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In a medium bowl, whisk together the shallots, garlic, egg, cinnamon and nutmeg. With a wooden spoon, stir in the ground beef, orzo, ricotta and basil. Add the salt, pepper and 1/4 cup water and mix well. Bring the marinara to a simmer in a shallow 12-inch skillet. Form the meat mixture into balls (about 1 heaping tablespoon each). Drop the meatballs into the simmering sauce, cover the skillet and simmer for 15 minutes. Serve on small toothpicks or skewers.
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Electric slicer for paper-thin charcuterie, cheese, vegetables
Leave-in oven probe — monitor roasts without opening the door
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Cinnamon syrup — autumn cocktails, horchata, lattes, French toast
Fresh ricotta — lasagna, cannoli, gnocchi, ravioli filling
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Electric slicer for paper-thin charcuterie, cheese, vegetables
Leave-in oven probe — monitor roasts without opening the door
Adjustable stand — hold cookbook or tablet at eye level while cooking
Cinnamon syrup — autumn cocktails, horchata, lattes, French toast
Fresh ricotta — lasagna, cannoli, gnocchi, ravioli filling