Prepare the Meatballs:

• Preheat oven to 450°F. Line a baking sheet with parchment paper and lightly oil it.
• Place diced bread in a large bowl, pour warm water over it, and let soak for 5 minutes.
• Heat a skillet over medium heat and melt butter. Add shallot and garlic, cooking until softened. Stir in granulated garlic and red pepper flakes, then turn off heat.
• In the bowl with bread, add ground chicken, Parmesan, sage, parsley, salt, and shallot mixture. Mix until well combined.
• Form the mixture into 15 meatballs (about 2 oz each), packing them tightly. Place on prepared baking sheet, drizzle with olive oil, and bake for 25-30 minutes or until golden and cooked through.

Prepare the Parmesan Orzo:

• Wipe out the skillet and return to medium heat. Melt butter and add sage leaves, allowing them to crisp. Transfer crispy sage to a paper towel.
• Add shallots to the butter, season with salt, and cook for 2 minutes. Stir in orzo.
• Pour in white wine and add thyme. Simmer for 2 minutes. Stir in chicken stock, bring to a simmer again, and cook for about 6 minutes, stirring often.
• Add heavy cream, spinach, and Parmesan. Stir until spinach wilts and Parmesan melts. Season with salt to taste. Remove thyme sprigs.

Assemble & Serve:

• Serve chicken meatballs over the Parmesan orzo.
• Garnish with crispy sage, freshly cracked black pepper, extra Parmesan, and additional chopped parsley and thyme if desired.