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5 from 2 votes

Greek Meatball Pasta

Greek Meatballs + Pasta are a recipe for success!! Bonus - these freeze great so you can prep ahead and warm when ready!
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Main Course
Cuisine: Mediterranean
Keyword: greek meatballs, green meatball pasta, how to make greek meatballs, herb stuffed meatballs
Servings: 4 people
Author: Gaby

Ingredients

For the meatballs

  • 1 pound ground chicken
  • 1 egg yolk 
  • 1 cup finely chopped spinach
  • 6 cloves garlic finely chopped
  • 1/2 cup crumbled feta 
  • 1/3 cup chives finely chopped
  • 1/4 cups sliced green onions 
  • 1/4 cup parsley finely chopped
  • 1/4 cup finely diced sun dried tomatoes packed in olive oil
  • 1/2 teaspoon red pepper flakes
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly cracked black pepper
  • 1 lemon zested 
  • 1/4 cup olive oil

For the pasta

  • 1 lb Delallo Pasta
  • 4 tablespoons olive oil
  • 1 pint cherry tomatoes halved
  • 4 cloves garlic roughly chopped
  • 1/2 cup crumbled feta 
  • Scallions and Chives to garnish 
  • Kosher salt and freshly cracked black pepper

Instructions

  • 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.
  • Heat the olive oil in a large heavy bottom skillet over medium high heat. 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. Once the meatballs are cooked, remove them from the oil and repeat the process with the remaining meatballs.
  • In a large skillet, heat the 4 tablespoons of olive oil over medium high heat. Add the cherry tomatoes and saute until they start to fall apart. Add the chopped garlic and season with salt and pepper. 
  • Cook the pasta according to the package directions. Drain and combine all the pieces into a summer greek meatball pasta and garnish with herbs and feta.