Greek Pasta with Meatballs |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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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. Ingredients:
1/3 cup dry breadcrumbs |
1/2 teaspoon dried oregano |
1/4 teaspoon ground cinnamon |
1/4 teaspoon freshly ground black pepper |
1 pound lean ground lamb |
1 garlic clove, minced |
2 tablespoons chopped fresh parsley, divided |
2 large egg whites |
1 1/2 teaspoons olive oil |
2 cups bottled marinara sauce |
3/4 cup (3 ounces) crumbled feta cheese |
2 cups hot cooked orzo |
Directions:
1. Preheat oven to 375°.
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.
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.
4. Young Chefs can:
5. Add measured breadcrumbs
6. Sprinkle meatballs with cheese
7. Older Chefs can:
8. Help shape meatballs
9. Pour marinara over meatballs
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