su-Roasted Vegetable and Mini Meatball Pappardelle
Photo: Iain Bagwell
YieldsServes 6 (serving size: 1 1/2 cups)Total Time1 hr
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.

Roasted Vegetable and Mini Meatball Pappardelle