Rating: 4 stars
2 Ratings
  • 5 star values: 1
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  • 3 star values: 1
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  • 1 star values: 0

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.

Recipe by Oxmoor House August 2011

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Credit: Oxmoor House

Recipe Summary test

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

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375°.

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  • 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.

  • 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.

  • Young Chefs can:

  • Add measured breadcrumbs

  • Sprinkle meatballs with cheese

  • Older Chefs can:

  • Help shape meatballs

  • Pour marinara over meatballs

Nutrition Facts

486 calories; fat 14.1g; saturated fat 5.7g; mono fat 4.5g; poly fat 0.8g; protein 37.4g; carbohydrates 50.7g; fiber 3.9g; cholesterol 94mg; iron 5.8mg; sodium 774mg; calcium 164mg.
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