Tuesday, April 20, 2010

Greek Pasta with Meatballs

Prep Time: 40 minutes
Yield: 4 servings (serving size: 1/2 cup orzo, 3 meatballs, and 1/2 cup sauce)

2 cups hot cooked orzo
1/3 cup plain dry breadcrumbs
1/2 teaspoon dried Italian seasoning
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon freshly ground black pepper
1 pound lean ground lamb
2 garlic cloves, 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

1. Preheat oven to 375°.

2. 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 14 (1-inch) meatballs; cover and chill meatballs 5 minutes.

3. Cook orzo according to package directions; drain. Keep warm.

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 15 minutes or until meatballs are done. Sprinkle with remaining 1 1/2 teaspoons parsley and feta. Serve over orzo.