Recipe Review

You Need to Try This Fresh, Mediterranean Take on Spaghetti and Meatballs

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It doesn’t get more classic than spaghetti and meatballs — especially in the middle of winter, when that stick-to-your-ribs comfort food is like a cozy blanket for your insides. If you’re looking for something delicious but not quite so heavy, this herby, Mediterranean-inspired spaghetti with chicken meatballs is a fresh take on the original, and it’s a perfect weekend meal you’ll want to make over and over again. 

Frozen meatballs from the grocery store are a convenient freezer staple, but if you have the time, these homemade meatballs are really special. They’re loaded with spinach, feta cheese, and sun-dried tomatoes. The author says spanakopita meatballs she tried in Greece inspired this dish, and that the original version was made with lamb instead of chicken. This version calls for chicken, but if you prefer lamb you could easily go back to the original.

Combine the ground meat with egg yolk, spinach, and garlic. Mix in feta cheese, onions, green onions, parsley, sun-dried tomatoes, red pepper flakes, lemon zest, salt, and freshly cracked black pepper. Combine the ingredients gently and shape the mixture into small balls. Sauté the meatballs in some olive oil until they’re browned on the outside and cooked through. 

The meatballs are the star of this show, so the other preparations are extremely simple to let them shine. To make the easiest pasta sauce in the world, sauté cherry tomatoes in olive oil until they start to fall apart. Stir in garlic and add some salt and pepper, then add cooked pasta and toss it in the tomatoes. Add the meatballs, and serve the pasta topped with herbs and feta. 

Get the recipe: Mediterranean Meatballs and Herb Pasta from What’s Gaby Cooking

Credit: Joe Lingeman

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