For the meatballs, preheat the oven to 425°F.
Prepare a sheet pan with a piece of parchment paper.
Place the diced bread in a large mixing bowl and pour the milk over top. Let soak, submerged, for at least 5 minutes.
Heat a 12” stainless steel skillet over medium heat. Add the butter. Once melted, add the minced shallot and garlic. Cook for a minute or so until softened. Stir in the granulated garlic and red pepper flakes. Turn off the heat.
In the bowl with the bread, add the ground chicken, parmesan, sun-dried tomatoes, rosemary, parsley, salt, and shallot mixture. Mix until incorporated. Form the mixture into approximately 16 meatballs, packing them tightly. Place them onto the prepared sheet pan. Drizzle with olive oil and bake 20 minutes, or until golden and cooked through. For the orzo, wipe out the same skillet and place it back over medium heat. Add the butter and sun-dried tomato oil. Add the rosemary sprig. Let it crisp on both sides as the butter begins to brown. Transfer the rosemary to a paper towel.
Add the shallots and garlic to the butter and season with a pinch of salt. Cook for about 2 minutes.
Stir in the tomato paste and red pepper flakes until the paste is incorporated. Stir in the white wine and then add the orzo. Bring the wine to a simmer and cook for 2 minutes, stirring often.
Add the chicken stock. Bring to a simmer again, reduce the heat to medium-low, and cook for about 6 more minutes, stirring often.
Add the milk, spinach, and pecorino cheese. Let the cream simmer while the spinach wilts and cheest melts in, stirring continuously. Season with salt if needed.
Serve the chicken meatballs over the orzo. Garnish with the crispy rosemary leaves, more pecorino, and any extra chopped parsley.