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Orzo and Mini Sausage Meatballs
Orzo and Mini Sausage Meatballs

Before you jump to Orzo and Mini Sausage Meatballs recipe, you may want to read this short interesting healthy tips about The Basics of Being Healthy.

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Choose water over other refreshments. Soda and coffee, when ingested in moderation, aren’t that bad. It will be, however, a bad idea to exclusively drink soda or coffee. Ingesting water instead of other kinds of drinks is a good way to help your body in its health and hydration. Doing this helps you cut hundreds of calories out of your diet without your having to suffer through a bunch of gross diet food. Water is often the key to successful weight reduction and healthfulness.

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We hope you got benefit from reading it, now let’s go back to orzo and mini sausage meatballs recipe. You can have orzo and mini sausage meatballs using 10 ingredients and 3 steps. Here is how you cook it.

The ingredients needed to prepare Orzo and Mini Sausage Meatballs:
  1. Use 1 tbsp. olive oil
  2. Get 3 links Italian sausage, casings removed
  3. You need 2 cloves garlic, minced
  4. Provide 1 cup orzo pasta, uncooked
  5. You need 1 3/4 cup unsalted chicken broth
  6. Take 1/4 cup heavy cream
  7. Provide 1/4 tsp. each salt and pepper
  8. Use 2 heaping cups spinach, roughly chopped
  9. Use Juice from 1/2 lemon
  10. Use 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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