Get your prep done before you start cooking: Finely chop the shallot and mince the garlic cloves. Chop the basil and sun-dried tomatoes.

Combine all the ingredients for the meatballs in a large bowl. Mix until just combined, using your hands. Roll the meat into 2 tablespoon-sized balls. It makes for about 18 meatballs.

Heat oil and butter over medium in a large nonstick skillet or pot. Add meatballs and brown all over. Remove from skillet. They don't need to be cooked through, we will finish them later.

Add shallot and garlic, cook for 2 minutes until fragrant. Add orzo and toast for 1 minute. Stir in salt, pepper, oregano and tomato paste.

Pour in chicken broth and bring to a boil. To maintain a simmer, reduce the heat to low. Cook uncovered while stirring occasionally to keep the orzo from sticking, until almost al dente and the liquid is absorbed, about 10 minutes.

Add cream, sun-dried tomatoes and basil. Sprinkle with lemon juice and stir in Parmesan. Return meatballs to the skillet, cover and simmer for 5 minutes or until the meatballs are cooked through.

Finish off with chili flakes and freshly grated black pepper. Enjoy!