Orzo and Ricotta Meatballs with Marinara

This is a Giada DeLaurentiis recipe I found in the May 2014 issue of Food and Wine.  I need to try this.  C'mon Spring...I need to get my fresh basil plants going!

1/4 C. orzo
1 large egg
1 large shallot, minced
2 garlic cloves, minced
1/8 tsp. cinnamon
1/8 tsp. freshly grated nutmeg
1lb. ground chuck (preferably 20% fat)  Fat is flavor!!!
1/2 C. fresh ricotta cheese
1/4 C. water
1 tsp. kosher salt
1/4 tsp. pepper
1/4 C. chopped basil, plus more for garnish
2 tbsp. extra virgin olive oil
24 oz. jar marinara sauce  (I may use my own while it lasts)
Shaved Parmigiano Reggiano cheese

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 1/4 C. of the 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, five 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.