Add the beef to a bowl and season with salt and pepper.

To the meat, add the parsley, garlic paste, grated cheese, and breadcrumbs. Add the beaten egg and gently mix everything together.

With wet hands, roll approximately 1" diameter meatballs and set them on a parchment paper lined baking sheet.

Heat a large high-walled pan or heavy pot to medium heat with the olive oil and add the onion. Sprinkle with salt and cook the onion until soft and translucent.

Add the hot red pepper flakes and cook for another 30 seconds.

Add the tomatoes and stock and bring to a simmer. Taste test and season with salt and pepper to taste. Mix in half of the basil.

Add the orzo and mix to thoroughly coat. Add the meatballs to the pot and bring to a simmer.

Once simmering, turn the heat to low and cover with a tight fitting lid.

After 15 minutes, test the orzo. If it needs a few more minutes, cover again and check after 3 more minutes.

Uncover the pot and mix in the remaining basil. Place dollops of the ricotta all over the top of the orzo and meatballs and serve. Serve with more ricotta and grated cheese at the table.