Hi, I am Elise. Today, we’re going to prepare orzo and mini sausage meatballs recipe. Never skip today’s recipe. This is a very simple recipe to try and is one of my family food recipes. This time, I will make it a bit more unique. This will be really delicious. Not to mention, it’s super satisfying.
Orzo and Mini Sausage Meatballs Recipe
Orzo and Mini Sausage Meatballs is one of the most favored of recent trending foods in the world. It is appreciated by millions daily. It is easy, it is quick, it tastes delicious. They are nice and they look wonderful. Orzo and Mini Sausage Meatballs is something that I’ve loved my entire life.
To get started with this recipe, we must first prepare a few components. You can cook orzo and mini sausage meatballs using 10 ingredients and 3 steps. Here is how you cook that.
The ingredients needed to make Orzo and Mini Sausage Meatballs:
- Get 1 tbsp. olive oil
- Make ready 3 links Italian sausage, casings removed
- Make ready 2 cloves garlic, minced
- Make ready 1 cup orzo pasta, uncooked
- Make ready 1 3/4 cup unsalted chicken broth
- Get 1/4 cup heavy cream
- Prepare 1/4 tsp. each salt and pepper
- Make ready 2 heaping cups spinach, roughly chopped
- Prepare Juice from 1/2 lemon
- Take 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 bes to bubble, drop the heat down to med-low. Let this simmer for 5 minutes, stirring halfway to make sure the orzo isnt 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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