Vegan Turkey Meatballs & Orzo

Combine all of the meatball ingredients (except for the oil) in a large mixing bowl. Use your hands to gently mix everything together. Use your hands or a cookie scoop to make 1.5 inch balls and place on a baking sheet - I was able to make 22 meatballs.
Heat the oil in a stock pot over medium-high heat. Add the meatballs and brown on both sides - you will probably need to work in batches. Lower the heat as needed. Remove from the pot, lower the heat to medium and make the sauce.
Add the garlic to the oil leftover in the pot. Allow to cook for about one minutes, then pour in the crushed tomatoes, marinara, oregano, red pepper flakes and water. Bring to a boil, then lower the heat. Add the meatballs to the sauce and gently press them down so they are submerged in the sauce. Partially cover and cook for 20 minutes, or until the meatballs are cooked through.
Meanwhile, make the orzo. Melt some vegan butter in a skillet. Add the garlic & dried basil and cook for about a minute. Pour in the rice & orzo and cook until it begins to toast, stirring frequently. Pour in the broth, bring to a boil, lower the heat and cover. Simmer for about 20 minutes, or until all of the liquid is absorbed.
Before serving I like to add some fresh basil to both the sauce and the orzo. Give both a toss and one last taste to make sure you don't need to add salt. Spoon some orzo into each bowl and top with meatballs, sauce and more fresh basil.