Hello everybody, it’s Jim, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, orzo and mini sausage meatballs. It is one of my favorites food recipes. This time, I am going to make it a bit tasty. This will be really delicious.
Orzo and Mini Sausage Meatballs is one of the most favored of current trending foods in the world. It’s appreciated by millions every day. It’s simple, it is fast, it tastes delicious. Orzo and Mini Sausage Meatballs is something which I have loved my entire life. They are fine and they look wonderful.
To get started with this particular 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 can achieve that.
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The ingredients needed to make Orzo and Mini Sausage Meatballs:
- Make ready 1 tbsp. olive oil
- Take 3 links Italian sausage, casings removed
- Get 2 cloves garlic, minced
- Take 1 cup orzo pasta, uncooked
- Make ready 1 3/4 cup unsalted chicken broth
- Make ready 1/4 cup heavy cream
- Take 1/4 tsp. each salt and pepper
- Get 2 heaping cups spinach, roughly chopped
- Make ready Juice from 1/2 lemon
- Prepare Freshly grated parmesan cheese, for serving
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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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