This recipe for Greek Pasta with Meatballs from this month's Cooking Light did not disappoint. It was a savory, creative take on classic spaghetti and meatballs, and who does not love melted feta cheese (late night College Inn feta breadsticks, all you UVAers??)?
I made a few modifications, like subbing in reduced fat feta, but either way, it is worth a try! If lamb is not your thing, try making the meatballs with ground turkey or lean ground beef. The photos on Cooking Light's website are a little more appetizing than mine, but I promise it tasted, great!
While the meatballs were in the oven last night, I also whipped up a batch of White Bean Soup with Gremolata for lunches this week. It is a great option for a low-cal, low-fat lunch to take to work.