Hey everyone, it is Jim, welcome to my recipe site. Today, I’m gonna show you how to prepare a distinctive dish, orzo and mini sausage meatballs. One of my favorites. This time, I will make it a bit tasty. This will be really delicious.

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 Orzo and Mini Sausage Meatballs step by step.

Orzo and Mini Sausage Meatballs is one of the most popular of current trending meals in the world. It’s enjoyed by millions daily. It is simple, it’s quick, it tastes yummy. They’re nice and they look fantastic. Orzo and Mini Sausage Meatballs is something which I’ve loved my entire life.

To get started with this particular recipe, we must prepare a few components. You can have 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. Get 2 cloves garlic, minced
4. Make ready 1 cup orzo pasta, uncooked
5. Prepare 1 3/4 cup unsalted chicken broth
6. Make ready 1/4 cup heavy cream
7. Prepare 1/4 tsp. each salt and pepper
8. Prepare 2 heaping cups spinach, roughly chopped
9. Get Juice from 1/2 lemon
10. Take Freshly grated parmesan cheese, for serving

Bring the broth to a boil then reduce to a simmer. Let the orzo absorb the chicken broth until tender. Add the stock and potatoes and bring to a boil. Add the carrots, celery and meatballs and bring to a rolling boil.

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.

Add the spinach and the orzo pasta. Heat oil in a soup pot or Dutch oven over medium heat. Add carrots, celery, parsnip, onion, herbes de Provence, red pepper flakes, salt, and pepper. Remove the lid, tip in the orzo, stir gently and turn up the heat to bring back to a bubble. Add the chicken broth and the frozen.

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