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Add the meatball ingredients to a large mixing bowl and use your hands to combine everything together.
Lightly oil your hands and roll tablespoon amounts of the mixture into meatballs. You may need to re-oil your hands from time to time.
Set the meatballs to one side until needed. (See note 2)
Add the oil to a high sided skillet or shallow casserole (one with a lid - see note 3)
Lightly fry the meatballs for 2 minutes until golden.
Remove the meatballs from the pan and add in the chopped onion, carrot and celery. Cook for 3-4 minutes until softened and lightly browned.
Add in the passata/marinara sauce, the chicken broth, Italian seasoning, salt, and sugar. Bring the mixture to a simmer.
Add in the orzo and give the pan a stir.
Add the meatballs back to the pan.
Reduce the heat to a low simmer and place a lid on the pan.
Cook covered over low heat for 10 minutes, then remove the lid and cook for a further 2-3 minutes until the pasta is fully cooked and the sauce has thickened.
Serve with extra parmesan and fresh basil.