Greek Pasta With Meatballs and Feta Cheese

“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
SERVES:
4
UNITS:
US

Ingredients Nutrition

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.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: