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Greek Pasta with Meatballs

Oxmoor House
Yield 4 servings (serving size: 1/2 cup orzo, 3 meatballs, and 1/2 cup sauce)
This take-off on spaghetti and meatballs uses rice-shaped pasta, ground lamb, and feta cheese. Some kids may prefer a milder cheese such as shredded mozzarella. Break apart the meatballs before serving to younger children to make the meatballs easier to eat.

Ingredients

  • 1/3 cup dry breadcrumbs
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon freshly ground black pepper
  • 1 pound lean ground lamb
  • 1 garlic clove, minced
  • 2 tablespoons chopped fresh parsley, divided
  • 2 large egg whites
  • 1 1/2 teaspoons olive oil
  • 2 cups bottled marinara sauce
  • 3/4 cup (3 ounces) crumbled feta cheese
  • 2 cups hot cooked orzo

Nutrition Information

  • calories 486
  • caloriesfromfat 0.0 %
  • fat 14.1 g
  • satfat 5.7 g
  • monofat 4.5 g
  • polyfat 0.8 g
  • protein 37.4 g
  • carbohydrate 50.7 g
  • fiber 3.9 g
  • cholesterol 94 mg
  • iron 5.8 mg
  • sodium 774 mg
  • calcium 164 mg

How to Make It

  1. Preheat oven to 375°.

  2. Combine breadcrumbs, next 5 ingredients, and 1 1/2 tablespoons parsley in a medium bowl. Add egg whites, stirring mixture until just combined. Shape mixture into 12 (1 1/2-inch) meatballs; cover and chill meatballs 5 minutes.

  3. 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 12 to 13 minutes or until meatballs are done. Sprinkle with remaining 1 1/2 teaspoons parsley. Serve over orzo.

  4.  

  5. Young Chefs can:

  6. Add measured breadcrumbs

  7. Sprinkle meatballs with cheese

  8.  

  9. Older Chefs can:

  10. Help shape meatballs

  11. Pour marinara over meatballs