In a small bowl, combine the breadcrumbs and milk. Whisk until well combined and slightly thickened. This means the breadcrumbs have absorbed the moisture. Set aside.

In a medium mixing bowl, add the ground turkey, seasonings, breadcrumb mixture, and egg. Mix until just combined.

Using a scooper, form the mixture into 1 to 1.5 inch meatballs. If the mixture sticks to your hands, lightly coat your palms with olive oil for a smoother roll. Place the meatballs on a parchment-lined baking sheet and freeze for 30 minutes.

Preheat a medium-sized saucepan over medium-high heat and drizzle in the roasted garlic olive oil. Add the meatballs and sear on each side for about 5 to 7 minutes, until browned. They do not need to be fully cooked through. Remove and set aside.

Reduce heat to medium and add the butter. Once melted, add the shallots, sun-dried tomatoes (avoid adding the oil they are soaked in), garlic paste, tomato paste, and basil paste. Stir for about 60 seconds until fragrant.

Add the orzo and all pasta seasonings to the pan. Stir to combine and coat everything evenly.

Pour in the chicken broth and heavy cream. Add the meatballs back into the pan, cover, and let cook undisturbed for 15 minutes. If your stove runs hot and the mixture starts to boil instead of gently simmer, reduce the heat to medium-low.

After 15 minutes, stir the orzo and meatballs, then cover again and cook for an additional 3 minutes, or until the orzo is tender and the meatballs are fully cooked through.

Add in the fresh spinach and stir until wilted into the sauce.

Garnish with grated parmesan cheese and lightly dried Italian herbs. Serve hot.