Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius).
In a large mixing bowl, combine all meatball ingredients.
In a large ovenproof baking dish, combine tomatoes, peas, and gnocchi and toss with oil, vinegar, honey, salt, and pepper.
Form meat mixture into small balls and nestle all around the vegetables.
Place in oven and bake uncovered for 25 minutes.
Remove from oven, toss lightly, and add baby spinach and lemon zest.
Return to oven and bake for another 15–20 minutes.
Directions
Credits
Tips:
I actually used a mix of 50/50 ground beef and chicken. I find it’s moister and lighter tasting than straight beef, and my family prefers it in all the ground meat recipes I make.
If you can’t find mini gnocchi, absolutely replace it with regular-sized gnocchi. I prefer the small size in this
recipe because you get more crispy edges.
As always, use whatever variety of vegetables you prefer
or have on hand. I would stick with tomatoes, though, as
they give off juices that create a bit of a saucy base for the meatballs to cook in.
Description:
Photography by Sonya Kaplan
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