Chicken Meatballs:

1. In a large mixing bowl, combine all of the ingredients. Rub your hands with a little oil and form into balls. Makes 14-18 meatballs depending on size.

2. In a large skillet with a little olive oil brown the meatballs on each side.

3. They will not be fully cooked at this point. Remove from pan and set aside.

Creamy Orzo Sauce:

1. In the same pan, add olive oil, onions and garlic. Sauté for 2 minutes or until fragrant.

2. Add in the orzo pasta and toast for 1 minute or until fully coated with oil.

3. Pour in the wine and chicken stock and bring to simmer.

4. After about 5 minutes, when the orzo is not yet fully cooked, fold in the spinach, sundried tomatoes and nestle the chicken meatballs back into the pan.

5. Let the pasta simmer for 5 minutes more or until pasta is just about cooked (if needed add a little more water).

6. Pour in the heavy cream and add the parmesan cheese and salt/pepper to taste. Cook another few minutes until liquid is mostly absorbed.

7. Enjoy!