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Mix the ingredients for the meatballs together and then form them in meatballs roughly the size of a golf ball. Heat a large cast iron or heavy bottom skillet over medium high heat. Add a 1 tablespoon of olive oil and let heat for 60 seconds. Add the meatballs and cook until browned on all sides. Remove from the pan and set aside.
Add roasted bell peppers and onion to the same pan plus a little extra oil if needed. Sauté for 5-10 minutes and then add the garlic and cook for 30 seconds. Add the meatballs back into the pan and stir in the tomato sauce. Bring to a low simmer and cook for 5 minutes.
Cook orzo according to package directions. Drain and toss with mascarpone. Season with salt, lemon zest and juice, parmesan, and basil.
Spoon some orzo into a bowl followed by the meatballs and sauce. Garnish with basil and parmesan.