Meatball Parm Orzo

In a large bowl, combine beef, egg, Parmesan, bread crumbs, basil, cream, Italian seasoning, and red pepper flakes (if using); season with salt and black pepper

Using a wooden spoon or your hands, mix until well combined

Using a large cookie scoop or spoon, portion mixture into 15 meatballs (about 3 Tbsp. each)

In a large ovenproof skillet over medium-high heat, heat oil until shimmering

Cook meatballs, turning occasionally, until browned on all sides

Turn on broiler

In a large bowl, crush tomatoes with your hands or a potato masher

Add tomatoes and their juices, Italian seasoning, and 3 cups water to meatballs; season with salt and black pepper and bring to a simmer

Cook, stirring occasionally, until warmed through

Transfer meatballs to a large plate

Add orzo to sauce and cook, stirring occasionally, until al dente

Stir in butter and 1/2 cup Parmesan until melted

Return meatballs to skillet and top with mozzarella and remaining 1/4 cup Parmesan

Broil, watching closely, until cheese is melted

Top with basil