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.

Yield: Serves 6 (serving size: 1 1/2 cups)
Recipe from Sunset

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Recipe Time

Total: 1 Hour

Nutritional Information

Amount per serving
  • Calories: 464
  • Calories from fat: 38%
  • Protein: 25g
  • Fat: 20g
  • Saturated fat: 5.8g
  • Carbohydrate: 54g
  • Fiber: 3.7g
  • Sodium: 405mg
  • Cholesterol: 110mg


  • 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
  • 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. 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°.
  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.
  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.
  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.
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