1. Preheat the oven to 400F 
2. Spray a large cookie sheet with cooking spray or line with aluminum foil. 
3. Combine meatball ingredients in a medium mixing bowl (mix with hands). Roll 2 tablespoons of the meat mixture into a ball. 
4. Place meatballs 1-inch apart on the baking sheet (yields 15 meatballs usually). Bake until browned and cooked through; 15-20 minutes. (You can use pre-made meatballs as well). Set cooked meatballs aside at room temp.
5. In a medium saucepan add the 6 cups of broth or stock, and bring it to a low simmer (basically you are warming the broth so you are not adding it to the rice mixture cold). If you have a warm setting on your stovetop, turn it to the warm setting and move to the next step.
6. Place a medium saucepan (4-quart) over medium-high heat and add 2 Tablespoons olive oil and 2 Tablespoons butter. Add (chopped) white onion, and cook onion until it’s translucent. Add garlic, and cook until fragrant (about a minute). Add the dry Italian seasonings. 
7. Add rice, stirring constantly for 2 minutes (coat rice with butter mixture). Add in dry white cooking wine, stirring often, until almost completely reduced, about 2-3 minutes. 
8. Add in the warm chicken broth (or stock) 1 cup at a time (It does not have to be exactly 1 cup), and bring up to temperature, stirring constantly, and simmer over medium heat.  
9. As the broth reduces, add in more broth, 1 cup at a time until the rice is cooked. Takes about 20 minutes total. 
10. Finally, add the heavy cream, stir for about 1 minute and remove from the heat. Add in the parmesan and spinach (allow spinach to wilt). Season to taste  Scoop rice into serving bowls and garnish with additional cheese, and pepper. Top with the cooked meatballs and enjoy!

_{Recipe adapted from Justin Chapple (Food and Wine)}