Greek Pasta With Meatballs and Feta Cheese

Submitted by Abby Girl

"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."

 

• Ready In: 50mins
• Ingredients: 12
• Serves: 4

ingredients

• 2 cups hot cooked orzo pasta

• Meatballs

• 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.

Reviews

[-BreanneMarie-]

Delicious recipe! tried it with the family and the orzo wasn't the biggest hit, but the meatballs were gobbled up in a heartbeat. would definitely recommend.