Turkey and pork meatballs with spring pasta salad

These meatballs are my absolute favorite meatball ever. They are moist, super flavorful and come together easily. I often make a double batch to have for leftovers or even freeze for a later time. For spring, I pair them with a light pasta salad. It makes for a very satisfying meal, without being too heavy. The pasta salad is light and bright. You can use any vegetable that is readily available.

For Metaballs:

Makes 16-18- 2 Tablespoon sized meatballs

1/2 pound lean turkey

1/2 pound lean pork

1 egg

1/2 cup Italian style bread crumbs

1/2 cup greek yogurt

3 garlic cloves (peeled and grated or minced fine)

1/2 bunch chives (chopped fine)

1/2 bunch parsley (chopped fine)

2 teaspoons salt

1 teaspoon pepper

Pre heat oven to 350. Line 2 baking sheets with parchment. It is best to work with these when they are super cold, so having everything ready is nice so you can move somewhat quick. Mix all ingredients together in large bowl (except the meat, leave that in the fridge until last minute). Mix well, add meat. The best way to mix these well is with your hands. With 2 tablespoon ice cream scoop, or large spoon drop meatballs onto parchment lined baking sheets. Lightly wet your hands and roll each ball a few times in your hands. Place in oven, bake 12-15 minutes or until 160 inside.

For Pasta Salad:

16 ounces short pasta (I use penne, but anything short will work here)

1 bunch asparagus (trimmed, cut into 1 inch pieces)

10 ounces fresh, shelled English peas (frozen would also work)

4 tablespoons butter

1/4 cup dry white wine

2 lemons (you will need the zest and the juice)

1/2 cup parmesan cheese (grated)

1/2 bunch chives (chopped fine for garnish)

salt and pepper to taste

Cook pasta according to package instructions. Meanwhile add butter to medium sauté pan over medium heat. Once melted down and hot, add asparagus, cook 3-5 minutes, until bright green and al dente. Add peas along with wine and lemon juice. Season with a pinch of salt and pepper. Cook an additional 2-3 minutes or until asparagus is just cooked. Take off heat and set aside. Once pasta is cooked, strain, set aside a 1/4 cup of pasta water, rinse with cold water. Place in large bowl, add sautéed vegetables and grated parmesan.If it seems a bit dry, add a few tablespoons of reserved pasta water. Mix well, adjust seasoning.

To Compose

Add a large scoop of pasta salad to bowl or plate. Place 3 meatballs on top. Add a sprinkle of chives and lemon zest and a bit more parmesan. Enjoy!