Hello, I am Jane. Today, we’re going to make orzo and mini sausage meatballs recipe. Never miss a recipe of the day again. Here are our most recent easy family recipes to try. Nowadays, I will make it a bit tastier. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Orzo and Mini Sausage Meatballs Recipe
Orzo and Mini Sausage Meatballs is one of the most popular of recent trending foods on earth. It’s easy, it’s quick, it tastes yummy. It’s enjoyed by millions every day. They are nice and they look wonderful. Orzo and Mini Sausage Meatballs is something which I have loved my entire life.
To get started with this particular recipe, we have to prepare a few ingredients. You can cook orzo and mini sausage meatballs using 10 ingredients and 3 steps. Here is how you can achieve it.
The ingredients needed to make Orzo and Mini Sausage Meatballs:
- Make ready 1 tbsp. olive oil
- Take 3 links Italian sausage, casings removed
- Prepare 2 cloves garlic, minced
- Prepare 1 cup orzo pasta, uncooked
- Make ready 1 3/4 cup unsalted chicken broth
- Get 1/4 cup heavy cream
- Take 1/4 tsp. each salt and pepper
- Take 2 heaping cups spinach, roughly chopped
- Take Juice from 1/2 lemon
- Get Freshly grated parmesan cheese, for serving
Steps to make Orzo and Mini Sausage Meatballs:
- For the meatballs, just pinch off about 1 tsp of sausage and roll it into a ball. Place it on a plate and do the same with the rest of the sausage. Each link will give you 9-12 mini meatballs.
- Heat the oil over medium heat in a large, deep skillet with a tight fitting lid. Once its hot, add the sausage meatballs to the pan and roll them around often as they cook until they are nicely browned on all sides. Then stir in the garlic to the pan. Once its fragrant, increase the heat to med-high and Add the orzo to the pan.
- Cook and stir often to lightly toast the orzo, then stir in the broth, cream, salt and pepper. Place the lid on while it comes up to a low boil. Once it begins to bubble, drop the heat down to med-low. Let this simmer for 5 minutes, stirring halfway to make sure the orzo isn’t sticking to the pan. After the 5 minutes, stir in the spinach and place the lid back on for another 2-4 minutes, until the orzo is al dente. Then stir in the lemon juice, remove it from the heat and serve.
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