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Feta-Beyond Meat® Meatballs
Prepped in 10
Very High Fibre
Quick
Feta-Beyond Meat® Meatballs

with Sun-Dried Tomato Orzo

8 min
Difficulty: 2/3
Mediterranean

Ingredients: Veggie burger (water, pea protein, canola oil, flavour, refined coconut oil, rice protein, dried yeast, cocoa butter, methylcellulose, potato starch, apple extract, potassium chloride, salt, vinegar, concentrated lemon juice, beet juice extract (vegetable glycerin, water, ascorbic acid, beet extract, maltodextrin), pomegranate extract, sunflower lecithin, vitamins and minerals (niacin, pyridoxine hydrochloride, thiamine hydrochloride, riboflavin, cyanocobalamin, calcium pantothenate, ferric orthophosphate, zinc sulphate)) • Orzo (wheat) (durum wheat semolina, niacin, ferrous sulphate, thiamine mononitrate, riboflavin, folic acid) • Sundried tomato pesto (milk) (sundried tomato, water, soy oil, canola and extra virgin olive oil, tomatoes, garlic, parmesan cheese (milk, bacterial culture, salt, lipase, calcium chloride, microbial enzyme, powdered cellulose), basil leaves, salt, sugar, herbs, spices, vinegar, citric acid, xanthan gum, potassium sorbate) • Yellow onion • Spinach • 35% Cream (milk) (cream, milk, dextrose, cellulose gel, carrageenan, mono and diglycerides, cellulose gum, polysorbate 80, sodium citrate, disodium phosphate) • Feta cheese (milk) (pasteurized milk, partly skimmed milk, modified milk ingredients, water, salt, lipase, bacterial culture, microbial enzyme, cellulose, potassium sorbate, lactic acid, natamycin, calcium chloride) • Italian breadcrumbs (barley, milk, oats, rye, sesame, soy, wheat) (toasted bread crumbs [enriched flour, (wheat flour, malted barley, niacin, ferrous sulfate, thiamine mononitrate, riboflavin, folic acid), high fructose corn syrup, corn syrup, partially hydrogenated vegetable oil, water, yeast, salt, sugars (brown sugar, honey, molasses, sugar, dextrose), wheat gluten, whey, soy flour, rye flour, corn flour, oat bran, corn meal, cornstarch, rice flour, potato flour, butter, dough conditioners (mono and diglycerides, sodium and/or calcium stearoyl lactylate, soy lecithin, calcium carbonate, ascorbic acid), yeast nutrients (ammonium sulfate, calcium sulfate, monocalcium phosphate), distilled vinegar, skim milk, buttermilk, citric acid, grain vinegar, datem, potassium iodate, guar gum, calcium phosphate, lactic acid, calcium propionate, potassium sorbate, sesame seeds], salt, imported pecorino romano cheese (sheep’s milk, salt, rennet), spices, natural & artificial flavor, garlic, onion and parsley) • Whole grain mustard (mustard) (water, white vinegar, mustard seeds, white wine vinegar, salt, sugar, mustard bran, citric acid, turmeric, spices, spice extract, natural flavour, xanthan gum) • Chicken broth concentrate (sugars (maltodextrin, sugar), chicken stock, chicken fat, chicken flavor (chicken broth, salt, flavoring, water, glutamic acid, chicken fat, chicken powder, xanthan gum, organic sunflower oil), salt, yeast extract, xanthan gum, natural flavor) • Dill-garlic spice blend (sulphites) (dehydrated onion, dehydrated garlic, salt, dill weed, canola oil, silicon dioxide).

Allergens

Barley
Oats
Rye
Triticale
Soy
Mustard
Wheat
Milk
Sulphites
Crustaceans
Egg
May contain traces of allergens
Peanuts
Sesame
Tree nuts
Fish
Gluten

Tags

Very High Fibre
Dinner-bowls
Quick
Ingredients
Beyond Meat®

Beyond Meat®

2 unit(s)

Italian Breadcrumbs

Italian Breadcrumbs

4 tbsp

Feta Cheese, crumbled

Feta Cheese, crumbled

0.25 cup

Onion, chopped

Onion, chopped

56 g

Baby Spinach

Baby Spinach

56 g

Chicken Broth Concentrate

Chicken Broth Concentrate

1 unit(s)

Sun-Dried Tomato Pesto

Sun-Dried Tomato Pesto

0.25 cup

Cream

Cream

56 mL

Orzo

Orzo

170 g

Dill-Garlic Spice Blend

Dill-Garlic Spice Blend

4 g

Whole Grain Mustard

Whole Grain Mustard

0.5 tbsp

Butter

Butter

1 tbsp

Salt

Salt

0.38 tsp

Pepper

Pepper

0.195 tsp

Preparation
1
Cook orzo

  • Before starting, preheat the oven to 450°F.
  • To a medium pot, add 6 cups water and 1 tsp salt (use same for 4 servings). Cover and bring to a boil over high.
  • Wash and dry all produce.
  • To the boiling water, add orzo. Cook for 8-10 min, stirring occasionally, until tender but still firm to the bite.
  • Reserve 1/3 cup (2/3 cup) pasta water.
  • Strain orzo, then return to the pot, off heat. 

2
Prep and bake Beyond Meat® meatballs

  • Meanwhile, finely chop some spinach to get 1 tbsp (2 tbsp). Roughly chop remaining spinach.
  • Line a baking sheet with parchment paper. 
  • To a medium bowl, add Beyond Meat®, breadcrumbs, finely chopped spinach, half the Dill-Garlic Spice Blend, half the feta, 1/4 tsp (1/2 tsp) salt and 1/8 tsp (1/4 tsp) pepper. Stir to combine. 
  • Roll mixture into 8 (16) equal-sized meatballs.
  • On the prepared baking sheet, arrange meatballs. Bake in the middle of the oven for 10-12 min, until browned and cooked through.**

3
Start sauce

  • Meanwhile, heat a large non-stick pan over medium, then add 1 tbsp (2 tbsp) butter. Swirl the pan to melt. 
  • Add onions to the pan. Cook for 3-4 min, stirring often, until softened. 

4
Simmer sauce

  • To the pan, add chicken broth concentrate, sun-dried tomato pesto, remaining Dill-Garlic Spice Blend, reserved pasta water, cream and drained orzo. Cook for 1 min, stirring often, until well combined.
  • Bring to a boil over high. Once boiling, reduce heat to medium. Simmer for 2-4 min, stirring occasionally, until sauce thickens slightly.

5
Finish orzo

  • To the pan, add half the mustard (use all for 4 servings) and remaining spinach. Cook for 1 min, stirring occasionally, until wilted. 
  • Season with salt and pepper, if you like. 
  • Remove from heat.

6
Finish and serve

  • Divide orzo between bowls.
  • Top with Beyond Meat® meatballs.
  • Sprinkle with remaining feta.

7

If you've opted to get Beyond Meat®, prep and cook the same way the recipe instructs you to prep and cook turkey.**

Nutrition per serving

900

kcal

Calories

44

g

Fat

19

g

Saturated Fat

91

g

Carbohydrate

6

g

Sugar

9

g

Dietary Fiber

39

g

Protein

65

mg

Cholesterol

1750

mg

Sodium

1

g

Trans Fat

1050

mg

Potassium

225

mg

Calcium

10

mg

Iron

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