Make Meatballs: Put all of the meatball ingredients (except the olive oil) in a large bowl; mix to combine. Use a 1 tablespoon cookie dough scoop to make meatballs, roll between your hands, and set on a plate. Continue until all the mixture is formed into meatballs. Set aside.

Cook Meatballs: Bring a large cast iron skillet to a medium-high heat and add the olive oil - move around so it coats the pan. Sear the chicken meatballs on the outside and then drop the heat a bit to finish cooking for about 10 minutes or until their internal temperature reaches 162 degrees F (use a meat thermometer), they will finish cooking as they rest and when added back to the pan. Remove from skillet and set aside.

Make Sauce + Orzo: Return the skillet to a medium high heat, add 2 tablespoons butter and let melt. Add shallots and garlic and sauté for 1-2 minutes. Add the 1 1/2 cups orzo, 2 cups chicken broth, 1/4 cup white wine, quartered lemon slices, 2 tablespoons lemon juice, 2 tablespoons capers, & 1 teaspoon Italian seasoning. Mix, cover, and let it simmer for 12-15 minutes. Stir occasionally, scraping the bottom of the pan, and add splashes of the broth, plus the 1/4 cup creamer, as it finishes cooking. Taste to make sure the orzo is fully cooked. (If you need to wait a few minutes before serving, the orzo will continually soak up the broth, so just add additional splashes and stir to thin it back out). 

Add Zest & Meatballs: Put the meatballs back in the skillet, along with a 1/2 tablespoon lemon zest, and mix until warmed throughout. Taste and add additional lemon zest or lemon juice to really amp those flavors up, if needed.

Serve: Enjoy with a sprinkling of freshly grated parmesan cheese!