Greek Pasta with Meatballs- Cooking Light

By bnpolley

Nutritional Information
Amount per serving

Calories: 486
Fat: 14.1g
Saturated fat: 5.7g
Monounsaturated fat: 4.5g
Polyunsaturated fat: 0.8g
Protein: 37.4g
Carbohydrate: 50.7g
Fiber: 3.9g
Cholesterol: 94mg
Iron: 5.8mg
Sodium: 919mg
Calcium: 164mg

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 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

Details

Servings 4
Cooking time 40mins

Preparation

Step 1

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.