Orzo-and-Ricotta Meatballs with Marinara

1. 1

   In a saucepan of salted boiling water, cook the orzo until al dente.

2. 2

   Drain and let cool.

3. 3

   In a bowl, beat the egg, shallot, garlic, cinnamon and nutmeg.

4. 4

   Add the orzo, ground beef, ricotta, water, salt, pepper and the 1/4 cup of chopped basil and mix well.

5. 5

   Shape into 1 1/4-inch meatballs and transfer to a rimmed baking sheet.

6. 6

   In a large, deep skillet, heat the olive oil.

7. 7

   Cook the meatballs over moderately high heat, turning, until just cooked through, 7 minutes.

8. 8

   Transfer to a plate.

9. 9

   Add the marinara sauce to the skillet and cook over moderate heat until hot, 5 minutes.

10. 10

    Add the meatballs and simmer until hot, 3 minutes.

11. 11

    Spoon the meatballs and sauce into shallow bowls, garnish with basil and serve with shaved cheese.

* Per serving · 4 servings · Values may vary.

No additional tips available.