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Greek Pasta with Meatballs

Greek Pasta with Meatballs
Photo: Randy Mayor; Styling: Kellie Gerber Kelley
Prep time 40 mins
Yield

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

This riff on spaghetti and meatballs uses rice-shaped pasta, ground lamb, and feta cheese for a delicious Greek-inspired supper that can be on your table in 40 minutes.

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

Nutrition 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

How to Make It

  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.