This is the kind of balanced dinner I make for my in-laws when they come over. Pasta but everyone can portion it the way they feel best for their body and needs! Serving salad and protein with any carb automatically gives it “balanced” and healthy potential!
Roasted Pepper Pasta with Lamb Meatballs
Servings
4
servingsPrep time
30
minutesCooking time
40
minutesCalories
300
kcalIngredients
Pasta:
2 red peppers
1 head garlic
1 onion
Olive oil
Salt
1/3 cup Parmesan
1 box pasta of choice
1 cup reserved pasta water
– 1/3 cup fresh basil
-1/2 cup milk or heavy cream
Meatballs:
1 lb ground lamb
Salt to taste
2 tbsp lemon
2 tbsp brine (from olives, sauerkraut, pickles, etc)
A dash of cinnamon
Fresh or dried parsley
1/2 onion, chopped
Directions
- Cut peppers, onion, and garlic into large chunks and place on a lined baking sheet with olive oil and salt. Bake at 400 for ~25 minutes or until charred
- While veggies are in the oven, prepare pasta according to box directions. Reserve 1 cup pasta water before draining and set aside
- Make meatballs by combining all ingredients in a bowl with your hands. Form mini meatballs and place in a 9×13 baking dish. Bake at 350 for ~15 minutes
- As you put the meatballs in, you should be taking the veggies out. Place everything on the baking sheet into a food processor or blender with Parmesan, basil, milk, and some of the reserved pasta water – adding more slowly until you’ve reached your desired consistency. You may not use all the water. Add salt to taste.
- Combine the save with the pasta and serve with finished meatballs. Enjoy!
