Hey everyone, it is John, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, orzo and mini sausage meatballs. One of my favorites. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.
Orzo and Mini Sausage Meatballs is one of the most favored of recent trending foods on earth. It’s easy, it’s fast, it tastes yummy. It is enjoyed by millions every day. They’re nice and they look fantastic. Orzo and Mini Sausage Meatballs is something that I’ve loved my whole life.
To get started with this recipe, we must first prepare a few components. You can have 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:
- Take 1 tbsp. olive oil
- Prepare 3 links Italian sausage, casings removed
- Make ready 2 cloves garlic, minced
- Get 1 cup orzo pasta, uncooked
- Make ready 1 3/4 cup unsalted chicken broth
- Prepare 1/4 cup heavy cream
- Make ready 1/4 tsp. each salt and pepper
- Make ready 2 heaping cups spinach, roughly chopped
- Get Juice from 1/2 lemon
- Get Freshly grated parmesan cheese, for serving
Instructions 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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