Name: Sausage and Zucchini Meatballs with Broccoli Orzo
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 serving(s)
Ingredients: 1 can (14 oz/398 ml) diced tomatoes; 2 tbsp (30 ml) tomato paste; 1 lb (450 g) mild or spicy Italian sausages, casings removed; 3/4 cup (55 g) fresh Parmesan cheese, grated; 1 zucchini, grated; 3 cups (750 ml) chicken broth; 1 cup (200 g) orzo; 1 small broccoli, grated; 2 tbsp butter

Ingredients

- 1 can (14 oz/398 ml) diced tomatoes
- 2 tbsp (30 ml) tomato paste
- 1 lb (450 g) mild or spicy Italian sausages, casings removed
- 3/4 cup (55 g) fresh Parmesan cheese, grated
- 1 zucchini, grated
- 3 cups (750 ml) chicken broth
- 1 cup (200 g) orzo
- 1 small broccoli, grated
- 2 tbsp butter

Preparation

- With the rack in the middle position, preheat the oven to 450°F (230°C).
- In a 13 x 9-inch (33 x 23 cm) baking dish, combine the diced tomatoes and tomato paste. Season with salt and pepper. Set aside.
- In a large bowl, combine the sausage meat and 1/2 cup (35 g) of the Parmesan with the zucchini. Season lightly with salt and pepper.
- Using a 3-tbsp (45 ml) ice cream scoop, shape the meat mixture into balls, placing them in the baking dish as you go. Bake for 15 minutes.
- Set the oven to broil and continue to cook the meatballs for 5 minutes or until cooked through and golden, and the sauce has reduced slightly.
- Meanwhile, in a pot, bring the broth to a boil. Season lightly with salt and pepper. Add the orzo and cook until very al dente, about 6 minutes. Add the broccoli and continue to cook for 2 minutes or until the orzo and broccoli are cooked. Remove from the heat.
- Add the butter and remaining Parmesan to the pot of orzo. Mix well. Adjust the seasoning.
- Divide the orzo, tomato sauce and meatballs among four shallow bowls. Serve immediately.

Sausage and Zucchini Meatballs with Broccoli Orzo

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Ingredients

Preparation

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To help you with this recipe

RICARDO Portion Scoop (45 ml)