In a spacious bowl, combine minced chicken, panko breadcrumbs, finely chopped onion, minced garlic, egg, parmesan cheese, milk, paprika, oregano, and a generous sprinkle of salt and pepper. Mix gently until just blended.

Wet your hands and roll the meat mixture into golf ball-sized meatballs, about 12 in total.

If baking, preheat oven to 220°C (425°F) and place meatballs on a lined tray. Lightly spray with olive oil and bake for 10 minutes then broil for 3-4 minutes until tops are golden.

In a large pan over medium heat, add olive oil, followed by onion and garlic. Sauté for 2-3 minutes until softened.

Stir in semi-dried tomatoes and red wine vinegar, cooking until reduced, about 2-3 minutes. Add tomato paste and mix well.

Pour in chicken stock, add risoni, cream, oregano, chili flakes, and pepper. Stir continuously, cooking for about 10 minutes until risoni is tender.

Turn off the heat, stir in fresh spinach and parmesan until spinach wilts. Gently add the cooked meatballs, coating in sauce. Serve hot.