Stir the finely grated zest of 1 large lemon, 1 finely diced medium shallot, 1 large egg, 4 minced garlic cloves, ⅓ cup panko breadcrumbs, ¼ cup finely chopped fresh parsley leaves, 2 tablespoons finely chopped fresh dill, 2 tablespoons half-and-half, 2 teaspoons dried oregano, 1 teaspoon kosher salt, and ¼ teaspoon black pepper together in a large bowl.

Add 1 pound ground chicken and mix until evenly combined; do not overmix or the meatballs will be tough. Scoop out the mixture in heaping 2-tablespoon portions (about 20) and roll between damp hands until a smooth ball forms. Place on a plate.

Heat 2 tablespoons olive oil in a 12-inch frying pan or skillet over medium heat until shimmering. Add the meatballs in a single layer and cook, turning occasionally, until browned and cooked through, and an instant-read thermometer inserted into the center of a meatball registers at least 165°F, 12 to 15 minutes total. Transfer to a clean plate.

Add 3 ¾ cups low-sodium chicken broth and 1 ½ teaspoons kosher salt to the same skillet and bring to a boil over medium-high heat. Reduce the heat to medium and stir in 1 ½ cups dried orzo. Cook according to the package instructions, stirring occasionally, for 1 minute less than al dente and most of the broth is absorbed, about 9 minutes.

Remove the skillet from the heat. Stir in 3 ounces crumbed feta cheese, the juice of 1 large lemon, and 1 tablespoon finely chopped fresh dill. Return the meatballs to the skillet, cover, and cook until the meatballs are warmed through, 1 to 2 minutes more. Garnish with more chopped dill if desired.