In a large bowl stir together the breadcrumbs, milk, and egg until well combined. Set aside until the breadcrumbs have soaked up the liquid, about 10 minutes.
Add the remaining ingredients to the bowl then use your hands to mix everything together.
Form the mixture into balls roughly 1-inch in diameter then spread the meatballs out on a rimmed baking sheet.
Bake the meatballs in the preheated oven until cooked through, about 15 minutes.
Take the meatballs out of the oven and set aside.
ORZO
Heat the oil in a large saucepan over medium-high heat.
Add the orzo, tomatoes, garlic, smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper to the pot then cook while stirring for about 1 minute.
Stir in the water then bring to a boil.
Reduce the heat to medium-low and simmer uncovered, stirring often, about 8 minutes or until the pasta is tender and has absorbed most of the liquid.
Take the orzo off the heat then season with salt & pepper to taste.
Transfer the orzo to a large serving bowl then gently stir in the meatballs and serve.
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