In a large bowl, combine the ground chicken, panko, finely grated onion, garlic, egg, parmesan, milk, paprika, oregano, salt, and pepper. Mix gently with your hands until just combined—don't overmix, as this keeps the meatballs tender. Shape the mixture into 12 evenly-sized balls and arrange them on a parchment-lined baking sheet. Bake at 425°F (220°C) for 10 minutes until they're cooked through, then place under the broiler for 3-4 minutes until lightly golden. I always use panko with a lighter crunch for the best texture. Set the cooked meatballs aside while you prepare the sauce.

While the meatballs bake, heat the olive oil in a large skillet or Dutch oven over medium heat. Add the diced onion and cook for 2-3 minutes until softened and fragrant. Add the garlic and cook for another 30 seconds, then add the sun-dried tomatoes and red wine vinegar, cooking for 30 seconds to deglaze the pan slightly. Stir in the tomato paste and cook for 1-2 minutes, stirring constantly to caramelize it slightly and deepen the flavor. I prefer using a quality extra virgin olive oil and rich tomato paste for a more luxurious base.

Pour the chicken stock into the sauce base from Step 2 and bring to a gentle simmer. Stir in the orzo, heavy cream, oregano, chili flakes, pepper, and nutmeg. Let everything cook together for 5 minutes, stirring occasionally to prevent the pasta from sticking. The orzo will begin absorbing the flavorful liquid and cream, creating a rich, cohesive sauce.

Add the water to the pan and continue cooking for another 5 minutes, stirring gently, until the orzo is tender and has absorbed most of the liquid—the sauce should be creamy but not soupy. Stir in the spinach and 1/2 cup parmesan, stirring constantly until the spinach is completely wilted and the cheese melts into the sauce, about 1-2 minutes. Taste and adjust seasonings as needed.

Gently fold the cooked meatballs from Step 1 into the creamy orzo mixture, turning them carefully to coat them evenly with sauce. Transfer to a serving dish and garnish with additional parmesan and chili flakes if desired. The meatballs will warm through in the residual heat of the sauce while you plate.