Orzo-and-Ricotta Meatballs with Marinara

In a saucepan of salted boiling water, cook the orzo until al dente. Drain and let cool.

In a bowl, beat the egg, shallot, garlic, cinnamon and nutmeg. Add the orzo, ground beef, ricotta, water, salt, pepper and the 1/4 cup of chopped basil and mix well. Shape into 1 1/4-inch meatballs and transfer to a rimmed baking sheet.

In a large, deep skillet, heat the olive oil. Cook the meatballs over moderately high heat, turning, until just cooked through, 7 minutes. Transfer to a plate.

Add the marinara sauce to the skillet and cook over moderate heat until hot, 5 minutes. Add the meatballs and simmer until hot, 3 minutes. Spoon the meatballs and sauce into shallow bowls, garnish with basil and serve with shaved cheese.

Grilled bread.