Preheat oven to 400F. Line a baking pan with parchment paper. Drizzle with olive oil.

Combine all ingredients in a large bowl. Mix until well combined, then shape into 1-2 tablespoon sized balls to evenly distribute on the baking pan. Drizzle with more olive oil.

Bake for 20 to 25 minutes, until fully cooked through.

In a large dutch oven or pot over medium high heat, add the olive oil to warm up until glistening. Add the shallots and garlic to saute for 1 minute.

Deglaze with the white wine, then reduce heat to medium to cook for 1 to 2 minutes to cook out the alcohol.

Stir in the Better than Bouillon Premium Chicken, tomato paste, and butter.

Once the butter has melted, stir in the chicken broth, heavy cream, red pepper flakes, and dried oregano. Bring to a boil, then reduce to simmer for 5 minutes.

Stir in the grated parmesan and salt to taste. Add the baked chicken meatballs.

If desired, stir in the spinach to cook for a few minutes, as well as cooked pasta prior to serving.