Greek Pasta with Meatballs

Greek Pasta with Meatballs Recipe
Oxmoor House
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.


4 servings (serving size: 1/2 cup orzo, 3 meatballs, and 1/2 cup sauce)

Recipe from

Oxmoor House

Nutritional 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


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


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.


Young Chefs can:

Add measured breadcrumbs

Sprinkle meatballs with cheese


Older Chefs can:

Help shape meatballs

Pour marinara over meatballs

August 2011
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