Preheat your oven to 450°F (230°C) and prepare a baking sheet lined with parchment paper.

Soak the diced bread in warm water for 5 minutes, then squeeze out excess water.

Sauté chopped shallots and garlic in a skillet with butter over medium heat for 3-4 minutes.

Mix soaked bread, ground chicken, sautéed shallots and garlic, parmesan, sun-dried tomatoes, rosemary, red pepper flakes, and salt in a bowl.

Shape the mixture into approximately 16 meatballs and drizzle olive oil on top.

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

In another skillet, sauté shallots with oil from sun-dried tomatoes for 2-3 minutes.

Add tomato paste and red pepper flakes; stir for 1-2 minutes.

Pour in white wine, let simmer for a minute, then add orzo pasta and chicken stock.

Cook orzo for about 8 minutes until al dente, stirring occasionally.

Stir in cream and spinach; cook until cream is incorporated and spinach is wilted.

Plate the tomato orzo and top with warm meatballs. Garnish with crispy rosemary leaves, parmesan, and parsley.