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Sausage meatballs with creamy mustard sauce

A bed of orzo smothered in easy sausage meatballs and a creamy sauce made with mustard and thyme
5 from 8 votes
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Main Course
Cuisine American
Servings 4 people
Calories 879 kcal


  • shallow casserole dish
  • Saucepan


  • 1 tablespoon olive oil
  • 450 grams pork sausages
  • 250 ml white wine
  • 250 ml chicken broth
  • 180 ml double cream
  • 1 shallot
  • 1 clove garlic
  • ½ lemon
  • 2 tablespoon dijon mustard
  • 2 tablespoon thyme leaves
  • 300 grams Orzo


  • Dice your shallot and garlic and heat some oil over medium in a large skillet or shallow casserole dish. 
  • Remove the sausages from their casing, creating two meatballs from each sausage. 
  • Shape the sausage meat quickly with your hands into a more round shape, then add to the dish and brown on all sides. 
  • Add the shallot and fry for a few minutes, before adding the garlic and half of the thyme leaves for a further minute.
  • Add the wine and chicken stock, bring to a simmer and reduce it by half. 
  • Over low heat, stir in the cream and then add the mustard.
  • Cook the orzo in a saucepan of boiling salted water, and then drain. 
  • Season with salt and pepper to taste, and stir through the lemon juice. 
  • Serve the sausage meatballs on a bed of the orzo, and then drizzle over the warm creamy mustard sauce and some more fresh thyme leaves. 



Calories: 879kcalCarbohydrates: 63gProtein: 29gFat: 52gSaturated Fat: 21gPolyunsaturated Fat: 6gMonounsaturated Fat: 21gTrans Fat: 1gCholesterol: 143mgSodium: 1056mgPotassium: 649mgFiber: 4gSugar: 4gVitamin A: 922IUVitamin C: 19mgCalcium: 90mgIron: 3mg
Keyword creamy mustard sauce, sausage meatballs
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