Inspiration for this magnificent recipe came from the queen of cooking herself, Nigella Lawson
Serves: 4
Prep: 15 mins + 10 mins soaking time
Cook: 1 hr 25 mins
ingredients
Meatballs
20g flat-leaf parsley (including the stalks)
3 garlic cloves
2 tbsp chia seeds
600g plant-based mince
3 tbsp panko breadcrumbs
4 tbsp nutritional yeast or grated plant-based parmesan
2 tsp sea salt
2 tsp ground black pepper
Sauce
1 small onion, finely diced
20ml olive oil
1 tsp sea salt flakes
250ml plant-based white wine
2 x 400g tins chopped tomatoes
3 tbsp tomato puree
1 tsp paprika
½ tsp dried chilli flakes
1 tbsp red wine vinegar
1 tbsp light brown sugar
2 tbsp plant-based butter
285ml cold water
250g orzo pasta
To serve
Handful of fresh parsley, chopped
Sprinkle of nutritional yeast or plant-based parmesan
Small bag of fresh rocket
Squeeze of lemon juice
Method
Make the meatballs
- Finely chop the parsley then peel and finely chop the garlic. Soak the chia seeds in a bowl with 4 tablespoons of cold water for about 10 minutes until it forms a gel.
- Place all meatball ingredients in a large bowl and mix with your hands, being sure not to overmix, as it will make the meatballs dense-textured and heavy.
- Pinch out pieces of the mix and form them into walnut-size balls, putting them on a clean plate. You should get about 20 meatballs.
Make the sauce
- Heat the oil in a heavy based saucepan that’s large enough to take the meatballs and pasta.
- Add the diced onion with the salt and cook over a medium heat, stirring every now and again, for about 10 minutes until softened.
- Add the wine and simmer for a further 10 minutes then add the tomatoes, tomato puree, paprika, chilli flakes, vinegar, brown sugar and butter. Fill both empty tins with the water, give them a good swill, pour into the pan, bring the sauce to a simmer, put the lid on and cook for 30-35 minutes.
Cook the meatballs
- Drop the meatballs gently into the simmering sauce; bring back to the boil, turn the heat down again to a simmer, put the lid back on and simmer for 15 minutes.
- Tip in the orzo, stir gently and increase the heat to bring the mixture back to a bubble. Simmer for 15 minutes, or until the pasta is cooked.
- Stir it occasionally throughout this time to make sure the orzo isn’t sticking to the bottom of the pan.
To serve
- Spoon the pasta into bowls, sprinkle with parsley, nooch and a handful of rocket, add a squeeze of lemon juice and tuck in.
Recipe adapted from BOSH! Meat: Over 100 Outrageously tasty recipes (HQ, HarperCollins)
