Springtime Lemony Meatballs with Pasta

Originally from Sunset, 2012, slightly modified.

Meatballs
1 pound ground beef
1 tablespoon Dijon mustard
1/2 cup finely chopped flat leaf parsley
3/4 teaspoon each sea salt and freshly ground pepper
1/2 teaspoon lemon zest
juice of half a lemon
2 tablespoon plain dried bread crumbs
1 large egg
1 teaspoon finely chopped thyme leaves

Mix ingredients in a large bowl to combine. Divide into 1-tablespoon portions, using wet hands, roll into balls. Chill on a baking sheet, covered with plastic wrap, until ready to use, up to one day. Preheat oven to 425º F.

Pasta and Vegetables
1 small red onion, cut into 1/2-inch thick wedges
2 garlic cloves, minced
3/4 pound small red potatoes, quartered
3 tablespoons extra-virgin olive oil
1/2 teaspoon each sea salt and ground pepper

16 ounces egg noodles or pappardelle pasta
1/2 cup shelled fresh peas or thawed frozen
1/2 dry white wine
1/2 teaspoon lemon zest
3/4 cup roughly chopped flat leaf parsley

Toss onion, garlic, and potatoes with oil, salt, and pepper in a large roasting pan until evenly coated. Nestle meatballs around vegetables; bake until onion and potatoes are tender, and meatballs are cooked through, about 40-50 minutes.

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 the pot.

Stir wine into meatballs and vegetables, and pour into the pot of pasta. Add lemon zest and parsley; toss to combine, adding pasta water if mixture looks too dry. Season to taste with salt and pepper. Transfer to a platter, garnish with parsley.

Sarah