Add the meat, shallot, garlic, egg, panko, basil, dill, paprika, cumin, chipotle, salt, and pepper to a bowl. Mix until just combined. Roll the meat into tablespoon-size balls (14-15 meatballs).Heat a large skillet or Dutch oven over medium-high heat. Add the meatballs and sear until crisp on all sides, 5-8 minutes.Add the butter, orzo, and rice. Cook until the rice is toasted. Add 3 cups of water and the lemon juice. Season with salt and pepper. Bring to a boil. Cover the skillet and turn the heat down to the lowest setting possible. Allow the rice to cook for 15 minutes. Turn the heat off and allow to cook another 10-15 minutes or until the meatballs are cooked through.Serve the meatballs and rice topped with tahini, tzatziki, and fresh basil. Sometimes I like to add avocado too!