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

This take-off on spaghetti and meatballs uses rice-shaped pasta, ground lamb, and feta cheese. Some kids may prefer a milder cheese such as shredded mozzarella. Break apart the meatballs before serving to younger children to make the meatballs easier to eat.

How to Make It

Step 1

Preheat oven to 375°.

Step 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.

Step 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.

Step 4


Step 5

Young Chefs can:

Step 6

Add measured breadcrumbs

Step 7

Sprinkle meatballs with cheese

Step 8


Step 9

Older Chefs can:

Step 10

Help shape meatballs

Step 11

Pour marinara over meatballs

Ratings & Reviews

Tomtes's Review

September 29, 2012
I think it is important to use lamb with this recipe to get the full affect of Greek flavor. This was a super easy make-ahead meal. I made the meatballs on Sunday to have a quick weeknight meal. The overall flavor was very good, but my husband thought there was too much cinnamon.

amandascott11's Review

September 12, 2011
I used ground beef rather than lamb, but it was delicious!!! My husband said that he felt like he was in a restaurant. Will defiantly make again,with lamb next time.