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POSTED September 10, 2019

Greek Meatball Pasta

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This Greek inspired meatball recipe gets tossed with herby-tomato-y pasta. A fun mash up of flavors from Greece and Italy!

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  • SERVES: 4-6
  • LEVEL: Super Simple
INGREDIENTS

For the meatballs

  • 1 pound ground chicken
  • 1 egg yolk
  • 2 cups finely chopped spinach
  • 6 cloves garlic, finely chopped
  • ½ cup crumbled feta
  • ¼ cups sliced green onions
  • ¼ cup parsley, finely chopped
  • ⅛ cup chives, finely chopped
  • ¼ cup finely diced DeLallo Sun-Dried Tomatoes
  • ½ teaspoon red pepper flakes
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly cracked black pepper
  • 1 lemon, zested
  • ¼ cup olive oil


For the pasta:

  • 1 (1 pound) package Delallo Spaghetti
  • 4 tablespoons DeLallo Extra Virgin Olive Oil
  • 1 pint cherry tomatoes, halved
  • 4 cloves garlic, roughly chopped
  • ½ cup crumbled feta
  • Scallions and Chives to garnish
  • Kosher salt and freshly cracked black pepper
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DIRECTIONS
  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.
  2. Heat the olive oil in a large heavy bottom skillet over medium high heat.
  3. 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.
  4. Once the meatballs are cooked, remove them from the oil and repeat the process with the remaining meatballs.