Preheat your oven to 450°F (230°C).

Soak the diced bread in warm water for about 5 minutes, then squeeze out excess water and break it into smaller pieces.

In a skillet, melt a tablespoon of butter over medium heat. Sauté shallots and minced garlic for 3-4 minutes until soft and fragrant, then let it cool.

In a mixing bowl, combine soaked bread, ground chicken, sautéed shallots, minced garlic, grated parmesan, chopped sun-dried tomatoes, fresh rosemary, red pepper flakes, and a sprinkle of salt. Mix gently until combined.

Form the mixture into 16 meatballs and place them on a parchment-lined baking sheet. Drizzle olive oil on top.

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

In a separate skillet, heat olive oil over medium heat. Add chopped shallots and sauté until softened. Stir in tomato paste and red pepper flakes for 1-2 minutes.

Pour in white wine and simmer for about 2 minutes. Add orzo and chicken stock, stirring gently, and cook for about 8 minutes until orzo is tender.

Stir in heavy cream and spinach until the sauce is creamy and spinach wilts. Adjust seasoning to taste.

Serve meatballs over the creamy tomato orzo, garnished with crispy rosemary leaves, parsley, and additional parmesan if desired.