lamb meatballs and orzo.

Y’all. If you’re a Gamecock, can you even believe Saturday happened? What a day. From Gameday Saturday morning  to a lovely afternoon (eh, a bit warm) of tailgating,  to a crazy, crazy game! It’s great to be a Gamecock.  I asked Tina last night whether Michigan had even played Saturday, and if so, did they win… and, well, I hope she’s speaking to me right now. It’s hard to say. (they did win. Go Blue.)

Anyway. Y’all know we like to make meatballs around here. We’ve made quite a few actually. So when I came across this recipe for lamb meatballs on Cooking Light this summer, I knew I’d be making them at the first sign of cooler weather. This is certainly nothing fancy, though you could up the culinary ante by making your own marinara, but it’s a distinct and delicious change from ground beef or poultry.

Lamb Meatballs with Orzo.
Cooking Light

2 cups hot cooked orzo
1/3 cup panko
1/2 tsp dried oregano
1/2 tsp salt
1/4 tsp ground cinnamon
1/2 tsp black pepper
1 pound lean ground lamb
1 garlic clove, minced
1.5 tbsp chopped fresh parsley
2 large egg whites
1 tbsp olive oil
2 cups jarred marinara sauce
3/4 cup (3 ounces) crumbled feta cheese

Preheat oven to 375°. Cook orzo according to package directions; drain. Keep warm.

Combine panko 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. Mixture will be very wet. Shape mixture into 12 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° for 11 minutes or until meatballs are done. Serve over orzo.


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