1-Step 1: Mix the Meatballs Begin with the meatballs by combining 1 pound ground chuck with 2 teaspoons kosher salt and 1/2 teaspoon black pepper in a large bowl. Add 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. Mix gently until just combined to keep the meatballs tender.

2-Step 2: Shape and Prep Shape the mixture into 1-inch meatballs and place them on parchment paper. This step helps prevent sticking and makes rolling easier just wet your hands if the meat feels sticky.

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

4-Step 4: Add Sauce and Orzo Pour in 1 28-ounce can crushed plum tomatoes and 3 1/2 cups chicken or vegetable stock, then bring to a simmer. Season with salt and pepper to taste, and stir in half of the 1/2 packed cup chopped basil along with 1 pound orzo pasta.

5-Step 5: Incorporate Meatballs Add the raw meatballs to the pot, cover, and cook on low for 15 minutes. Check the orzo for doneness and cook 3 minutes more if needed.

6-Step 6: Finish and Serve Stir in the remaining basil, then add dollops of 1 cup ricotta cheese on top. Serve hot with extra grated cheese and ricotta. For more pasta tips, check out this orzo cooking guide.