Feta Meatballs with Lemony Asparagus Pasta

Savory feta meatballs with oven-roasted asparagus and sunny strands of spaghetti.

I think we can all agree spaghetti with meatballs is a classic combination. As is pasta with asparagus, asparagus with lemon, and meatballs with cheese. This dish, then, is a combination of classic combinations. The meatballs are stuffed with tart, creamy feta, the asparagus is roasted until tender-crisp, the spaghetti is cooked to al dente perfection, and it is all tossed in a bright, light, lemony sauce. What happens when you bring all these great combos together? Pure satisfaction.

More Like This:

Another great combo: Lemony Pasta with Asparagus and Chicken. Instead of meatballs this version uses cooked chicken which is great if you have a rotisserie bird on hand.

This Udon Noodle Bowl pairs asparagus with plump udon noodles, radishes, and crispy chunks of sesame tofu.

For a more traditional take on spaghetti and meatballs, my Spaghetti and Meatballs with Mushrooms has an umami-forward sauce but is otherwise fairly classic.

Check out my entire collection of asparagus recipes here.

For tips on how to perfectly cook pasta check out this article from BBC goodfood.

5 from 1 vote

Feta Meatballs with Lemony Asparagus Pasta

This lively weeknight take on spaghetti and meatballs features a satisfying combination of cheesy feta-infused meatballs, tender-crisp roasted asparagus, and bright, lemony noodles. If you like lamb, this is a great opportunity to use it since the slightly gamey flavor pairs nicely with tart, creamy feta. It is, however, equally delicious with beef, or whatever ground meat you prefer.  However you like it, the fresh, springy flavors will have you twirling your fork til the last delectable bite.

Servings 2

Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Ingredients

• 8 oz asparagus woody stems removed and cut into 1-inch pieces (about 2 cups)
• Kosher salt and pepper
• 3 tbsp extra virgin olive oil divided
• 8 oz ground beef or lamb 85% lean
• 1 egg lightly beaten
• 2 tbsp breadcrumbs
• 2 oz (½ cup) crumbled feta cheese
• ¼ cup chopped fresh parsley
• ½ tsp fennel seeds (optional)
• 4 oz spaghetti
• ½ medium lemon
• 1 tsp honey

Instructions

• Preheat oven to 400°. Heat a large covered pot of salted water over high heat.
• Place asparagus on a large sheet pan. Add ½ tsp salt, ¼ tsp pepper, and 1 tbsp olive oil. Toss together and spread into an even layer. Set aside.
• In a medium mixing bowl combine ground meat, egg, breadcrumbs, feta cheese, parsley, fennel, and a pinch of salt and pepper. Mix with your hands or a wooden spoon until evenly combined.
• Shape mixture into 10 meatballs and place on the sheet pan with asparagus. Bake for about 15 minutes, until asparagus is tender and lightly browned, and meatballs are cooked through (at least 160° on an instant read thermometer).
• Meanwhile, boil pasta per package directions until al dente. Drain and return to pot.
• While pasta is boiling combine zest and juice from half a lemon, 2 tbsp olive oil, and honey in a small bowl and whisk together.
• Add asparagus and meatballs to the pasta along with lemon mixture. Toss together. Divide into bowls. Top with cracked black pepper if desired.

Author: Ryne J. Macht, RDN

Course: Main Course

Cuisine: American, Italian

Keyword: asparagus, asparagus pasta, asparagus spaghetti, feta, lamb meatballs, lemon asparagus pasta, lemony spaghetti, meatballs, spaghetti, spaghetti and meatballls, spaghetti dinner