Greek Pasta with Meatballs (adapted from Cooking Light)
3/4 cup orzo
1/3 cup seasoned dry breadcrumbs
1/2 teaspoon dried oregano
1/4 teaspoon kosher salt
1/4 teaspoon ground cinnamon
1/4 teaspoon freshly ground black pepper
1 pound lean ground lamb (I couldn't get lean and it really needs to be less fat that what I had)
1 garlic clove, minced
1/2 tablespoon dried parsley
2 large egg whites
1-2 cups marinara sauce (can add oregano, cinnamon, and allspice for more of a Greek taste)
8 tablespoons feta cheese (reduced fat if you prefer)
- Preheat broiler on high.
- Cook orzo according to package directions; drain. Keep warm.
- 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 ~25-30 (1 tbsp) meatballs, place on cookie sheet lined with foil and sprayed with cooking spray.
- Broil meatballs 4-5 minutes on each side, turning once (8-10 min total). Let dry on paper towels. Spoon heated marinara sauce over orzo; sprinkle with cheese. Serve with meatballs.