Apricot + Rosemary ‘meatballs’ with Creamy Orzo

• khẩu phần: Serves 4
• tổng thời gian: 13 minutes

Nguyên liệu

1 litre (4 cups) vegetable stock

320g (11.3oz) orzo

4 tbsp parmesan

150g (5.3oz) 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 roman 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

Hướng dẫn

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 Parmesan, 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 💚