Easy Gremolata Pasta With Meatballs Recipe

I’m super excited to share my gremolata with pasta and meatballs recipe because it’s not only fresh and delicious, it’s super easy to make!

“What is gremolata?” you might be asking. I didn’t know either until I became a fan of Top Chef. After it was mentioned a bazillion times, I decided to look it up.

Gremolata is just a fancy word for chopped up lemon zest, garlic, and parsley.

What is so tasty about this dish is that is combines the fresh, bright flavors of the gremolata and roasted tomatoes, with the light and earthy flavors of the olive oil, and the smoky, bold, hearty flavors of the meatballs. My family loved it!

Easy Gremolata Pasta With Meatballs

Directions:

To make the gremolata, finely chop 1/4 cup of Italian parsley. Zest one lemon with a microplane. Add the zest and a teaspoon of the lemon juice to the parsley.

Add 3 pressed garlic cloves, 2 teaspoons of olive oil, and a pinch of salt. You will be adding this to your pasta, or you can store in a sealed container in the refrigerator for a day or two, but it is best fresh.

Preheat the oven to 350F.

Make pasta according to instructions on the box.

Heat meatballs and cherry tomatoes on a baking sheet in the oven for 20 minutes.

When pasta is done, place in a bowl and toss liberally with olive oil. Add your cherry tomatoes and meatballs. Then top with gremolata.

Easy Gremolata Pasta With Meatballs Recipe

What is so tasty about this dish is that is combines the fresh, bright flavors of the gremolata and roasted tomatoes, with the light and earthy flavors of the olive oil, and the smoky, bold, hearty flavors of the meatballs.

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Prep Time: 20 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 40 minutes minutes

Course: Main Course

Cuisine: Italian

Servings: 6 servings

Calories: 633kcal

Author: Jillian Tohber Leslie

Ingredients

For the gremolata

• ▢ Zest of 1 lemon
• ▢ 1 teaspoon lemon juice
• ▢ ¼ cup Italian parsley
• ▢ 3 garlic cloves
• ▢ 2 teaspoons olive oil
• ▢ Pinch of salt

For the pasta

• ▢ 1 box fusilli pasta
• ▢ 2 tablespoons olive oil
• ▢ 1 basket cherry tomatoes
• ▢ 1 ½ lbs. frozen meatballs of your choice

Instructions

• To make the gremolata, finely chop 1/4 cup of Italian parsley. Zest one lemon with a microplane. Add the zest and a teaspoon of the lemon juice to the parsley.
• Add 3 pressed garlic cloves, 2 teaspoons of olive oil, and a pinch of salt. You will be adding this to your pasta, or you can store in a sealed container in the refrigerator for a day or two, but it is best fresh.
• Preheat the oven to 350F.
• Make pasta according to instructions on the box.
• Heat meatballs and cherry tomatoes on a baking sheet in the oven for 20 minutes.
• When pasta is done, place in a bowl and toss liberally with olive oil. Add your cherry tomatoes and meatballs. Then top with gremolata.

Notes

While I think the gremolata is best when eaten right away, it can be made a day ahead to save some time.

Nutrition

Calories: 633kcal | Carbohydrates: 57g | Protein: 29g | Fat: 31g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Cholesterol: 82mg | Sodium: 70mg | Potassium: 514mg | Fiber: 3g | Sugar: 2g | Vitamin A: 220IU | Vitamin C: 5mg | Calcium: 38mg | Iron: 2mg

Tried this recipe?Let us know how it was!

Enjoy! It’s absolutely delicious, and a great change up for your family!