Step 1

Add the chicken, sausage, Italian seasoning, parmesan, poblano pepper, and egg to a bowl. Season with salt and pepper. Mix to combine. Coat your hands with oil, and roll the meat into tablespoon-size balls (around 22 meatballs).Heat a large braiser with sides over medium-high heat. Add olive oil, then add the meatballs and lightly sear, about 5 minutes. Add 2 tablespoons butter. Let the butter brown around the meatballs, another 2 minutes.Reduce the heat to medium. Pour in the marinara sauce, tomatoes, and add 3/4 cup water. Season with salt and pepper. Add the garlic and basil. Reduce the heat to low. Partially cover and simmer 20 minutes, until cooked through, or up to 3-4 hours, stirring every hour. Remove the garlic cloves from the meatballs. Add both the butter, sage, and garlic to a skillet set over medium heat. Mash the garlic into the butter, allowing the butter to brown and some of the garlic to get crispy.Before serving, cook the orzo. Toss the orzo in the garlic butter. Serve the meatballs and sauce over the orzo. Top with parmesan and basil.

Step 2

Add the chicken, sausage, Italian seasoning, parmesan, poblano pepper, and egg to a bowl. Season with salt and pepper. Mix to combine. Coat your hands with oil, and roll the meat into tablespoon-size balls (around 22 meatballs). Place the meatballs in the bowl of your crockpot.Pour in the marinara sauce, tomatoes, and add 3/4 cup water. Season with salt and pepper. Add 2 tablespoons butter, the garlic, and basil. Cover and cook on low for 3-4 hours or on high for 1-2 hours.Preheat the broiler to high. Remove the meatballs and garlic from the crockpot and place on a baking sheet.Arrange the butter and the sage around the meatballs and garlic, then broil 1-3 minutes, until crisp. Add the meatballs back to the sauce. Before serving, cook the orzo. Chop the garlic and mix with the butter and sage on the sheet pan, then mix with the orzo. Serve the meatballs and sauce over the orzo. Top with parmesan and basil.