Creamy Roasted Red Pepper Feta Spaghetti with Juicy Chicken Meatballs

Ingredients

• 3 red bell peppers (halved and deseeded)
• 1 red onion (cut into wedges)
• 4 garlic cloves (peeled)
• 8.8 oz feta cheese (block form, cow feta recommended)
• 2 tbsp tomato paste
• 1 tsp honey (1-2 tsp to taste)
• 1 tbsp olive oil (for roasting vegetables)
• 0.5 tsp paprika (for the sauce)
• chili flakes (to taste)
• black pepper (to taste)
• 0.5 cup pasta water (reserved from boiling pasta; use up to 1 cup as needed)
• 14 oz ground chicken
• 1 small onion (finely grated)
• 2 garlic cloves (minced)
• 1 egg
• 1 oz feta or Parmesan cheese (for meatballs)
• 2 tbsp parsley (chopped)
• 1 tbsp olive oil (for mixing into meatballs)
• 1 tsp paprika (for meatballs)
• 1 tsp dried oregano
• 0.75 tsp salt
• 10.5 oz spaghetti

Steps

1. 1

   Preheat your oven to 425°F / 220°C.

2. 2

   Place the halved and deseeded red bell peppers (cut side down), red onion wedges, and peeled garlic cloves on a roasting tray.

3. 3

   Drizzle the vegetables with 1 tablespoon of olive oil and roast for 15 minutes.

4. 4

   Add the block of feta cheese to the tray and continue roasting for another 10-15 minutes until the peppers are soft and the feta is lightly golden.

5. 5

   Transfer the roasted peppers, onion, garlic, and feta to a blender. Add the honey, lemon zest (if using), paprika, tomato paste, and chili flakes. Blend until the sauce is completely smooth.

6. 6

   Pour the blended sauce into a large pan over medium-low heat and gently warm it through.

7. 7

   In a mixing bowl, combine the ground chicken, grated onion, minced garlic, egg, 1 oz of feta or Parmesan, chopped parsley, 1 tablespoon of olive oil, paprika, dried oregano, chili flakes, salt, and black pepper. Mix well and form into 6 large meatballs.

8. 8

   Heat a separate pan with a little olive oil and brown the meatballs on all sides. Lower the heat and continue cooking for 9-11 minutes until they are cooked through.

9. 9

   While the meatballs cook, boil the spaghetti in salted water until al dente. Reserve at least 1 cup of the pasta water before draining.

10. 10

    Add 1/2 cup of the reserved pasta water to the warm sauce. Toss the cooked spaghetti into the sauce, adding more pasta water as needed to achieve a silky, glossy consistency.

11. 11

    Serve the spaghetti in bowls, topped with the chicken meatballs. Garnish with extra feta or Parmesan, fresh parsley, and a crack of black pepper.

Notes

The author mentions using 'Cow feta' for the sauce. Lemon zest is mentioned in the instructions for the sauce blend but was not listed in the ingredient list; a small amount (approx. 1 tsp) can be added for brightness.

Nutrition per serving

• main
• dinner
• pasta
• chicken
• roasted peppers
• feta
• meatballs
• baked