Greek Pasta with Meatballs

Ingredients     2 cups hot cooked orzo     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 $ Preparation     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.