1-First, mix the ground chuck with 2 teaspoons kosher salt and 1/2 teaspoon black pepper in a bowl. Carefully incorporate the 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 until just combined don’t overmix to keep the meatballs tender.

2-Next, gently form the mixture into 1-inch meatballs and place them on parchment paper to avoid sticking. In a large pot, heat 1/4 cup extra virgin olive oil over medium heat, then add 1 large diced onion and a pinch of salt, cooking until the onion turns translucent, about 5 minutes.

3-Stir in 1 teaspoon red pepper flakes and cook for 30 seconds to release the flavors. Add the 1 (28-ounce) can of hand-crushed or blended plum tomatoes and 3 1/2 cups stock or broth, bringing it to a simmer. Season with salt and pepper to taste, then mix in half of the 1/2 packed cup chopped basil.

4-Now, add 1 pound of orzo to the pot and stir well to combine. Gently place the raw meatballs into the mixture, cover, and simmer on low heat for 15 minutes. Check if the orzo is done; if not, cook a bit longer until tender.

5-Finally, uncover the pot, stir in the remaining basil, and top with dollops of 1 cup ricotta cheese. Serve hot with extra ricotta and grated cheese if you like. As a tip from the experts, these meatballs cook fully in the sauce, so no pre-cooking is needed.