
3. Reduce the heat to medium-low and stir occasionally for 20 minutes until the liquid has been absorbed
4. Add 1/4 cup pesto to the cooked orzo and stir
5. Serve with the meatballs, blistered cherry tomatoes, toasted pine nuts, and feta