Greek Orzo with Meatballs
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 545.5
- Total Fat: 23.6 g
- Cholesterol: 82.5 mg
- Sodium: 859.7 mg
- Total Carbs: 60.6 g
- Dietary Fiber: 5.0 g
- Protein: 101.5 g
View full nutritional breakdown of Greek Orzo with Meatballs calories by ingredient
Introduction
Photo: Randy Mayor; Styling: Kellie Gerber Kelley from Cooking Light NOVEMBER 2009...Of course I tweaked it to lower sodium and fat.This riff on spaghetti and meatballs uses rice-shaped pasta, ground lamb, and feta cheese. This is worthy of a special occasion
Photo: Randy Mayor; Styling: Kellie Gerber Kelley from Cooking Light NOVEMBER 2009...Of course I tweaked it to lower sodium and fat.
This riff on spaghetti and meatballs uses rice-shaped pasta, ground lamb, and feta cheese. This is worthy of a special occasion
Number of Servings: 4
Ingredients
-
2 cups hot cooked orzo
1/3-cup Ian's Panko Breadcrumbs All Natural Whole Wheat Style
½ teaspoon dried oregano
¼ teaspoon ground cinnamon
¼ teaspoon freshly ground black pepper
1 pound lean ground lamb
1 garlic clove, minced
3 tablespoons chopped fresh parsley, divided
2 large egg whites
1 ½ teaspoons olive oil
2 cups jarred Newman's Own Cabernet Marinara Sauce
½ cup (2 ounces) crumbled Athenos Reduced Fat Feta Cheese
Directions
1. Preheat oven to 375°.
2. Cook orzo according to the package directions, then drain. Keep warm in a serving dish.
3. Combine breadcrumbs and next 6 ingredients (through garlic) in a medium bowl; stir in 1 ½ 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. Serve over orzo. Sprinkle with remaining 1 ½ tablespoons parsley.
Serving Size: 4 servings (serving size: ½ cup orzo, 3 meatballs, and ½ cup sauce
Number of Servings: 4
2. Cook orzo according to the package directions, then drain. Keep warm in a serving dish.
3. Combine breadcrumbs and next 6 ingredients (through garlic) in a medium bowl; stir in 1 ½ 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. Serve over orzo. Sprinkle with remaining 1 ½ tablespoons parsley.
Serving Size: 4 servings (serving size: ½ cup orzo, 3 meatballs, and ½ cup sauce
Number of Servings: 4