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.
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.