2 oz fresh Italian bread, diced

1/2 cup warm water

2 tbsp butter

1 shallot, minced

4 garlic cloves, minced

1 tsp granulated garlic

1/4 tsp crushed red pepper

1 1/2 lbs ground chicken thigh

1/4 cup grated Parmesan cheese

2 tbsp chopped fresh sage

2 tbsp chopped fresh parsley

1/2 tsp kosher salt

2 tbsp butter (for orzo)

8 sage leaves

1 shallot, thinly sliced

1 cup orzo

1 cup dry white wine

1 small handful fresh thyme sprigs, tied with kitchen twine

1 1/2 cups chicken stock

1/3 cup heavy cream

2 oz fresh spinach (about 2 cups)

1/4 cup grated Parmesan cheese, plus more for serving

Freshly cracked black pepper

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Preheat oven to 400°F. Soak diced Italian bread in warm water until softened, then squeeze out excess liquid.
Melt butter in a skillet and sauté minced shallot and garlic until soft and fragrant. Let cool slightly.
In a mixing bowl, combine soaked bread, ground chicken, Parmesan, sage, parsley, sautéed shallot and garlic, granulated garlic, crushed red pepper, and kosher salt. Mix gently.
Form into meatballs and place on a parchment-lined baking sheet. Bake for 20–22 minutes, until cooked through and golden.
Meanwhile, melt butter in a saucepan and fry sage leaves until crisp. Remove and set aside.
In the same pan, sauté sliced shallot until softened. Stir in orzo and toast for 1–2 minutes.
Deglaze with white wine and cook until slightly reduced. Add chicken stock and thyme bundle. Simmer for 10–12 minutes, until orzo is tender.
Remove thyme bundle. Stir in cream, spinach, and Parmesan until creamy. Season with black pepper.
Serve meatballs over Parmesan orzo, garnished with crispy sage leaves and extra Parmesan.

Swap ground chicken with ground turkey for variation.

Add a pinch of nutmeg to the meatballs for extra warmth.

Use whole wheat orzo for a lighter version.

Stir in mascarpone for extra richness in the orzo.

Meatballs can be frozen for up to 2 months; make orzo fresh for best results.