Ingredients

• 2 oz fresh Italian bread, diced
  
• ½ cup warm water
  
• 2 tbsp butter
  
• 1 shallot, minced
  
• 4 garlic cloves, minced
  
• 1 tsp granulated garlic
  
• ¼ tsp crushed red pepper
  
• 1 ½ lbs ground chicken thigh
  
• ¼ cup grated parmesan cheese
  
• 2 tbsp chopped fresh sage
  
• 2 tbsp chopped fresh parsley
  
• ½ tsp kosher salt

• 2 tbsp butter
  
• 8 sage leaves
  
• 1 shallot, thinly sliced
  
• 1 cup orzo
  
• 1 cup chicken stock plus 1 tablespoon lemon juice
  
• 1 small handful fresh thyme sprigs, tied in kitchen twine
  
• 1 ½ cups chicken stock
  
• ⅓ cup heavy cream
  
• 2 oz fresh spinach (about 2 cups)
  
• ¼ cup grated parmesan cheese, plus extra for serving
  
• freshly cracked black pepper

Instructions

1. Heat the oven to 450°F. Line a sheet pan with parchment and lightly oil the surface.
2. Add the diced bread to a large bowl and pour the warm water over it. Press the bread down so it stays submerged and let it absorb the water for at least 5 minutes.
3. Warm a 12” skillet over medium heat. Melt the butter, then add the minced shallot and garlic. Cook just until softened. Mix in the granulated garlic and crushed red pepper, then take the pan off the heat.
4. Into the bowl with the soaked bread, add the ground chicken, parmesan, sage, parsley, kosher salt, and the warm shallot-garlic mixture. Combine everything thoroughly.
5. Shape the mixture into about fifteen 2-ounce meatballs, packing them firmly so they hold together. Arrange them on the prepared pan. Drizzle lightly with olive oil.
6. Bake on the oven’s top rack for 25–30 minutes, or until the meatballs are deeply golden and fully cooked.

1. Wipe out the skillet used earlier and return it to medium heat. Add the butter and let it melt. Drop in the sage leaves and allow them to crisp as the butter browns. Lift the sage out with a slotted spoon and set it on a paper towel.
2. Add the sliced shallots to the browned butter with a small pinch of salt. Cook for about 2 minutes. Stir in the orzo.
3. Pour in the chicken stock plus lemon juice and add the bundle of thyme. Bring to a gentle simmer and let it cook for 2 minutes.
4. Add the chicken stock, return the mixture to a simmer, then lower the heat to medium-low. Cook for about 6 minutes, stirring often to prevent sticking.
5. Stir in the heavy cream, spinach, and parmesan. Continue cooking until the spinach wilts and the cheese melts smoothly into the sauce. Season with salt if needed. Remove the thyme sprigs.

Spoon the creamy orzo into bowls and top with the baked chicken meatballs. Finish with the crispy sage, black pepper, extra parmesan, and a scattering of chopped parsley or thyme if you’d like.