Preheat the oven to 450 degrees F and move a rack to the top. Line a baking sheet with parchment paper and lightly drizzle with olive oil or spray.

In a cast iron skillet or heavy pan, heat the olive oil on medium heat and saute the shallots with a pinch of salt until golden brown.

Add the garlic, thyme, sage, rosemary, and crushed red pepper. Cook for an additional minute. Turn off the heat and set aside to cool slightly.

In a large bowl, combine ground chicken, breadcrumbs, Parmesan, egg, Dijon mustard, cooled shallot mixture, salt, and pepper. Mix gently until combined, but try not to overmix.

Roll into 1 ½-inch meatballs (about 18–20 total). Arrange on the baking sheet and drizzle lightly with olive oil.

Bake for 10-12 minutes on the top rack, until just cooked through and lightly golden.

Remove the meatballs, set the oven to broil, then return the meatballs for 1-2 minutes at the end to achieve a slight char and brown on top.

While the meatballs bake, melt the butter over medium heat in the same skillet used for the shallots.

Add the sage and rosemary leaves and fry until crispy. Remove with a slotted spoon to a paper towel–lined plate and sprinkle with salt. Set aside for garnish.

Add the shallots to the sage-rosemary butter with a pinch of salt and pepper and saute until softened, but not browned.

Add the orzo and toast for about 2 minutes, constantly stirring.

Add the garlic and thyme and saute until fragrant, around 1 minute.

Increase the heat to high and pour in the white wine. Deglaze the pan, scraping up any browned bits. Simmer for 2–3 minutes until slightly reduced.

Stir in the chicken stock and bring to a gentle simmer. Reduce the heat to low and cook for 5–7 minutes, stirring occasionally, until the orzo is just tender. Add more stock if it looks too dry.

Stir in the cream, spinach, and Parmesan. Season with salt and pepper. Cook another minute or so until creamy and the spinach is wilted.

Heat olive oil in a small sauce pan to medium heat and saute garlic, thyme, and red chile pepper flakes with a pinch of salt for about 1 minute.

Turn the heat to high and pour in the wine, deglazing the pot and cooking until the alcohol has evaporated, about 1 minute.

Turn heat to low, add butter and lemon juice, stirring to combine and melt the butter. Salt to taste.

Spoon the creamy Parmesan orzo into shallow bowls and top with the baked meatballs. Garnish with grated Parmesan, fresh thyme, the crispy sage and rosemary leaves, salt, pepper, and a sprinkle of red pepper flakes if using.