Roasted Vegetable And Mini Meatball Pappardelle

Name: Roasted Vegetable And Mini Meatball Pappardelle
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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 425u00b0.
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.
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.
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.

823

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: MEATBALLS, 1 pound grass-fed ground beef, 1 tablespoon Dijon mustard, 1/2 cup finely chopped flat-leaf parsley, and more.

Yes, Roasted Vegetable And Mini Meatball Pappardelle falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!