Greek Pasta With Meatballs And Feta Cheese Recipes

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GREEK PASTA WITH MEATBALLS AND FETA CHEESE



Greek Pasta With Meatballs and Feta Cheese image

This recipe is loosley based on one that I got from the Cooking Light archives. I chose to partially bake the meatballs in the oven, then finish off the baking in the marinara sauce.

Provided by Abby Girl

Categories     Lamb/Sheep

Time 50m

Yield 4 serving(s)

Number Of Ingredients 12

2 cups hot cooked orzo pasta
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)

Steps:

  • Cook orzo according to package directions; drain. Keep warm.
  • 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).
  • Preheat oven to 375.
  • 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 375° for 20 minutes or until meatballs are done. Sprinkle with remaining 1 1/2 teaspoons parsley.
  • Serve over orzo.

GREEK PASTA WITH MEATBALLS



Greek Pasta With Meatballs image

Recipe is from Cooking Light Magazine, Nov. 2009. Unlike traditional spaghetti, this recipe uses orzo pasta , ground lamb and feta cheese.

Provided by DailyInspiration

Categories     Lunch/Snacks

Time 38m

Yield 4 serving(s)

Number Of Ingredients 13

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

Steps:

  • Preheat oven to 375 degrees F.
  • Cook orzo pasta according to package directions; drain. Keep warm.
  • 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.
  • 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.

Nutrition Facts : Calories 881, Fat 39.6, SaturatedFat 17.3, Cholesterol 110.8, Sodium 1152.8, Carbohydrate 88.8, Fiber 6.7, Sugar 15.5, Protein 39.2

GREEK PASTA SALAD



Greek Pasta Salad image

Great summer pasta salad.

Provided by Danielle Laroche

Categories     Salad     100+ Pasta Salad Recipes     Tomato Pasta Salad Recipes

Time 3h30m

Yield 8

Number Of Ingredients 14

2 cups penne pasta
¼ cup red wine vinegar
1 tablespoon lemon juice
2 cloves garlic, crushed
2 teaspoons dried oregano
salt and pepper to taste
⅔ cup extra-virgin olive oil
10 cherry tomatoes, halved
1 small red onion, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
½ cucumber, sliced
½ cup sliced black olives
½ cup crumbled feta cheese

Steps:

  • Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the penne, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Rinse with cold water and drain well in a colander set in the sink.
  • Whisk together the vinegar, lemon juice, garlic, oregano, salt, pepper, and olive oil. Set aside. Combine pasta, tomatoes, onion, green and red peppers, cucumber, olives, and feta cheese in a large bowl. Pour vinaigrette over the pasta and mix together. Cover and chill for 3 hours before serving.

Nutrition Facts : Calories 306.6 calories, Carbohydrate 19.3 g, Cholesterol 14 mg, Fat 23.6 g, Fiber 2.1 g, Protein 5.4 g, SaturatedFat 5.2 g, Sodium 258.1 mg, Sugar 2.8 g

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Top Asked Questions

How to make meatballs with feta cheese?
For the meatballs. Put the breadcrumbs in a large bowl and add the milk, ground lamb, oregano, garlic, egg, shallot and some salt and pepper. Gently mix until everything is combined, then form into golf ball-size spheres. Take a cube of the feta and push it into a meatball, wrapping the meat mixture around the cheese to completely encase it.
What is the best way to eat Greek meatballs?
They work just as well served with an easy Greek yogurt dip (made with garlic, lemon, olive oil and Greek yogurt) as an appetizer or quick snack. Juicy Greek meatballs made with beef, lamb and feta cheese is a delicious, easy recipe perfect for lunch, dinner or as an appetizer served with yogurt.
What is juicy Greek meatballs made of?
Juicy Greek meatballs made with beef, lamb and feta cheese is a delicious, easy recipe perfect for lunch, dinner or as an appetizer served with yogurt. Combine all the ingredients and mix until the ingredients are just combined, taking care not to over mix (this can cause the meatballs to be very dense).
How to cook feta pasta with tomatoes?
Arrange the tomatoes and garlic cloves around the feta. Tuck the sprigs of thyme, sage, and rosemary in between tomatoes and garlic. Drizzle everything evenly with olive oil. Add a tablespoon of oregano all over—season with freshly ground pepper. Bake for 30 to 35 minutes. Cook the pasta al dente.

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