Smoky Paprika Pork Meatballs with Roasted Pepper Pasta

Steps

1. Preheat the oven to 425°F (220°C). Brush one rimmed sheet pan with one third of the olive oil and line a second sheet pan with parchment.
2. Prepare the vegetables before the meatballs: cut the red bell pepper, eggplant and red onion, and mince all the garlic, keeping it in two equal halves.
3. On the parchment-lined pan, toss the bell pepper, eggplant and red onion with half the olive oil, half the garlic, 2 g of the paprika and 2 g of the salt. Put this pan in the oven to start roasting.
4. Make the meatball mix: in a large bowl stir together the ricotta, breadcrumbs, 25 g of the parmesan (keep the rest for serving), the remaining half of the garlic, the remaining 4 g of paprika, the oregano, red pepper flakes, black pepper and the remaining 3 g of salt. Add the pork and mix gently with your hands just until combined.
5. Roll the pork mixture into about 20 balls and set them on the oiled sheet pan. Slide them into the oven about 5 minutes after the vegetables went in.
6. Roast the meatballs for 18 to 20 minutes, until browned and 160°F (71°C) in the center; the vegetables are done when the eggplant is soft and the peppers are charred at the edges.
7. While they roast, bring the water to a boil in a large pot and cook the whole-wheat pasta until al dente; scoop out a little of the cooking water, then drain.
8. Toss the pasta with the roasted pepper, eggplant and onion, their pan juices, the remaining olive oil and a splash of the reserved cooking water until glossy.
9. Divide the pasta among bowls, top with the meatballs, then scatter with the remaining parmesan and the basil.