Greek Pasta With Meatballs

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

• Ready In: 38 mins
• Serves: 4

Ingredients

• 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

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.