I have a great preference for easy-to-make meals that take less than 30 minutes to create. Italian Meatballs with Orzo is a recipe that never fails to amaze.

I’m proud of my multitasking skills because I can prepare many delicious suppers in as little as 20 to 30 minutes, depending on how complicated the dish is, of course.

As someone who likes to finish cooking meals rather quickly, I find it difficult to gauge the precise cooking time. I tried to slow things down but for me, it is truly impossible.

Just to put it into perspective, I usually finish a large family Thanksgiving dinner for eight people by myself in less than four hours. Just to add from scratch, from bread, all the side dishes and fixings to pumpkin pie.

Let’s now see how simple and easy this particular recipe is. Any kind of pasta will work, but there’s something about Orzo that just appeals to me.

Its tiny, delicious grains cook quickly, which makes it a great option for family dinners that just require one pot. Since you’ll need to boil the pasta separately, you’ll actually need two pots. But you get the idea, don’t you?

I would be thrilled to see what delicacies you come up with if you decide to try this simple yet delicious recipe for Italian Meatballs with Orzo. Please feel free to tell me about your experiences!

Thanks for your support! Don’t forget to follow me on Instagram, Facebook, or Pinterest; search @sandraseasycooking

Happy Cooking!

Yield: 3 SERVINGS

Italian Meatballs with Orzo

Print

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Ingredients

• 1/2 pack Orzo (follow instructions)
• 1 tablespoon olive oil, split in half
• 1 pack of Italian sausage, without casting
• 1 cup cherry tomatoes, halved
• 2 garlic cloves, minced
• Sea salt to taste
• 1 teaspoon Kickin Chicken Seasoning: Salt, Onion Powder, Paprika, Garlic Granules, Cayenne Pepper, Ground Black Pepper, Sage, Thyme, Oregano, Cumin.
• 1/4 teaspoon fresh lemon juice
• 1 tablespoon lemon thyme

Instructions

1. Make small meatballs. Italian sausage is already seasoned so there is no need to season it. You can use ground beef, but make sure to season it well.
2. Heat a pan to medium-high heat with one tablespoon of olive oil. Sauté the meatballs until they are brownish and cooked through. Cut one open to check if it's cooked. Alternatively, you can cook them in an air fryer if you prefer and skip the sautéing step.
3. Remove the cooked meatballs from the pan. Add one more tablespoon of olive oil, cherry tomato halves, and garlic. Turn the heat down a bit and sauté the tomatoes until they look almost caramelized about 5 minutes.
4. Boil water with salt and follow the instructions for the orzo. It takes about 3 to 4 minutes for it to be perfect for this dish. Scoop about 1/8 cup of pasta water and set it aside. Drain the orzo but DO NOT WASH.
5. Add the orzo to the tomatoes and garlic, pour in the saved pasta water, and stir the pasta to pick up all the flavors from the bottom of the pan.
6. Put the meatballs back in, add a bit of salt to taste, seasoning, lemon juice, mix, and garnish with lemon thyme.
   
   Serve immediately!
   

Notes

You can use any pasta.

Instead of Italian sausage, you can use ground beef. Make sure to season it accurately. Italian sausages without casing are already seasoned.

Nutrition Information:

Yield:

3

Serving Size:

1
Amount Per Serving: Calories: 209Total Fat: 12gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 15mgSodium: 581mgCarbohydrates: 18gFiber: 2gSugar: 3gProtein: 8g

This data was provided and calculated by Nutritionix. Nutrition information isn’t always accurate, but we try our best.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

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Quick and Easy Pasta with Beef

Bruschetta Pasta Salad

Chicken Pesto Pasta

Yield: 3 SERVINGS

Italian Meatballs with Orzo

Print

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Ingredients

• 1/2 pack Orzo (follow instructions)
• 1 tablespoon olive oil, split in half
• 1 pack of Italian sausage, without casting
• 1 cup cherry tomatoes, halved
• 2 garlic cloves, minced
• Sea salt to taste
• 1 teaspoon Kickin Chicken Seasoning: Salt, Onion Powder, Paprika, Garlic Granules, Cayenne Pepper, Ground Black Pepper, Sage, Thyme, Oregano, Cumin.
• 1/4 teaspoon fresh lemon juice
• 1 tablespoon lemon thyme

Instructions

1. Make small meatballs. Italian sausage is already seasoned so there is no need to season it. You can use ground beef, but make sure to season it well.
2. Heat a pan to medium-high heat with one tablespoon of olive oil. Sauté the meatballs until they are brownish and cooked through. Cut one open to check if it's cooked. Alternatively, you can cook them in an air fryer if you prefer and skip the sautéing step.
3. Remove the cooked meatballs from the pan. Add one more tablespoon of olive oil, cherry tomato halves, and garlic. Turn the heat down a bit and sauté the tomatoes until they look almost caramelized about 5 minutes.
4. Boil water with salt and follow the instructions for the orzo. It takes about 3 to 4 minutes for it to be perfect for this dish. Scoop about 1/8 cup of pasta water and set it aside. Drain the orzo but DO NOT WASH.
5. Add the orzo to the tomatoes and garlic, pour in the saved pasta water, and stir the pasta to pick up all the flavors from the bottom of the pan.
6. Put the meatballs back in, add a bit of salt to taste, seasoning, lemon juice, mix, and garnish with lemon thyme.
   
   Serve immediately!
   

Notes

You can use any pasta.

Instead of Italian sausage, you can use ground beef. Make sure to season it accurately. Italian sausages without casing are already seasoned.

Nutrition Information:

Yield:

3

Serving Size:

1
Amount Per Serving: Calories: 209Total Fat: 12gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 15mgSodium: 581mgCarbohydrates: 18gFiber: 2gSugar: 3gProtein: 8g

This data was provided and calculated by Nutritionix. Nutrition information isn’t always accurate, but we try our best.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

Pumpkin recipes are everywhere now that autumn has arrived. Every year, I make an effort to share a few pumpkin-themed recipes on my blog, and this time, I prepared these insanely wonderful No-Bake Pumpkin Bars.

These delicious, soft, and easy-to-make No-Bake Pumpkin Bars are quite straightforward. Low-carb and sugar-free, I baked these pumpkin bars.

Since I’m aware that many people follow a low-carb diet due to their way of life or medical conditions, I’ve chosen to make something that you can offer to everyone at your holiday table.

My family adores this dish, I’ll tell you that much. Waiting is the only option until everything becomes hard and ready to be eaten.

Tap here for more recipes like these No Bake Pumpkin Bars

This Thanksgiving, I will be making these yummy No-Bake Pumpkin Bars to share with my family, and I hope you will too.

You can now use almond flour in place of pecan flour. Since pecan nuts are finely processed to create pecan flour, they are naturally gluten-free, low in carbohydrates, and high in healthful fats.

Likewise with almond flour. Pecan flour didn’t bother me at all, which made me appreciate it even more because I found almond flour to sit heavy on my stomach.

As for sweeteners, you can use ordinary sugar, of course, but if you prefer to consume sugar-free foods, I suggest using Swerve, monk fruit, or similar.

Check out these recipes

Also, if your recipe calls for gelatin and you don’t consume it, the simplest and most typical approach to replace it is usually with agar-agar powder.
In the culinary world, gelatin made from plants that are generated from seaweed is known as agar-agar or just agar. 

If you like Pumpkin Bars then you might like these recipes:

Pumpkin Pie Hummus

Carrot Cake Baked Donuts

Buttery Sweet Potato Casserole

Oven Roasted Chestnuts

If you decide to make this No-Bake, sugar-free, and low-carb Pumpkin Bars, do not forget to tag me on social media.

You can find me on Instagram most of the time so use the tag @sandraseasycooking with the same hashtag #sandraseasycooking. If you are private you can DM me a pic.

Yield: 12 Servings

No-Bake Pumpkin Bars

Print

No-Bake Pumpkin Bars are low in carbs and no added sugar-free.

Prep Time 10 minutes

Cook Time 5 minutes

Additional Waiting Time 4 hours

Total Time 15 minutes

Ingredients

Crust

• 1 ½ cups pecan flour
• pinch of salt
• 1 teaspoon pumpkin spice
• 1/4 cup Erythritol Sugar Substitute Swerve
• 4 tbsp. unsalted butter, melted

Pumpkin Chiffon

• 1 cup milk
• 2 tbsp. unflavored gelatin powder (or agar powder)
• 1 teaspoon pumpkin pie spice
• ⅔ cup Erythritol Sugar Substitute Swerve
• 1 ½ cups pure pumpkin puree
• 1 ¼ cups whipping cream, thawed

Instructions

Crust:

1. For the crust, lightly grease and line an 8-inch square pan
with parchment paper so that the paper comes up the sides.

2. Mix the pecan flour
with the pumpkin spice and add the melted butter.

3. Press this into the prepared
pan and chill while preparing the chiffon layer.

Pumpkin Chiffon:

1. Measure the milk into a medium saucepan and whisk in the gelatin, letting this sit for a minute.
2. Add the sugar, and pumpkin in spice and whisk over medium-low heat until you just begin to see a bit of steam rise from the milk (note: If using agar-agar, you need to bring the milk to a full simmer and whisk for one minute to fully activate it.).
3. Remove the pan from the heat and whisk in the pumpkin. Transfer the mixture to a bowl and set aside to
   cool to room temperature.
4. Fold whipped cream into the cooled pumpkin mixture, and spread in an even layer over the chilled pecan crust.
5. Chill for at least 4 hours, uncovered, but it’s best after 10 to 12 hours of chilling in the fridge.
   

Notes

PUMPKIN SPICE Ingredients: Organic cinnamon, organic ginger, organic nutmeg, organic cloves

NOTE: Sandra's easy cooking is affiliated with amazon and will earn a commission for sold items bought from amazon, clicked on this website.

Nutrition Information:

Yield:

12

Serving Size:

1
Amount Per Serving: Calories: 315Total Fat: 23gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 40mgSodium: 21mgCarbohydrates: 25gFiber: 3gSugar: 14gProtein: 5g

This data was provided and calculated by Nutritionix. Nutrition information isn’t always accurate, but we try our best.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

Jellied Cranberry Sauce is not something that I was eating my whole life. My kids did have this sauce every Thanksgiving, for instance. My husband and I learned to enjoy it.

It is one of those dishes that both of us have not grown up with. It was rather strange to me that it was eaten with Thanksgiving Supper.

I must admit, we have never mixed sweet and savory together on one plate. At least not me. Although, cranberries are known well to go phenomenally with meat.

Tap here for more amazing Thanksgiving recipe ideas

I am still not able to combine it with my turkey or anything savory. Well, I just take a few tablespoons after a meal like a dessert or a palate cleanser.

It merely does not sit comfortably with my palate to mix it with other foods.

However, when it comes to side dishes, most people will agree that cranberry sauce at Thanksgiving dinner is a must.

With that being said, I really enjoy the taste, pleasant aroma, tartiness, sweetness and texture of cranberry sauce. Therefore, I have decided this year to develop jellied cranberry sauce.

Many people enjoy canned one, and I must say that it is really hard to replicate that stuff. I have tried it before, of course, many times when we were invited for Thanksgiving. However, we have never served it on our Thanksgiving table.

Get more side dish recipes here

My oldest son, Aleks, took upon himself to make his own. For the last 6 years, we have been traditionally hosting Thanksgiving dinners, and Aleks would make his famous cranberry sauce. It is very delicious, and everyone always enjoyed it.

My jellied version is incredible. I was wrangling with the idea if I should share this recipe because it is super easy. However, my blog got an EASY word in the title, so why not share it?

I understand that not everyone knows what they are doing in the kitchen. So I want to show future cooks and beginners how easy it is to pick up a pot or skillet and make food yourself.

Most of the time you got to use your instincts and taste buds, rather than sticking to the recipe, you know. Sample or taste the food, feel it, touch it, and see if you like it or not.

Even in my own house, I argue with my kids if something is seasoned enough. To me, it is perfect, but they always add extra salt. We all acquire unique tastes.

Do you need an easy breakfast or a brunch recipe? Tap here to check them out.

Nevertheless, I hope you like this recipe. It does not take a rocket scientist to make it. Just follow simple guidelines and it will taste amazing.

Besides, you can make it in the glass container and serve it. I just thought it looked delightful when I made it in the large muffin tin. It seemed approachable since most people do have muffin or cupcake tins.

What was I thinking?! Well, In my defense it looked cute and it was not all that hard to take it out. Just dip the bottom in the hot water, take a butter knife and go around, then flip on the platter.

Garnish with extra oranges, fresh cranberries, and pomegranate. Perhaps, a few rosemary sprigs or any other similar herbs.

I made my own sugar cranberries. You just have to boil cranberries in one cup of water and 1/2 cup of sugar for 2-3 minutes. Take them out with the slotted spoon.

Allow them to cool down for 5 to 10 minutes, then dip into sugar. That’s it! A simple yet looks so decorative with cranberry sauce.

If you make my yummy Jellied Cranberry Sauce, this Thanksgiving or the next, please tag me on Instagram. @sandraseasycooking using hashtag #sandraseasycooking. I would love to see your creations and share them with everyone.

Yield: Makes 3 1/2 cups

Jellied Cranberry Sauce

Print

Must have a Thanksgiving side dish!

Prep Time 10 minutes

Cook Time 10 minutes

Additional Chill Time 10 hours

Total Time 10 hours 20 minutes

Ingredients

• 12-ounce fresh or frozen cranberries, slightly thawed if frozen
• 1 1/2 - 2 cups of sugar
• 3 cups cold water
• 2- 1/4-ounce envelopes of unflavored gelatin (you may use other flavors if you wish)
• 1/4 cup orange juice
• zest of 1 orange
• 1 teaspoon allspice seasoning (it is a mixture of cinnamon, cloves, and nutmeg)

Instructions

1. Bring cranberries, sugar, and water to a boil in a heavy saucepan, stirring until sugar is dissolved, then reduce heat and simmer, partially covered, stirring occasionally, until all berries have burst, 6-10 minutes depending on your stove.
2. Start pouring into a fine-mesh sieve set over a bowl and let stand until all juices have drained through about 10 minutes or so. If necessary, press on solids until there is enough juice to measure 3 cups, then discard solids or use them for muffins or similar. If you like it chunky then I would just mash it very well.
3. Take one cup of drained cranberry juice out then stir together gelatin and let stand about 60 seconds to soften and dissolve. After it dissolves combine it with the rest of the cranberry juice mixture. Mix it well.
4. Pour cranberry sauce into a lightly oiled mold/s and chill, covered with plastic wrap, until firmly set, at least 10 hours. You may use mason jars, glass containers with the lid or a decorative mold/s.
5. To unmold, run the tip of a thin, preferably butter knife between the edge of mold and cranberry sauce. Tilt mold sideways and tap the side of the mold against a work surface, turning it, to evenly break the seal and loosen cranberry sauce. You may dip the mold of the container in the hot water to loosen it up on the bottom.
6. Now, keep mold tilted, invert a platter over mold, then invert cranberry sauce onto a platter. If you are using mason jars, you could get smaller jars and serve each jar per guest as a serving size.
   

Notes

Cranberry sauce can be refrigerated in the mold for up to 2 days.

If you are low carb, and on a sugar-free diet, please use sugar alternative sweeteners.

If you do not have allspice seasoning, just mix together an equal part of cinnamon, clove, and nutmeg.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest