Pork & Veal Meatballs with Creamy Sun-dried Tomato Orzo

Meatballs: Mix equal parts ground veal & ground Italian sausage (I did one pound each), with 1 cup breadcrumbs, 2 eggs, and seasonings of choice – I used fresh minced garlic, minced shallot, and various dried seasonings. Convection baked and then broiled.

Orzo: Sauté shallot, garlic, and chopped sun-dried tomatoes in oil from SDT jar. Toast orzo then add in tomato paste, then some white wine. Cook white wine out then pour in 2 cup chicken broth and simmer, adding more broth as needed to liking. Finish w 1/4 to 1/2 cup heavy cream, chopped spinach, and generous heap of parm.