Hello everybody, I hope you are having an amazing day today. Today, I will show you a way to make a special dish, orzo and mini sausage meatballs. One of my favorites food recipes. For mine, I will make it a little bit tasty. This will be really delicious.
Orzo and Mini Sausage Meatballs is one of the most popular of recent trending meals in the world. It’s appreciated by millions every day. It is simple, it is fast, it tastes yummy. Orzo and Mini Sausage Meatballs is something which I have loved my whole life. They are fine and they look fantastic.
Freshly grated Parmesan, for garnish Great recipe for Orzo and Mini Sausage Meatballs. This is possibly one of the easiest one pot meals I've tried so far. Recipe adapted from : Bev Weidner (mom wins) from foodnetwork.com Mini Meatball and Orzo Soup is a cozy bowl of savory broth with Italian sausage meatballs and orzo pasta.
To begin with this particular recipe, we have to prepare a few ingredients. 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
- Get 3 links Italian sausage, casings removed
- Make ready 2 cloves garlic, minced
- Prepare 1 cup orzo pasta, uncooked
- Take 1 3/4 cup unsalted chicken broth
- Get 1/4 cup heavy cream
- Make ready 1/4 tsp. each salt and pepper
- Take 2 heaping cups spinach, roughly chopped
- Take Juice from 1/2 lemon
- Make ready Freshly grated parmesan cheese, for serving
Add the stock and potatoes and bring to a boil. Add the chicken broth and the frozen meatballs, stir, cover and bring to a simmer over. Feel free to mix and match pork, veal, and beef to make the meatballs. Use homemade chicken stock if possible.
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.
Sometimes, instead of making the actual meatballs, I cheat and just make mini balls from sausage. I love to take, like, mini meatballs, Italian sausage with kale, orzo. Throw it all in a pot and literally let it cook. The result is a healthy and hearty soup full of flavor that hits the spot on a cold day. Pour in the chicken broth and add the orzo; mix the ingredients together*.
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