Roasted Broccoli Pesto with Ricotta Meatballs

by Super User Featured Chef Adapted from www.theroamingkitchen.net.

Preheat oven to 375F. Line two baking sheets with parchment.

In a large bowl, toss the broccoli florets with garlic cloves, 1/4 cup of the olive oil, a big pinch of salt, some pepper, and 1 tablespoon of the lemon juice. Spread onto one of the prepared baking sheets, and roast 20 minutes, until the broccoli is tender and starting to char. Remove from oven and set aside. 

In a small bowl, stir together the milk and breadcrumbs. Set aside.

Heat the remaining 1/2 tablespoon of olive oil in a skillet over medium heat. Saute the onion about 5 minutes, until translucent.

In a large mixing bowl, combine the parsley and 1/2 cup of the Parmesan. Add 1 tablespoon of salt, 1 tablespoon of the lemon zest, the egg, ground beef, ground pork, and drained ricotta. Add the milk-breadcrumb mixture, and mix thoroughly, using your hands or a spatula, taking care not to overwork for tender meatballs. Roll the mixture in your hands to form golf ball-sized meatballs, and arrange on the second prepared baking sheet, spacing them about 1 inch apart. Bake 15-20 minutes, until browned and completely cooked through. Let rest, loosely covered with foil, until the pasta and pesto are ready.

Cook the spaghetti in a large pot of salted boiling water according to package directions, until al dente. Reserve 1 1/2 cups of the pasta water, and drain. 

Place the roasted broccoli and garlic in the bowl of a food processor. Add the remaining tablespoon of lemon zest, the last 2 tablespoons of lemon juice, and 1 cup of grated Parmesan. Pulse for several seconds, then with the motor running, pour in some of the reserved pasta water to achieve your desired consistency. Taste and add more salt and pepper as needed.

Toss the spaghetti with pesto to coat. Serve topped with meatballs, and enjoy.