I like this recipe. It is just a little different then traditional meatballs and spaghetti. I served it with a salad and garlic bread. I warn you, it is filling. Keep your portions smaller. The orzo pasta is tricky. We tend to think it is rice but it is a pasta so it fills you up quickly. Enjoy :-)
Greek Pasta with Meatballs
his riff on spaghetti and meatballs uses rice-shaped pasta, ground lamb, and feta cheese.
Ingredients
2 cups hot cooked orzo
1/3 cup plain dry breadcrumbs
1/2 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 teaspoon freshly ground black pepper
1 pound lean ground lamb or ground beef or ground turkey
1 garlic clove minced
2 tablespoons chopped fresh parsley divided
2 large egg whites
1 1/2 teaspoons olive oil
2 cups jarred marinara sauce
3/4 cup (3 ounces) crumbled feta cheese
Instructions
1. Preheat oven to 375°.
2. Cook orzo according to package directions; drain. Keep warm.
3. Combine breadcrumbs 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° for 11 minutes or until meatballs are done. Sprinkle with remaining 1 1/2 teaspoons parsley. Serve over orzo.
Yields: 4 Servings
Cooking Light, NOVEMBER 2009
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