Step 1

Divide and shape the Italian sausage into 1-inch balls and set aside.

Step 2

Set a large shallow dutch oven over moderate heat. Once hot, drizzle in the olive oil and place the meatballs in a single layer. Make sure not to over-crowd the pan or else they won't brown properly. If need be, do this in batches. Cook the meatballs on both sides until browned, but not fully cooked through, about 2 to 4 minutes per side. Transfer to a plate and set aside.

Step 3

Add in the onion and garlic and cook until softened, about 5 minutes. Season with a pinch of salt, pepper, and the oregano, basil, fennel and crushed red pepper flakes. Stir in the orzo and cook until golden brown and aromatic, about 2 to 3 minutes. Add the tomato paste and cook for another 30 seconds or so.

Step 4

Stir in the chicken stock and crushed tomatoes and bring to a simmer. Add in the meatballs and give it all a stir. Cook, stirring often so that the pasta doesn't stick and burn, until the orzo has softened and the sauce has thickened, about 12 to 15 minutes. Give it a taste and adjust seasoning accordingly, adding more salt or pepper if needed.

Step 5

To make the gremolata, in a medium bowl, combine the garlic, lemon zest, lemon juice, olive oil, herbs and a pinch of salt and pepper.

Step 6

Spoon the orzo and meatballs into serving bowls and top with parmesan cheese and gremolata. Serve immediately and enjoy!