Preheat your oven to 450°F (230°C). Gather all your ingredients.

In a small bowl, soak the diced bread in warm water for about 5 minutes. Gently wring out the excess water.

In a skillet, melt a tablespoon of butter over medium heat. Add chopped shallots and minced garlic, sauté for 3-4 minutes.

In a large bowl, combine soaked bread, ground chicken, sautéed mixture, parmesan, sun-dried tomatoes, rosemary, red pepper flakes, and salt. Mix gently.

Form the mixture into approximately 16 meatballs, about the size of a golf ball. Place on a parchment-lined baking sheet.

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

While the meatballs are baking, melt another tablespoon of butter in a skillet. Add remaining shallots and oil from sun-dried tomatoes, sauté for 1-2 minutes. Stir in tomato paste and red pepper flakes.

Pour in white wine, stirring for about 2 minutes. Add the orzo and chicken stock, cooking until orzo is al dente, about 8 minutes.

Once the orzo is cooked, lower heat and stir in heavy cream and spinach. Mix until the greens wilt.

Serve a scoop of creamy tomato orzo on each plate, topped with the meatballs. Garnish with crispy rosemary and extra parmesan.