For the Meatballs

1. Preheat the Oven
   • Set your oven to 450°F.
   • Line a baking sheet with parchment paper for easy cleanup.
2. Prepare the Bread
   • Dice 2 oz of fresh Italian bread into small pieces and place it in a large mixing bowl.
   • Pour ½ cup warm water over the bread, ensuring it’s fully submerged.
   • Let the bread soak for at least 5 minutes until softened.
3. Cook Aromatics
   • Heat a 12-inch skillet over medium heat.
   • Melt 2 tbsp butter in the skillet.
   • Add 1 minced shallot and 4 minced garlic cloves, stirring until softened and fragrant (about 1-2 minutes).
   • Stir in 1 tsp granulated garlic and ¼ tsp red pepper flakes.
   • Remove the skillet from heat and let it cool slightly.
4. Combine Meatball Ingredients
   • To the soaked bread, add:
     • 1 ½ lbs ground chicken thigh
     • ¼ cup grated parmesan cheese
     • ½ cup chopped sun-dried tomatoes (in olive oil)
     • 2 tbsp chopped fresh parsley
     • 2 tsp chopped fresh rosemary
     • ¼ tsp kosher salt
     • The cooked shallot and garlic mixture.
   • Mix everything together until well combined.
5. Shape the Meatballs
   • Form the mixture into 16 meatballs, each weighing about 2 ounces.
   • Pack the meatballs tightly to ensure they hold their shape.
6. Bake the Meatballs
   • Place the meatballs on the prepared sheet pan.
   • Drizzle with a bit of olive oil for added moisture and browning.
   • Bake on the top rack of the oven for 25-30 minutes until golden brown and cooked through.

For the Tomato Orzo

7. Prepare the Skillet
   • Wipe out the skillet used earlier and place it back on medium heat.
   • Add 1 tbsp butter and 1 tbsp sun-dried tomato olive oil (from the jar).
8. Crisp the Rosemary
   • Add a sprig of rosemary to the skillet.
   • Let it crisp on both sides as the butter begins to brown (about 1-2 minutes).
   • Remove the rosemary and place it on a paper towel for garnishing later.
9. Cook Aromatics
   • Add 1 minced shallot and 4 minced garlic cloves to the skillet.
   • Sprinkle with a pinch of kosher salt and sauté for about 2 minutes until softened.
10. Incorporate Tomato Paste
    • Stir in ¼ cup tomato paste and ¼ tsp red pepper flakes until well combined and fragrant.
11. Deglaze with Wine
    • Pour in ¼ cup dry white wine, scraping the bottom of the skillet to release any browned bits.
    • Let the wine simmer for 2 minutes.
12. Add the Orzo and Stock
    • Stir in 1 cup orzo, ensuring it’s coated in the tomato mixture.
    • Pour in 2 ¼ cups chicken stock.
    • Bring the mixture to a simmer, then reduce the heat to medium-low.
    • Cook for about 8 minutes, stirring often, until the orzo is tender and the liquid has reduced.
13. Finish the Sauce
    • Add ¼ cup heavy cream, stirring until the sauce is creamy.
    • Stir in 2 cups fresh spinach until wilted.
    • Mix in ½ cup grated parmesan cheese until melted and incorporated.