Greek Pasta With Meatballs

• 1/3 cup dry breadcrumbs
• 1/2 teaspoon dried oregano
• 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 bottled marinara sauce
• 3/4 cup (3 ounces) crumbled feta cheese
• 2 cups hot cooked orzo

1. Preheat oven to 375u0b0.
2. Combine breadcrumbs, next 5 ingredients, and 1 1/2 tablespoons parsley in a medium bowl. Add egg whites, stirring mixture until just combined. Shape mixture into 12 (1 1/2-inch) meatballs; cover and chill meatballs 5 minutes.
3. 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 375u0b0 for 12 to 13 minutes or until meatballs are done. Sprinkle with remaining 1 1/2 teaspoons parsley. Serve over orzo.
4. Young Chefs can:
5. Add measured breadcrumbs
6. Sprinkle meatballs with cheese
7. Older Chefs can:
8. Help shape meatballs
9. Pour marinara over meatballs

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

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