Greek Pasta With Meatballs and Feta Cheese |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 4 |
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This recipe is loosley based on one that I got from the Cooking Light archives. I chose to partially bake the meatballs in the oven, then finish off the baking in the marinara sauce. Ingredients:
2 cups hot cooked orzo pasta |
1/3 cup plain 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 chopped fresh parsley, divided |
1 large egg white |
2 cups marinara sauce |
3 ounces feta cheese (3/4 cup and crumbled) |
Directions:
1. Cook orzo according to package directions; drain. Keep warm.
2. Combine breadcrumbs , oregano, salt, cinnamon, black pepper, lamb and garlic in a medium bowl; stir in 1 1/2 tablespoons parsley. Add egg white, stirring mixture until just combined. Shape mixture into 12 (1-inch) meatballs; cover and chill meatballs 5 minutes. (Can be made ahead of time).
3. Preheat oven to 375.
4. Bake the meatballs on a roaster pan for 20 minutes. Drain the fat, if necessary. Place the meatballs in a new baking dish and spoon the marinara sauce over meatballs; sprinkle with cheese. Bake at 375° for 20 minutes or until meatballs are done. Sprinkle with remaining 1 1/2 teaspoons parsley.
5. Serve over orzo.
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