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.

Recipe by Cooking Light

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Read the full recipe after the video.

Recipe Summary

prep:
40 mins
total:
40 mins
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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  • Cook orzo according to package directions; drain. Keep warm.

  • 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.

  • 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.

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 919mg; calcium 164mg.