Combine ground beef, ground pork, Italian seasoning, lemon zest, grated onion, garlic, egg, breadcrumbs, salt and pepper to a large mixing bowl. Stir to combine. 

Take approx. 2 tablespoons of the meatball mixture at a time and form into a meatball. Set aside on a plate until all the meatballs are formed. 

Bring a 12 inch cast iron skillet to medium-high heat. Add butter and let melt; swirl to coat the pan. Add meatballs and sear on all sides. Add marinara sauce and diced tomatoes. Cover and let simmer 15 minutes.

Meanwhile, add chicken broth and water to a medium-saucepan. 

Cover and bring to a boil.

Add orzo and let simmer, uncovered, 8-10 minutes or until cooked al dente. 

Reserve 1/2 cup pasta water.

Drain and return orzo to the pan but remove from heat. 

Add butter, salt, pepper, a little lemon zest and cheese. Gently stir to combine - the cheese will take a minute to fully melt. Add splashes of the reserved pasta water to thin out and make the consistency more creamy. 

Taste and add any additional salt, pepper, or lemon zest. 

Place your desired amount of Parmesan Orzo in each bowl along with some Italian Meatballs and plenty of sauce (when that sauce combines with the creamy Parmesan Orzo ... it's sooo good)! Garnish with additional grated parmesan cheese, maybe a dollop of basil pesto or just some fresh basil leaves! Serve with Grilled Bread for the ultimate dinner!