To a large sized bowl add in the sausage, cream cheese, and biscuit mix. Mix well until well combined using either, your hands, a meat masher, or an electric hand mixer (I recommend using a hand mixer). Also this sausage mixture will be sticky so keep that in mind. Once well combined stir in the cheese. Using a cookie scoop or a spoon roll the sausage into golf sized balls then roll smooth with your hands and place them on the sheet pan. You will make between 18-20 meatballs Bake for 20-22 minutes or until the sausage is cooked through. 

While the sausage balls are baking start on the orzo. To a saucepan on the stove over medium heat add in the chicken broth, water and orzo. Stir well, then put the lid on the top turn the heat to low and let simmer covered for about 10 minutes, stirring occasionally until the orzo has cooked through. Strain most of the liquid out of the pan except about 1/2 cup. Now add in the remaining ingredients and stir well until the butter and cheese has melted. Serve under the sausage balls and enjoy!