Preheat the oven to 400F. Line a baking sheet with parchment paper.
Add all meatball ingredients to a medium bowl then combine using your hands and mix until everything is evenly distributed then form mixture into 1-inch sized meatballs. Arrange meatballs on the prepared baking sheet then bake in the oven until insides are no longer pink, about 20-25 minutes.
Heat butter in a dutch oven or large deep skillet over medium heat. Once the butter has melted, add the minced garlic, diced onions, diced carrots, italian seasoning, and a healthy pinch of salt and pepper. Toss to coat then saute until garlic and onions are fragrant, about 5-7 minutes.
Next add in crushed tomatoes, coconut milk, chicken broth, and dry orzo then stir well. Bring mixture to a boil, then reduce heat to low and let simmer (uncovered) for 15-20 minutes, stirring occasionally, until orzo is al dente and sauce has thickened.
Finally, add in the cooked meatballs then give it a few stirs. Divide between bowls and serve with grated parm, minced basil, and a slice or two of your favorite fresh bread!