@itsnormalfood: Normal Dinners | Ep. 17 | Spring Onion Pesto Orzo w/ Mini Hot Italian Sausage Meatballs (full recipe 👇🏻) INGREDIENTS: Meatballs: * 1/2 cup Italian seasoned breadcrumbs * 1/4 cup milk * 1 lb hot Italian sausage * 1/2 cup finely grated Parmesan * 1 large egg Spring Onion Pesto * Greens from 4–5 red spring onions (tops only) * 1 cup fresh basil leaves * 1/2 cup toasted pine nuts * 3 cloves garlic * 1/2 cup finely grated Parmesan * 1/2 cup olive oil * Juice of 1/2 lemon * 1 tsp kosher salt * 1 tsp freshly ground black pepper Orzo * 1 1/2 cups dry orzo * Bulbs from 4–5 red spring onions, finely diced * 2 cloves garlic, minced * 3 1/2 cups low-sodium chicken broth * 1 bunch asparagus, thinly sliced on the bias (about 1-inch pieces) * Olive oil, as needed Instructions 1. Make the meatballs. In a small bowl, combine the breadcrumbs and milk. Let sit for 2–3 minutes to absorb. In a medium bowl, combine the sausage, Parmesan, egg, and breadcrumb mixture. Mix gently with clean hands until just combined. Roll into small meatballs, about 1 tablespoon each. Place on a plate or sheet pan and freeze for 10 minutes to help them hold their shape while cooking. 2. Make the pesto. If desired, lightly char the spring onion greens on a grill or grill pan for extra depth of flavor (this step is optional). In a food processor, combine the spring onion greens, basil, pine nuts, garlic, Parmesan, olive oil, lemon juice, salt, and pepper. Blend until smooth. Set aside. 3. Cook the orzo and meatballs. In a large skillet or sauté pan over medium heat, add a drizzle of olive oil. Add the diced spring onion bulbs and cook for 2–3 minutes, until softened. Add the garlic and cook 30 seconds more. Stir in the dry orzo and toast for about 2 minutes, stirring frequently, until lightly golden and fragrant. Add the meatballs to the pan. Pour in half of the chicken broth and stir continuously until absorbed. Add the remaining broth and the asparagus. Continue stirring until the orzo is tender and the liquid is absorbed. 4. Finish. Stir in about half of the pesto, adding more to taste. Serve warm with additional grated Parmesan on top. #dinner #weeknightdinner #DinnerIdeas #dinnerwithme #farmersmarket

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Wednesday 13 May 2026 00:37:03 GMT