Place the ground meat in a bowl. Puree the onion and garlic in a blender and add to the meat. Soak the bread in water, squeeze out the excess, and add it to the mixture (add bread or breadcrumbs as needed until the mixture firms up). Add the whole egg, oil, salt, pepper, and cumin, then start mixing.

Knead the mixture very well until all ingredients are combined. Shape the mixture into oblong meatballs (soutzoukakia). Meanwhile, heat plenty of oil in a wide pot. Brown the soutzoukakia on all sides. Once browned, add the tomato sauce to the pot. Season with salt, pepper, and a little more cumin, then add a bit of hot water. Lower the heat and simmer for 20 to 25 minutes, until the sauce thickens.

Start making the pilaf. In a large pot, add the butter and a little oil. Let it heat well, then add the orzo. Sauté the orzo, stirring constantly, until it turns golden (be careful not to burn it, as it will taste bitter). Add the rice, bouillon cube, salt, and pepper, mix well, and pour in hot water you have prepared in advance (the water should cover the pilaf; you may need to add a little more as it cooks).

Lower the heat and let it simmer until all the water is absorbed and the pilaf is cooked through. Remove from heat, place a clean kitchen towel over the pot, and cover with the lid. Let it rest for 20 to 25 minutes so it absorbs all the moisture and the pilaf holds its shape nicely on the plate.

Finally, serve the soutzoukakia and pilaf with strained Greek yogurt or feta cheese.