Prepare the Meatballs

Begin by finely chopping the sun-dried tomatoes, onion, garlic, and basil either by hand or using a mini chopper. Transfer the chopped ingredients into a large mixing bowl.

Add the ground chicken, Panko breadcrumbs, egg, Parmesan cheese, Italian seasoning, garlic powder, and black pepper to the bowl. Mix the ingredients thoroughly using a wooden spoon or your hands until the mixture is well combined.

Shape the mixture into approximately 24 evenly sized meatballs, using a small cookie scoop for uniformity. For smooth, round meatballs, lightly oil your hands during this process.

Cook the Meatballs

In a large pan or casserole dish, heat the reserved sun-dried tomato oil over medium heat. Sear the meatballs for about 5 minutes, turning them gently to ensure they brown evenly on all sides. Once the meatballs are golden, remove them from the pan and set aside. They will finish cooking later in the sauce.

Assemble the Dish

Deglaze the pan by adding a splash of white wine or cooking sherry, scraping up any browned bits left on the bottom with a wooden spoon. Let the liquid reduce until nearly evaporated.

Next, melt the butter in the pan, then add the finely chopped onion and minced garlic. Sauté over medium-low heat until the onions are soft and fragrant.

Add the chopped sun-dried tomatoes and orzo pasta to the pan, stirring to combine. Pour in the chicken broth and bring the mixture to a gentle simmer.

Carefully return the meatballs to the pan, ensuring they are nestled into the sauce. Let everything cook for 12-15 minutes, stirring occasionally to prevent the orzo from sticking to the bottom.

Finish the Dish

Once the orzo is tender and the meatballs are cooked through, stir in the heavy cream and grated Parmesan cheese, mixing until fully incorporated. Finally, fold in the chopped spinach, allowing it to wilt into the sauce.

Serve immediately, garnished with additional grated Parmesan cheese if desired.