Roasted Vegetable and Mini Meatball Pappardelle

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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

 * 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°.
 * 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.
 * 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.
 * 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.
 * 5) More detail of this recipe here