Greek Pasta with Meatballs Menu
This riff on spaghetti and meatballs uses rice-shaped pasta, ground lamb, and feta cheese.
1. Preheat oven to 375°.
2. Cook orzo according to package directions; drain. Keep warm.
3. Combine breadcrumbs and next 6 ingredients (through garlic) in a medium bowl; stir in 1 1/2 tablespoons parsley. Add egg whites, stirring mixture until just combined. Shape mixture into 12 (1-inch) meatballs; cover and chill meatballs 5 minutes.
4. Heat oil in a large ovenproof skillet over medium-high heat. Add meatballs to pan; cook 8 minutes, turning to brown on all sides. Drain well; wipe pan clean with paper towels. Return meatballs to pan. Spoon marinara sauce over meatballs; sprinkle with cheese. Bake at 375° for 11 minutes or until meatballs are done. Sprinkle with remaining 1 1/2 teaspoons parsley. Serve over orzo.
Cooking Light NOVEMBER 2009
Greek Pasta with Meatballs
Try this stopwatch-tested menu from the Cooking Light kitchen.
Combine 2 cups vertically sliced fennel bulb and 1/2 cup vertically sliced red onion in a medium bowl. Combine 1 1/2 tablespoons extra-virgin olive oil, 1 tablespoon fresh lemon juice, 1/4 teaspoon kosher salt, 1/4 teaspoon freshly ground black pepper, and 1/4 teaspoon Dijon mustard. Drizzle over salad; toss to combine.
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