Apricot Rosemary Meatballs with Creamy Orzo | Roxy and Ben
Apricot Rosemary Meatballs with Creamy Orzo
20 mins prepServes 4
Delicious meatless meatballs made with walnuts, borlotti beans, and dried apricots, served over super creamy orzo. This dish is enhanced with fresh basil and a touch of lemon, providing a rich and flavorful vegetarian option that serves 4.
1: Add oil to a non-stick frying pan on medium heat, add the onion, and cook for 8 minutes.
2: Add garlic to the pan and cook for another 1-2 minutes.
3: Transfer onion and garlic to a food processor, then add walnuts, beans, lemon zest, rosemary leaves, apricots, soy sauce, a pinch of salt, and pepper; pulse until no large pieces remain.
4: Transfer the mixture to a bowl, add breadcrumbs, and combine with your hands.
5: Roll the mixture into 16 evenly-sized balls.
6: Add more oil to the pan, then add the meatballs and cook for 2-3 minutes on each side.
7: In a large saucepan, bring stock to a boil, then add orzo; boil until al dente while stirring.
8: Once orzo is cooked, reduce heat and stir in nutritional yeast, cream cheese, lemon juice, a pinch of salt, and pepper; cook for a minute before removing from heat.
9: Finely chop basil and mix with olive oil, salt, and pepper.
10: To serve, add creamy orzo to bowls, top with meatballs and basil oil.
