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In a large mixing bowl, mix all meatball ingredients.
Heat a large saucepan over medium heat. Add 1 tbsp olive oil, then scoop meatballs, and brown in oil. Remove meatballs to a plate and cover until ready to use again.
To the same pan, add remaining oil and onion, sautéing until translucent, then add orzo and seasoning, stirring and toasting until browned, about 2 minutes.
Add garlic, then broth, cream, Parmesan, salt, and pepper. Add the meatballs back in, cover, and simmer on medium-low about 10 minutes. Let it sit to thicken once done.