Rating: 3.5 stars
5 Ratings
  • 5 star values: 2
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  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 0

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.

This Story Originally Appeared On sunset.com

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Credit: Iain Bagwell

Recipe Summary

total:
1 hr
Yield:
Serves 6 (serving size: 1 1/2 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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°.

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  • 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.

  • 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.

  • 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.

Nutrition Facts

464 calories; calories from fat 38%; protein 25g; fat 20g; saturated fat 5.8g; carbohydrates 54g; fiber 3.7g; sodium 405mg; cholesterol 110mg.
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