One pot orzo pasta and cheatballs recipe
Orzo pasta is rice-shaped pasta, and it’s able to be cooked absorption style, just like a risotto. Using sausages to make meatballs is a great time-saving measure, not to mention tasty!
- 500 g pork and fennel sausage
- 2 tsp olive oil
- 1 unit red capsicum (finely diced)
- 1 1/2 cup orzo pasta
- 1 punnet cherry tomato (cut in half)
- 2 cup chicken stock (liquid)
- 1 unit zucchini (diced)
- 1/4 cup fresh flat-leaf parsley (chopped)
- 10 unit basil leaves (torn)
- 1 handful parmesan cheese (*to serve)
To make the cheatballs, squeeze small portions of sausage mixture from the end of the casings and make them into little balls. Don’t be too concerned about how round they are. Discard the casing.
Heat the olive oil in a large shallow pot. Add the sausage balls and sauté until they have taken on some colour. Add the capsicums and cook until just soft.
Next add the orzo pasta and stir until the pasta has taken on a light, nutty colour.
Add the cherry tomatoes and stock and turn the heat down. When you reach a gentle simmer add a lid to the pot and cook slowly for 20 minutes. Remove the lid, scatter the zucchini over the top. Replace the lid, turn off the heat and let stand for a further 5 minutes before stirring through the basil leaves and parsley. Serve with grated parmesan.
- Always use a clean surface, clean hands and cold sausages when making your cheatballs. Little hands are a great help here.
- The better quality your sausages, the better this dish is. Use a butcher if possible.
- This recipe was created by Adam Clements for Kidspot.