- 1 pound ground pork sausage
- 1/4 cup diced carrots
- 1/4 cup diced celery
- 1/4 cup minced onion
- 2 cups reduced sodium chicken broth
- 1 1/2 cups fresh baby spinach leaves
- 1 (5.4 ounce) package Knorr® Rice Sides™ - Herb & Butter
- Shredded Parmesan cheese, for topping
- Shape ground sausage into 1/2-inch mini meatballs. Heat a large non-stick skillet over medium to medium-high heat. Cook sausage balls until no longer pink in the center, 8 to 12 minutes. Transfer meatballs to a paper-towel-lined plate. Drain all but a tablespoon of the grease from the skillet.
- Place carrots, celery, and onion in skillet and cook over medium heat until vegetables are tender, about 10 minutes. Add chicken broth, baby spinach, and Knorr(R) Rice Sides(TM) - Herb & Butter. Cook according to package instructions.
- Transfer meatballs back to skillet; cook until heated through, about 5 minutes. Serve topped with Parmesan cheese.
04/15/2018
recipepes.com
talian Wedding Rice with Sausage, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
