Greek Pasta With Meatballs And Feta Cheese

• 2 cups hot cooked orzo pasta
• Meatballs
• 1/3 cup plain 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 chopped fresh parsley, divided
• 1 large egg white
• 2 cups marinara sauce
• 3 ounces feta cheese (3/4 cup and crumbled)

1. Cook orzo according to package directions; drain. Keep warm.
2. Combine breadcrumbs , oregano, salt, cinnamon, black pepper, lamb and garlic in a medium bowl; stir in 1 1/2 tablespoons parsley. Add egg white, stirring mixture until just combined. Shape mixture into 12 (1-inch) meatballs; cover and chill meatballs 5 minutes. (Can be made ahead of time).
3. Preheat oven to 375.
4. Bake the meatballs on a roaster pan for 20 minutes. Drain the fat, if necessary. Place the meatballs in a new baking dish and spoon the marinara sauce over meatballs; sprinkle with cheese. Bake at 375u0b0 for 20 minutes or until meatballs are done. Sprinkle with remaining 1 1/2 teaspoons parsley.
5. Serve over orzo.

pasta, meatballs, breadcrumbs, oregano, salt, ground cinnamon, fresh ground black pepper, lean ground lamb, garlic, fresh parsley, egg white, marinara sauce, feta cheese

Taken from www.food.com/recipe/greek-pasta-with-meatballs-and-feta-cheese-401819 (may not work)