- 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
Preheat
oven to 375°.
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 12 (1-inch) meatballs; cover and chill meatballs 5 minutes.
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.
