In a large mixing bowl, combine the ground beef, finely chopped onion, minced garlic, egg, chopped parsley, panko breadcrumbs, sea salt, and black pepper.

Take a small amount of the meat mixture and flatten it in your palm. Place a cube of mozzarella in the center, then fold the meat around the cheese and shape it into a round meatball.

Heat a deep frying pan over medium-high heat and add a drizzle of olive oil. Once the oil is shimmering, carefully place the meatballs in a single layer and brown for 4–6 minutes.

In the same pan, sauté more finely chopped onion and minced garlic over medium heat until softened and fragrant, about 2–3 minutes.

Stir in the tomato paste and add the risoni, chicken stock, crushed tomatoes, sea salt, and black pepper. Bring to a gentle simmer and cover for about 12 minutes.

Once the risoni is cooked, lower the heat and stir in the fresh parmesan cheese and basil leaves. Gently nestle the browned meatballs back into the sauce for another 3–5 minutes.

Carefully plate the Risoni Mozzarella Meatballs and top with additional grated parmesan and fresh basil to enhance the presentation.