Baked Sage Chicken Meatballs with Parmesan Orzo

Baked Sage Chicken Meatballs

• 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

Parmesan Orzo

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