Preheat your oven to 450°F (230°C). Prepare a baking sheet with parchment paper.

Soak diced bread in warm water for 5 minutes, then squeeze out excess water.

Melt butter in a skillet over medium heat, then sauté shallots and garlic for 3-4 minutes.

In a mixing bowl, combine soaked bread, ground chicken, sautéed shallots and garlic, Parmesan, sun-dried tomatoes, rosemary, red pepper flakes, and a pinch of salt. Mix gently.

Form mixture into about 16 meatballs and place them on the prepared baking sheet. Drizzle with olive oil.

Bake meatballs for 25-30 minutes until golden brown and internal temperature reaches 165°F (74°C).

In a large skillet, melt butter over medium heat, add finely chopped shallots, and sauté for 2-3 minutes.

Stir in tomato paste and red pepper flakes, cooking for 1-2 minutes, then add white wine and simmer for 2 minutes.

Add orzo and chicken stock to the skillet, bring to a gentle boil. Reduce heat and cook for about 8 minutes until orzo is al dente.

Fold in heavy cream and spinach, stir until absorbed and spinach wilted. Adjust seasoning as needed.

Serve meatballs over creamy tomato orzo, garnished with crispy rosemary leaves and extra Parmesan if desired.