Recipe by DailyInspiration
Recipe is from Cooking Light Magazine, Nov. 2009. Unlike traditional spaghetti, this recipe uses orzo pasta , ground lamb and feta cheese.
Top Review by awalde
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!
- 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 See How It's Made
- Preheat oven to 375 degrees F.
- Cook orzo pasta according to package directions; drain. Keep warm.
- 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.
- 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.