Apricot & Rosemary Meatballs with Creamy Orzo
Juicy, tender meatballs flavored with rosemary, garlic, and finely chopped dried apricot for natural sweetness. They’re simmered in a light broth and served over creamy lemon-parmesan orzo, a Mediterranean-style comfort dish that’s filling but still bright and fresh.
⏱ Time
Prep: 20 minutes
Cook: 25–30 minutes
Total: ~45–50 minutes
Ingredients
For the Apricot Rosemary Meatballs
500g ground chicken or turkey (or beef/lamb if preferred)
⅓ cup dried apricots, finely chopped
2 tbsp fresh rosemary, finely chopped (or 1 tsp dried)
2 cloves garlic, minced
1 small onion, grated or very finely minced
1 large egg
¼ cup breadcrumbs
2 tbsp olive oil (for searing)
1 tsp salt
½ tsp black pepper
For the Creamy Orzo
1 cup orzo pasta
1 tbsp butter or olive oil
2 cups vegetable or chicken broth
⅓ cup milk or cream
⅓ cup grated parmesan
1 tbsp lemon juice
1 tsp lemon zest
Salt & pepper to taste
Optional Garnish
Fresh parsley
Extra lemon zest
Chili flakes (skip if you prefer non-spicy)
Instructions
1. Make the meatballs
1. In a bowl, mix:
- ground meat
- chopped apricots
- rosemary
- onion
- garlic
- egg
- breadcrumbs
- salt & pepper
2. Mix gently until just combined.
3. Shape into small 1–1.5 inch meatballs.
2. Grilled the meatballs
1. Heat olive oil in a nonstick pan over medium heat.
2. Sear meatballs until golden on all sides (6–8 minutes).
3. Add ¼–½ cup broth, cover, and simmer on low for 8–10 minutes until cooked through.
4. Remove from heat and keep warm.
3. Make the creamy orzo
1. In another pot, heat butter/oil.
2. Add orzo and lightly toast for 1–2 minutes.
3. Add broth and bring to a simmer.
4. Cook uncovered, stirring often, for 10 minutes until orzo absorbs most liquid.
5. Reduce heat and add:
- milk/cream
- parmesan
- lemon juice
- zest
6. Stir until creamy and glossy.
7. Season with salt and pepper.
4. Assemble
Spoon creamy orzo into bowls.
Top with warm apricot-rosemary meatballs.
Garnish with parsley + a touch of lemon zest.
Notes
For extra rosemary flavor, simmer a fresh sprig in the meatball pan.
You can bake the meatballs at 200°C (400°F) for 15 minutes instead of pan-searing.
Add spinach or peas to the orzo for extra veggies.
Replace apricots with chopped dates for a richer sweetness.
⭐ Tips
Finely chop apricots so they blend into the meatballs.
Toasting the orzo boosts flavor and keeps it from getting mushy.
Add warm broth instead of cold if you want extra creamy texture.
❓ Frequently asked questions FAQ
Q: Can I make this ahead?
Yes! Meatballs and orzo both store 3 days. Add a splash of milk when reheating orzo.
Q: Best protein choice?
Ground chicken or turkey gives the most Mediterranean flavor, but lamb makes it richer.
Nutritional Estimate
Calories: ~520
Protein: 35g
Carbs: 48g
Fat: 20g
Fiber: 3–4g