Preheat the oven to 400° F. 

Heat the olive oil in a large pot over medium heat. Once shimmering, add the shallot and garlic and sauté for 3-4 minutes, until translucent.

Transfer half of the shallot/garlic mixture to a large mixing bowl, leaving the rest in the pot. To the mixing bowl, add the ground meat, bread crumbs, thyme, lemon zest and salt. Mix well to combine and roll out into 10-12 golf-ball sized balls. Place the meatballs on a sheet pan and bake for 14-16 minutes or no longer pink in the center.

Return the pot to medium heat. Add the orzo and toast for 3-4 minutes, until golden brown.  Stir in the chicken stock, pumpkin purée, coconut milk, salt a few grinds of black pepper. Nestle in the rosemary stock and bring to a boil. Reduce the heat to medium and simmer for 9-12 minutes, stirring occasionally, until al dente. Turn off the heat and let the orzo sit for 10 minutes to finish thickening.

To serve, remove the rosemary stalk from the orzo. Serve warm with a few meatballs and garnish with more fresh thyme.