This riff on spaghetti and meatballs uses rice-shaped pasta, ground lamb, and feta cheese. Serve a new take on traditional spaghetti and meatballs. Bonus: it’s easier for little hands to eat.
Prep Time: 40 minutes
Yield: 4 servings (serving size: 1/2 cup orzo, 3 meatballs, and 1/2 cup sauce)
Preparation
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.
Nutritional Information
Calories:
486
Fat:
14.1g (sat 5.7g,mono 4.5g,poly 0.8g)
Protein:
37.4g
Carbohydrate:
50.7g
Fiber:
3.9g
Cholesterol:
94mg
Iron:
5.8mg
Sodium:
919mg
Calcium:
164mg
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