1-Step 1: Prepare the Meatballs Begin by combining 1 pound ground chuck with 2 teaspoons kosher salt and 1/2 teaspoon black pepper in a large bowl. Mix in 1/3 cup minced flat-leaf Italian parsley, 2 cloves garlic paste, 3/4 cup grated parmesan cheese, 3/4 cup Italian seasoned breadcrumbs, and 1 large beaten egg. Gently combine the ingredients just until mixed to avoid tough meatballs.

2-Step 2: Form and Set Aside Roll the mixture into 1-inch meatballs and place them on a parchment-lined tray to prevent sticking. This step takes about 10 minutes and ensures your meatballs hold their shape during cooking.

3-Step 3: Cook the Base Heat 1/4 cup extra virgin olive oil in a large heavy pot over medium heat. Add 1 large diced onion with a pinch of salt and cook until soft and translucent, about 5 minutes. Stir in 1 teaspoon red pepper flakes and cook for another 30 seconds to release the flavors.

4-Step 4: Add Sauce and Orzo Pour in 1 (28-ounce) can of hand-crushed or blender-pulsed plum tomatoes and 3 1/2 cups stock, then bring to a simmer. Season with salt, pepper, and half of the 1/2 packed cup chopped basil. Stir in 1 pound orzo to coat it well with the sauce.

5-Step 5: Simmer with Meatballs Add the raw meatballs to the pot, reduce heat to low, and cover tightly. Let it simmer for 15 minutes, then check the orzo for doneness. If needed, cook for another 3 minutes. Finally, uncover and stir in the remaining basil, then top with dollops of 1 cup ricotta.

6-Step 6: Serve Serve hot with extra ricotta and grated parmesan cheese on top. This method ensures the meatballs cook fully in the pot, soaking up all the delicious flavors. For more ideas on pasta dishes, try this creamy beef and bowtie pasta recipe on our site.