Rating: 4 stars
4 Ratings
  • 1 star values: 0
  • 2 star values: 1
  • 3 star values: 0
  • 4 star values: 1
  • 5 star values: 2
Recipe by Cooking Light September 1997

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Recipe Summary

Yield:
5 servings (serving size: 6 meatballs and 1 cup orzo)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 425°.

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  • Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add the onion, and sauté 3 minutes. Combine the onion and the next 10 ingredients (onion through egg). Shape meat mixture into 30 (1 1/2-inch) meatballs, and place on a broiler pan coated with cooking spray. Bake at 425° for 20 minutes or until done.

  • Combine the Lemon-Herb Orzo and meatballs in a large bowl. Drizzle each serving with 1/2 teaspoon olive oil.

Nutrition Facts

478 calories; calories from fat 18%; fat 9.4g; saturated fat 2.4g; mono fat 4.3g; poly fat 1.1g; protein 24.4g; carbohydrates 72.9g; fiber 2.9g; cholesterol 77mg; iron 4.9mg; sodium 806mg; calcium 71mg.
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