With the rack in the middle position, preheat the oven to 400°F (200°C). Line a baking sheet with a silicone mat or parchment paper.
In a large bowl, combine the panko and milk. Let soak for 5 minutes. Add the remaining ingredients. Season with salt and pepper. Mix well with your hands. With lightly oiled hands, form the mixture into 8 balls. Place the meatballs on the baking sheet, evenly spaced out.
Bake for 20 minutes or until the meatballs are golden and a thermometer inserted in the centre reads 165°F (74°C). Keep warm.
Meanwhile, in a pot, bring the broth to a boil. Keep warm.
In a large pot over medium-high heat, soften the onion in 2 tbsp of the butter. Add the rice and cook for 1 minute, stirring to coat in the butter. Add the wine and let reduce until almost dry.
Over medium heat, add the hot chicken broth, about 1 cup (250 ml) at a time, stirring frequently until the liquid is completely absorbed before adding more broth. Season with salt and pepper. Cook for 18 to 22 minutes or until the rice is al dente. Add the sugar snap peas and cook for 1 minute. Add more broth as needed.
Off the heat, add the Parmesan and remaining butter. Mix well until creamy. Adjust the seasoning.
Serve the risotto in bowls. Garnish with the meatballs and crumbled spicy kale chips with Parmesan, if desired.