Greek Pasta with Meatballs

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