1-Step 1: Prepare the Meatballs Begin by combining 1 pound of ground chuck with 2 teaspoons kosher salt, 1/2 teaspoon black pepper, 3/4 cup Italian seasoned breadcrumbs, 1/3 cup minced flat-leaf Italian parsley, 3/4 cup grated Parmesan cheese, 2 cloves garlic paste, and 1 large beaten egg. Gently mix everything together without overworking it to avoid tough meatballs, then shape the mixture into 1-inch balls and place them on a parchment-lined sheet for easy handling.

2-Step 2: Make the Sauce and Orzo Heat 1/4 cup extra virgin olive oil in a pot over medium heat and add 1 large diced onion. Cook until the onion turns translucent, then stir in 1 teaspoon red pepper flakes for about 30 seconds. Next, add 1 28-ounce can of plum tomatoes and 3 1/2 cups of stock, bring it to a simmer, and mix in half a packed cup of chopped basil along with 1 pound of orzo.

3-Step 3: Combine and Cook Add the prepared meatballs to the pot, bring everything to a simmer, then reduce the heat to low, cover, and cook for 15 minutes. Check the orzo afterward; if it’s not tender, cover and cook for another 3 minutes. Once done, uncover, stir in the remaining basil, and top with dollops of 1 cup ricotta. Serve warm with extra grated cheese if you like.