Orzo-and-Ricotta Meatballs with Marinara

Ingredients

• 1/4 cup orzo
• 1 large egg
• 1 large shallot
• minced
• 2 garlic cloves
• minced
• 1/8 teaspoon cinnamon
• 1/8 teaspoon freshly grated nutmeg
• 1 pound ground chuck (preferably 20 percent fat)
• 1/2 cup fresh ricotta cheese
• 1/4 cup water
• 1 teaspoon kosher salt
• 1/4 teaspoon pepper
• 1/4 cup chopped basil
• plus more for garnish
• 2 tablespoons extra-virgin olive oil
• 24-ounce jar marinara sauce
• Shaved Parmigiano-Reggiano cheese
• for serving

Instructions

1. In a saucepan of salted boiling water, cook the orzo until al dente.
2. Drain and let cool.
3. In a bowl, beat the egg, shallot, garlic, cinnamon and nutmeg.
4. Add the orzo, ground beef, ricotta, water, salt, pepper and the 1/4 cup of chopped basil and mix well.
5. Shape into 1 1/4-inch meatballs and transfer to a rimmed baking sheet.
6. In a large, deep skillet, heat the olive oil.
7. Cook the meatballs over moderately high heat, turning, until just cooked through, 7 minutes.
8. Transfer to a plate.
9. Add the marinara sauce to the skillet and cook over moderate heat until hot, 5 minutes.
10. Add the meatballs and simmer until hot, 3 minutes.
11. Spoon the meatballs and sauce into shallow bowls, garnish with basil and serve with shaved cheese.