Greek Meatballs With Lemon-Herb Orzo

Yield:

5 servings (serving size: 6 meatballs and 1 cup orzo)

Recipe from

Nutritional Information

Calories 478
Caloriesfromfat 18 %
Fat 9.4 g
Satfat 2.4 g
Monofat 4.3 g
Polyfat 1.1 g
Protein 24.4 g
Carbohydrate 72.9 g
Fiber 2.9 g
Cholesterol 77 mg
Iron 4.9 mg
Sodium 806 mg
Calcium 71 mg

Ingredients

3 1/2 teaspoons extra-virgin olive oil, divided
1 cup minced onion
1 cup Italian-seasoned breadcrumbs
1/4 cup chopped fresh parsley
1/2 teaspoon chopped fresh oregano
1/8 teaspoon pepper
1/2 cup water
1/4 cup grated carrot
1/4 teaspoon salt
1/2 pound lean ground lamb
4 garlic cloves, minced
1 large egg, lightly beaten
Cooking spray

Preparation

Preheat oven to 425°.

Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add the onion, and sauté 3 minutes. Combine the onion and the next 10 ingredients (onion through egg). Shape meat mixture into 30 (1 1/2-inch) meatballs, and place on a broiler pan coated with cooking spray. Bake at 425° for 20 minutes or until done.

Combine the Lemon-Herb Orzo and meatballs in a large bowl. Drizzle each serving with 1/2 teaspoon olive oil.

Note:

September 1997