Greek Meatball Pasta
Total Time
35 minutes
Prep Time
10 minutes
Cook Time
25 minutes
Rating
4.75 out of 5 stars
(4)
Ingredients
4 servings
- 1 pound ground chicken
- 1 egg yolk
- 1 cup finely chopped spinach
- 6 cloves garlic (finely chopped)
- 1/2 cup crumbled feta
- 1/3 cup chives (finely chopped)
- 1/4 cups sliced green onions
- 1/4 cup parsley (finely chopped)
- 1/4 cup finely diced sun dried tomatoes packed in olive oil
- 1/2 teaspoon red pepper flakes
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly cracked black pepper
- 1 lemon (zested )
- 1/4 cup olive oil
- 1 lb Delallo Pasta
- 4 tablespoons olive oil
- 1 pint cherry tomatoes (halved)
- 4 cloves garlic (roughly chopped)
- 1/2 cup crumbled feta
- Scallions and Chives to garnish
- Kosher salt and freshly cracked black pepper
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Preparation
Step 1
Combine all the meatball ingredients except the olive oil in a large bowl. Form the mixture into small meatballs, just smaller than a golf ball.
Step 2
Heat the olive oil in a large heavy bottom skillet over medium high heat. Once the oil is hot, add half of the meatballs and sauté for 3-4 minutes, turning every so often to brown the outside and then continue cooking through for about 6 minutes more. Once the meatballs are cooked, remove them from the oil and repeat the process with the remaining meatballs.
Step 3
In a large skillet, heat the 4 tablespoons of olive oil over medium high heat. Add the cherry tomatoes and saute until they start to fall apart. Add the chopped garlic and season with salt and pepper.
Step 4
Cook the pasta according to the package directions. Drain and combine all the pieces into a summer greek meatball pasta and garnish with herbs and feta.
Step 5
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