Hello everybody, hope you are having an incredible day today. Today, I’m gonna show you how to make a special dish, orzo and mini sausage meatballs. It is one of my favorites food recipes. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Orzo and Mini Sausage Meatballs is one of the most well liked of recent trending meals on earth. It is easy, it is fast, it tastes delicious. It is enjoyed by millions every day. They’re fine and they look fantastic. Orzo and Mini Sausage Meatballs is something which I have loved my whole life.
Orzo with Collard Greens, Sausage Meatballs and Sundried Tomatoes Quick chicken meatballs, tangy tomato sauce with peppers, and a Quick chicken meatballs, tangy tomato sauce with garlic and peppers, and a silky-creamy pile of hot orzo on the side. Peppers: I used mini peppers which are small and sweet! You can also use regular bell peppers if you cut them.
To begin with this particular 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:
- Get 1 tbsp. olive oil
- Make ready 3 links Italian sausage, casings removed
- Make ready 2 cloves garlic, minced
- Take 1 cup orzo pasta, uncooked
- Get 1 3/4 cup unsalted chicken broth
- Get 1/4 cup heavy cream
- Get 1/4 tsp. each salt and pepper
- Prepare 2 heaping cups spinach, roughly chopped
- Prepare Juice from 1/2 lemon
- Prepare Freshly grated parmesan cheese, for serving
Season soup to taste with salt and pepper. Ladle the meatball-and-orzo soup into shallow bowls and serve. The chicken soup and cooked orzo can be refrigerated separately overnight. Add the cooked orzo and baby spinach just before heating and 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.
Bright, citrusy Pinot Grigio from northern Italy's Alto. All you do is brown the sausage and add the chicken, tomato sauce, and the rest of the ingredients, and cook until done. There's something extra satisfying about a recipe like this one-pot chicken and sausage orzo dish where you just basically dump the ingredients in a pot and wait until it's cooked. Turkey meatballs in an easy soup with spinach and orzo! Make the meatballs ahead and freeze for a quick weeknight meal whenever you need one.
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