Steps to Prepare Award-winning Orzo and Mini Sausage Meatballs

Hey everyone, it’s Drew, welcome to my recipe site. Today, I will show you a way to make a special dish, orzo and mini sausage meatballs. It is one of my favorites. For mine, I will make it a little bit unique. This will be really delicious.

Orzo and Mini Sausage Meatballs is one of the most well liked of recent trending meals on earth. It’s enjoyed by millions daily. It’s easy, it’s quick, it tastes yummy. They’re nice and they look wonderful. Orzo and Mini Sausage Meatballs is something that I’ve loved my whole life.

To get started with this recipe, we have to 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.

The ingredients needed to make Orzo and Mini Sausage Meatballs:

1. Make ready 1 tbsp. olive oil
2. Make ready 3 links Italian sausage, casings removed
3. Take 2 cloves garlic, minced
4. Take 1 cup orzo pasta, uncooked
5. Get 1 3/4 cup unsalted chicken broth
6. Prepare 1/4 cup heavy cream
7. Make ready 1/4 tsp. each salt and pepper
8. Get 2 heaping cups spinach, roughly chopped
9. Get Juice from 1/2 lemon
10. Take Freshly grated parmesan cheese, for serving

Steps to make Orzo and Mini Sausage Meatballs:

1. 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.
2. 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.
3. 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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