Greek Pasta With Meatballs |
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Prep Time: 20 Minutes Cook Time: 18 Minutes |
Ready In: 38 Minutes Servings: 4 |
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Recipe is from Cooking Light Magazine, Nov. 2009. Unlike traditional spaghetti, this recipe uses orzo pasta , ground lamb and feta cheese. Ingredients:
2 cups orzo pasta, cooked |
1/3 cup dry breadcrumbs |
1/2 teaspoon dried oregano |
1/4 teaspoon salt |
1/4 teaspoon ground cinnamon |
1/4 teaspoon fresh ground black pepper |
1 lb lean ground lamb |
1 garlic clove, minced |
2 tablespoons fresh parsley, chopped (divided) |
2 large egg whites |
1 1/2 teaspoons olive oil |
2 cups marinara sauce (bottled, store bought) |
3/4 cup feta cheese, crumbled |
Directions:
1. Preheat oven to 375 degrees F.
2. Cook orzo pasta according to package directions; drain. Keep warm.
3. Combine breacrumbs 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 degrees F. for 11 minutes or until meatballs are done. Sprinkle with remaining 1 1/2 teaspoons parsley. Serve over orzo.
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