Meatballs: Preheat the oven to 190c fan bake and line a large baking tray. Add 250g chicken mince to a bowl with 1/2 tsp garlic powder, 1/2 tsp mixed herbs, 1/4 tsp salt, 1/4 tsp pepper and 1 egg. Mix well and roll into small balls and place on the baking tray. Cook the meatballs for 12-15 minutes, turning occasionally until golden brown all over.
Orzo: In a large pan, add 1 tsp butter and slice 1 leek into rings. Cook for 3-4 minutes until softened. Add 1 tsp crushed garlic and cook for a further minute. Pour in 1/4 cup white wine and let it reduce for 2 minutes, scraping up any bits from the pan. Add 3/4 cup orzo and 1 1/2 cups chicken stock. Bring to a boil, then reduce to a simmer and cook for 8-10 minutes, stirring occasionally until the orzo is cooked and has absorbed most of the liquid.
Finish off: Add 1/4 cup frozen peas and stir through. Cook for 2 minutes then remove from the heat and stir through 1/4 cup grated parmesan cheese. Season to taste.
Assemble: Spoon the orzo into a bowl and place the meatballs on top.
Serve: Top with extra parmesan and fresh cracked pepper.