In a large bowl, mix together ground chicken, breadcrumbs, pecorino, egg, salt, and pepper until all combined. Divide into 20 even meatballs.

Heat large skillet over medium-high heat and add olive oil. Once hot, add meatballs and cook 7-8 minutes, turning every 2ish minutes or until 165F in center and evenly cooked throughout. Set aside on separate plate.

Add 1 tbsp butter to skillet, turning heat down to medium. Add orzo and toast for 3 minutes, stirring occasionally - leave the remaining brown bits from the meatballs. Once toasted, add chicken broth. Cover and cook for 8-10 minutes or until orzo is al dente, stirring every few minutes.

Once orzo is cooked, stir in remaining butter, milk, pecorino romano, and cracked pepper. Then add in spinach, stirring slowly until spinach begins to wilt. Add more milk if it seems dry. Let simmer for a few minutes to warm throughout and then add in meatballs. Stir until combined.

Top with extra pecorino and pepper. Serve!