Total Time
38mins
Prep 20 mins
Cook 18 mins

Recipe is from Cooking Light Magazine, Nov. 2009. Unlike traditional spaghetti, this recipe uses orzo pasta , ground lamb and feta cheese.

Ingredients Nutrition

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.
Most Helpful

This is a great way to make the family happy!<br/>I had to prepare this in advance, for this reason I preapred the meatballs as described, then I mixed the drained orzo with the marinara sauce, added 1/2 cup of water and poured in the (big!) baking mold over the meatballs. I topped this with the crumbled feta and sent in the oven again until the feta was browned.<br/>My family enjoyed this lukewarm (lukewarm food is almost the standard in Greece) as they were at home.<br/>They loved this very much and loved this surprise!<br/>Thanks a lot for this posting!

awalde December 17, 2013