Greek Pasta with Meatballs

Photo: Randy Mayor; Styling: Kellie Gerber Kelley
This riff on spaghetti and meatballs uses rice-shaped pasta, ground lamb, and feta cheese.

Yield:

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

Recipe from

Recipe Time

Prep: 40 Minutes

Nutritional Information

Calories 486
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 919 mg
Calcium 164 mg

Ingredients

2 cups hot cooked orzo
1/3 cup plain dry breadcrumbs
1/2 teaspoon dried oregano
1/4 teaspoon salt
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 jarred marinara sauce
3/4 cup (3 ounces) crumbled feta cheese

Preparation

1. Preheat oven to 375°.

2. Cook orzo according to package directions; drain. Keep warm.

3. Combine breadcrumbs and next 6 ingredients (through garlic) in a medium bowl; stir in 1 1/2 tablespoons parsley. Add egg whites, stirring mixture until just combined. Shape mixture into 12 (1-inch) meatballs; cover and chill meatballs 5 minutes.

4. 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 11 minutes or until meatballs are done. Sprinkle with remaining 1 1/2 teaspoons parsley. Serve over orzo.

Note:

November 2009