December 6, 2022
Herby Meatballs with Creamy Kale Orzo
If you’re looking for an easy and delicious dish, these herby meatballs with creamy kale orzo are for you! Simple to prepare, and bursting with flavors of fresh citrus and zesty herbs, this recipe is sure to be on constant rotation – serve the meatballs over the creamy orzo and you’ve got a meal the entire family will love!
Herby Meatballs with Creamy Kale Orzo
Okay, we’re in this weird in-between time after Thanksgiving and before Christmas that reminds me strangely of an episode of Black Mirror. Not in a bad way or anything … but in the sense that I have no idea what time of the day it is, I’m barely motivated (I just want to sit by the fire, watch cozy movies, and veg out all day 😉), and I can never decide on what I want to eat — which is so not like me 🥲
All that said, when I’m feelin’ too lazy to cook, but still want something fresh and homemade, I tend to make these Herby Meatballs with Creamy Kale Orzo! They’re packed with tons of fresh lemon and zesty herbs (exactly what I’m craving after indulging in all the thanksgiving food), and it’s simple to prepare! Grab a drink and let’s get to cooking!
what goes in Herby Meatballs with Creamy Kale Orzo
I love this dish because not only is is delicious, the ingredients list is also fairly simple – many are pastry and refrigerator staples that I like always have on hand. Here’s what you need:
for the meatballs:
- Vegan parmesan cheese: such as Follow Your Heart, GOOD PLANeT Foods, or Violife. You can also sub store-bought vegan parmesan for a homemade recipe (tons online!), or equal parts nutritional yeast.
- Herbs: they are called herby meatballs, after all! We’re using basil, parsley, oregano, garlic, and dried Italian seasoning, but feel free to use your favorite herbs! Dill or cilantro would be tasty, too!
- Breadcrumbs: I like to use panko, but regular breadcrumbs work just fine. Just make sure to read the label to ensure they’re vegan-friendly.
- Vegan egg replacer: such as Bob’s Red Mill or a flax/chia egg.
for the orzo:
- Vegan butter: or oil, preferably a neutral oil, such as avocado or grapeseed oil.
- Aromatics: white onion, sun-dried tomatoes, lemon zest & fresh lemon juice, and garlic.
- Dry orzo
- Vegan-friendly dry white cooking wine: you can sub equal parts vegetable broth if you prefer!
- Vegetable broth
- Unflavored and unsweetened non-dairy milk: I like to use and extra creamy non-dairy milk, but any variety works!
- Vegan parmesan shreds: or nutritional yeast
- Kale: I like using kale because its super fibrous and hold up much better than other types of greens, such as spinach.
- Fresh minced parsley
how to make Herby Meatballs with Creamy Kale Orzo
This recipe is fairly fuss-free and pretty straightforward! Once you’ve got the meatballs formed (which you can employ your partner or children to help with!), all you have to do next is pop them into the oven! As for the creamy orzo, just simmer and stir! Here’s how to make it from start to finish:
1. Meatballs!
Preheat your oven to 350°F. Place garlic, vegan parmesan, basil, parsley, and oregano in a food processor and pulse until it’s very finely grated. Pour contents into a large bowl with the remaining ingredients. Using your hands, mix well to combine.
Measuring out about 2 tablespoons, roll meatballs, and place them on a prepared baking tray. You should have about 15-18 meatballs. Bake the meatballs until heated through and darker in color, flipping halfway through. Remove the meatballs from the oven and set aside.
2. orzo!
Meanwhile, place the butter in a large nonstick skillet over medium-high heat. Once it’s melted, add onion, sun dried tomatoes, lemon zest and the juice, and garlic. Sauté, stirring often, until the onion is fragrant.
Pour in the orzo and wine, then bring to a simmer. Continue to simmer, stirring every so often, until most of the wine has evaporated. Pour in the broth, milk, and nutritional yeast, mixing to incorporate all the ingredients. Reduce the heat to medium-low, then cover and simmer until the orzo is al dente, 10 to 12 minutes.
3. add the kale:
Remove the lid and working in batches, mix in the chopped kale, stirring as you add in new handfuls. Continue to cook, while stirring, until all the kale has been added and it’s just slightly wilted. Taste and adjust seasonings if necessary.
4. time to eat!
To serve, spoon a few of the meatballs over the creamy orzo. Garnish with vegan parmesan (if using), minced parsley, and a wedge of fresh lemon. ENJOY!
tools you need:
- Food Processor
- Large mixing bowl
- Meatball scooper
- Nonstick skillet
- Rimmed Baking Tray
- Silicone Baking Mat
more quick and easy recipe to try
the best weeknight dinner!
I hope you love these 30-Minute Herby Meatballs with Creamy Kale Orzo as much as I do! If you try this dish and enjoy it, I wanna know! Snap a photo, take a video, or make a story and post it to Instagram or TikTok, and tag me at @eat_figs_not_pigsand #EatFigsNotPigs. I love seeing your recreations of my recipes!
Til next time, friends!
xo!
- • 6 cloves fresh garlic
- • 6 tablespoons vegan parmesan cheese shreds, or nutritional yeast
- • 2 tablespoons fresh chopped basil
- • 1 tablespoon fresh chopped parsley
- • 1 tablespoon fresh chopped oregano
- • 12 ounces vegan ground meat
- • ½ cup vegan-friendly panko breadcrumbs
- • 1 vegan egg binder, prepared according to directions
- • ½ teaspoon Italian seasoning
- • ¾ teaspoon kosher salt, plus more to taste
- • ½ teaspoon fresh cracked black pepper, plus more to taste
- • 4 tablespoons vegan butter
- • 1 cup white onion, diced
- • ½ cup sun dried tomatoes, drained and diced
- • The zest of 1 small lemon, plus 2 tablespoons of fresh lemon juice
- • 6 cloves fresh minced garlic
- • 2 cups dry orzo
- • 1 cup vegan-friendly dry white cooking wine
- • 2 cups vegetable broth
- • 2 cups unflavored and unsweetened non-dairy milk
- • ¼ cup vegan parmesan shreds, or nutritional yeast, plus more for serving, optional
- • 2 cups roughly chopped kale
- • Fresh minced parsley, for garnish, optional
- Preheat your oven to 350°F
- Place garlic, vegan parmesan, basil, parsley, and oregano in a food processor and pulse until it's very finely grated, about 30 seconds to 45 seconds. Pour contents into a large bowl with the remaining ingredients. Using your hands, mix well to combine.
- Measure out about 2 tablespoons, roll meatballs, and place them on a prepared baking tray. You should have about 15-18 meatballs. Bake the meatballs until heated through and darker in color, 15 to 18 minutes, flipping halfway through. Remove the meatballs from the oven and set aside.
- Meanwhile, place the butter in a large nonstick skillet over medium-high heat. Once it’s melted, add the onion, sun dried tomatoes, lemon zest and the juice, and garlic. Sauté, stirring often, until the onion is fragrant, 1 to 2 minutes.
- Pour in the orzo and wine, then bring to a simmer. Continue to simmer, stirring every so often, until most of the wine has evaporated, 3 to 5 minutes. Next, pour in the broth, milk, and nutritional yeast, mixing to incorporate all the ingredients. Reduce the heat to medium-low, then cover and simmer until the orzo is al dente, 10 to 12 minutes.
- Remove the lid and working in batches, mix in the chopped kale, stirring as you add in a new handful. Continue to cook, while stirring, until all the kale has been added and it’s just slightly wilted, 5 to 6 minutes. Taste and adjust seasonings if necessary.
- To serve, spoon a few of the meatballs over the creamy orzo. Garnish with vegan parmesan (if using), minced parsley, and a wedge of fresh lemon. ENJOY!
Absolutely Delicious! Perfect Recipe fro the kale and tomatoes (that I dried myself) from my friends garden!
So delicious! I tried this with some non vegan items but I’m sure it would be just as awesome the vegan way. Saving this for my next friends gathering. Delicious!