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Photo: Randy Mayor; Styling: Kellie Gerber Kelley Photo by: Photo: Randy Mayor; Styling: Kellie Gerber Kelley

Greek Pasta with Meatballs

This riff on spaghetti and meatballs uses rice-shaped pasta, ground lamb, and feta cheese.

Cooking Light NOVEMBER 2009

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

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.

Nutritional Information

Amount per serving
  • Calories: 486
  • 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: 919mg
  • Calcium: 164mg
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Greek Pasta with Meatballs recipe

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