Greek Pasta with Meatballs

Makes 4 servings ( serving size :1/2 cup orzo , 3 meatballs and 1/2 cup sauce)

1/3 ................cup plain dry breadcrumbs
1/2 ................teaspoon dried oregano
1/4 ................teaspoon salt
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 jarred marinara sauce 
3/4 ................cup (3 ounces) crumbled feta cheese

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