Roasted Vegetable and Mini Meatball Pappardelle
Photo: Iain Bagwell
Although it's pricier than ordinary ground beef, grass-fed (which is what you usually find at farmers' markets) goes a long way when rolled into mini meatballs.
How to Make It
Step 1
1
Make meatballs: Mix ingredients in a large bowl to combine. Divide into 1-tbsp. portions; using wet hands, roll into balls. Chill on a baking sheet, covered with plastic wrap, until ready to use (up to 1 day). Preheat oven to 425°.
Step 2
2
Prepare vegetables: Toss onion, garlic, and potatoes with oil and 1/2 tsp. each salt and pepper in a large roasting pan until evenly coated. Nestle meatballs around vegetables and bake until onion and potatoes are tender and meatballs are cooked through, about 30 minutes.
Step 3
3
Meanwhile, cook pasta according to package directions, adding peas during the last minute of cooking. Drain, reserving some pasta water, and return pasta and peas to pot.
Step 4
4
Stir wine into meatballs and vegetables and pour into pot of pasta. Add lemon zest and 3/4 cup parsley; toss to combine, adding pasta water if mixture looks dry. Season to taste with salt and pepper. Transfer to a plate; garnish with parsley.
Ingredients
MEATBALLS
1 pound grass-fed ground beef
1 tablespoon Dijon mustard
1/2 cup finely chopped flat-leaf parsley
3/4 teaspoon kosher salt
3/4 teaspoon pepper
1/2 teaspoon lemon zest
2 tablespoons fine dried bread crumbs
1 large egg
1 teaspoon finely chopped fresh thyme leaves
PASTA AND VEGETABLES
1 red onion, cut into 1/2-in.-thick wedges
2 garlic cloves, finely chopped
3/4 pound small red potatoes, quartered
3 tablespoons extra-virgin olive oil
About 1/2 tsp. kosher salt
About 1/2 tsp. pepper
8 ounces dried pappardelle pasta
1/2 cup shelled fresh peas (from 1/2 lb. pea pods)
1/2 cup dry white wine, such as Pinot Grigio
1/2 teaspoon lemon zest
About 3/4 cup roughly chopped flat-leaf parsley
Directions
Step 1
1
Make meatballs: Mix ingredients in a large bowl to combine. Divide into 1-tbsp. portions; using wet hands, roll into balls. Chill on a baking sheet, covered with plastic wrap, until ready to use (up to 1 day). Preheat oven to 425°.
Step 2
2
Prepare vegetables: Toss onion, garlic, and potatoes with oil and 1/2 tsp. each salt and pepper in a large roasting pan until evenly coated. Nestle meatballs around vegetables and bake until onion and potatoes are tender and meatballs are cooked through, about 30 minutes.
Step 3
3
Meanwhile, cook pasta according to package directions, adding peas during the last minute of cooking. Drain, reserving some pasta water, and return pasta and peas to pot.
Step 4
4
Stir wine into meatballs and vegetables and pour into pot of pasta. Add lemon zest and 3/4 cup parsley; toss to combine, adding pasta water if mixture looks dry. Season to taste with salt and pepper. Transfer to a plate; garnish with parsley.
Search All of Sunset's Recipes
The Latest
All the Thanksgiving Recipes You Need, from Turkey to Pie (and Beyond)
