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    Alex & Spencer Recipes

    Apricot + Rosemary ‘meatballs’ with Creamy Orzo

    Serves 4

    servings

    13 minutes

    total time
    Start Cooking

    Ingredients

    Reposting this classic. Hands up in the comments if you’ve tried these meatless meatballs!

    1 litre (4 cups) vegetable stock

    320g (11.3oz) orzo

    4 tbsp nutritional yeast

    150g (5.3oz) vegan cream cheese

    1 lemon, juice only

    1 large handful of basil, leaves picked

    For the meatballs:

    olive oil

    1 onion, peeled + chopped

    4 garlic cloves, peeled + chopped

    100g (1 cup) walnut halves

    2 x 400g (14oz) tins of borlotti beans, drained + rinsed (see notes)

    1 lemon, zest only

    2 sprigs of rosemary, leaves picked

    100g (1/2 cup) dried apricots

    2 tbsp soy sauce, see notes

    salt + pepper

    80g (1/2 cup) breadcrumbs

    Directions

    Add oil to a non-stick frying pan on a medium heat. Add the onion and cook for 8 mins. Next add the garlic and cook for another 1-2 mins.

    Add the onion and garlic to a food processor, followed by the walnuts, beans, lemon zest, rosemary leaves, apricots, soy sauce, a pinch of salt and a large pinch of pepper. Pulse until the mixture has broken down and no large pieces remain.

    Transfer the mixture to a large mixing bowl. Add the breadcrumbs, then use your hands to combine the mixture with the breadcrumbs. If the mixture feels too dry, add a drizzle of oil to help bind the ingredients, then roll into 16 evenly-sized balls.

    Add another splash of oil to the pan you used earlier. Add the balls and cook them for 2-3 mins on each side.

    Meanwhile add the stock to a large saucepan, bring it to a boil, then add the orzo. Gently boil the orzo for until al dente, stirring to prevent the orzo sticking to the bottom of the pan (add extra hot water from a kettle, if necessary).

    When the orzo is cooked, reduce the heat and stir in the nutritional yeast, cream cheese, lemon juice, a pinch of salt and a generous pinch of pepper. Cook for a minute, then remove the pasta from the heat.

    Finely chop the basil, then combine it in a bowl with a few glugs of olive oil and pinches of salt and pepper.

    To serve, add the creamy orzo to bowls, then top with the meatballs and basil oil. Enjoy 💚

    Serves 4

    servings

    13 minutes

    total time
    Start Cooking

    Ready to start cooking?

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    Ingredients

    Reposting this classic. Hands up in the comments if you’ve tried these meatless meatballs!

    1 litre (4 cups) vegetable stock

    320g (11.3oz) orzo

    4 tbsp nutritional yeast

    150g (5.3oz) vegan cream cheese

    1 lemon, juice only

    1 large handful of basil, leaves picked

    For the meatballs:

    olive oil

    1 onion, peeled + chopped

    4 garlic cloves, peeled + chopped

    100g (1 cup) walnut halves

    2 x 400g (14oz) tins of borlotti beans, drained + rinsed (see notes)

    1 lemon, zest only

    2 sprigs of rosemary, leaves picked

    100g (1/2 cup) dried apricots

    2 tbsp soy sauce, see notes

    salt + pepper

    80g (1/2 cup) breadcrumbs

    Directions

    1

    Add oil to a non-stick frying pan on a medium heat. Add the onion and cook for 8 mins. Next add the garlic and cook for another 1-2 mins.

    2

    Add the onion and garlic to a food processor, followed by the walnuts, beans, lemon zest, rosemary leaves, apricots, soy sauce, a pinch of salt and a large pinch of pepper. Pulse until the mixture has broken down and no large pieces remain.

    3

    Transfer the mixture to a large mixing bowl. Add the breadcrumbs, then use your hands to combine the mixture with the breadcrumbs. If the mixture feels too dry, add a drizzle of oil to help bind the ingredients, then roll into 16 evenly-sized balls.

    4

    Add another splash of oil to the pan you used earlier. Add the balls and cook them for 2-3 mins on each side.

    5

    Meanwhile add the stock to a large saucepan, bring it to a boil, then add the orzo. Gently boil the orzo for until al dente, stirring to prevent the orzo sticking to the bottom of the pan (add extra hot water from a kettle, if necessary).

    6

    When the orzo is cooked, reduce the heat and stir in the nutritional yeast, cream cheese, lemon juice, a pinch of salt and a generous pinch of pepper. Cook for a minute, then remove the pasta from the heat.

    7

    Finely chop the basil, then combine it in a bowl with a few glugs of olive oil and pinches of salt and pepper.

    8

    To serve, add the creamy orzo to bowls, then top with the meatballs and basil oil. Enjoy 💚