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Preheat the oven to 425 degrees and line a baking sheet with parchment. Brush the parchment with olive oil and set aside.
In a bowl, combine the chicken, pesto, breadcrumbs, parsley, salt, pepper, eggs and Pecorino. Form into balls and place on the parchment.
Drizzle with olive oil and put in the oven until cooked through and golden brown, about 30 minutes.
In a large fry pan, heat the olive oil. Add in the garlic and sauté on low for about three minutes.
Add in the orzo and raise the heat to low/medium. Toast the orzo for about 5 to 8 minutes until slightly golden.
Add in half of the tomatoes and sauté for 2 minutes. Add in the chicken broth, and season with salt and pepper.
Stir often to prevent the orzo from sticking to the bottom of the pot. After about 10 minutes, add in the rest of the tomatoes and spinach. Cook until the spinach wilts.
In a small bowl, combine the ricotta with the pesto and Pecorino. Add that to the orzo and combine well.
Remove the meatballs from the oven and combine with the orzo and serve.