Greek Pasta with Meatballs

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.

Yield: 4 servings (serving size: 1/2 cup orzo, 3 meatballs, and 1/2 cup sauce)
Recipe from Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 486
  • Calories from fat: 0.0%
  • Fat: 14.1g
  • Saturated fat: 5.7g
  • Monounsaturated fat: 4.5g
  • Polyunsaturated fat: 0.8g
  • Protein: 37.4g
  • Carbohydrate: 50.7g
  • Fiber: 3.9g
  • Cholesterol: 94mg
  • Iron: 5.8mg
  • Sodium: 774mg
  • Calcium: 164mg

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

Preparation

  1. 1. Preheat oven to 375°.
  2. 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. 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
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