Step 1

Add the meatball ingredients to a large mixing bowl and use your hands to combine everything together.

Step 2

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.

Step 3

Set the meatballs to one side until needed. (See note 2)

Step 4

Add the oil to a high sided skillet or shallow casserole (one with a lid - see note 3)

Step 5

Lightly fry the meatballs for 2 minutes until golden.

Step 6

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.

Step 7

Add in the passata/marinara sauce, the chicken broth, Italian seasoning, salt, and sugar. Bring the mixture to a simmer.

Step 8

Add in the orzo and give the pan a stir.

Step 9

Add the meatballs back to the pan.

Step 10

Reduce the heat to a low simmer and place a lid on the pan.

Step 11

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.

Step 12

Serve with extra parmesan and fresh basil.