Greek Pasta With Meatballs

• 2 cups orzo pasta, cooked
• 1/3 cup dry breadcrumbs
• 1/2 teaspoon dried oregano
• 1/4 teaspoon salt
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon fresh ground black pepper
• 1 lb lean ground lamb
• 1 garlic clove, minced
• 2 tablespoons fresh parsley, chopped (divided)
• 2 large egg whites
• 1 1/2 teaspoons olive oil
• 2 cups marinara sauce (bottled, store bought)
• 3/4 cup feta cheese, crumbled

1. Preheat oven to 375 degrees F.
2. Cook orzo pasta according to package directions; drain. Keep warm.
3. Combine breacrumbs 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 degrees F. for 11 minutes or until meatballs are done. Sprinkle with remaining 1 1/2 teaspoons parsley. Serve over orzo.

orzo pasta, breadcrumbs, oregano, salt, ground cinnamon, fresh ground black pepper, lean ground lamb, garlic, fresh parsley, egg whites, olive oil, marinara sauce, feta cheese

Taken from www.food.com/recipe/greek-pasta-with-meatballs-501436 (may not work)