Meatball Pasta
User Reviews
5
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Prep Time
25 mins
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Cook Time
20 mins
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Total Time
45 mins
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Servings
6 people
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Calories
449 kcal
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Course
Main Course
Meatball Pasta
Description
This Meatball Pasta recipe starts with gently mixed ground beef meatballs incorporating Ritz cracker crumbs, half and half, Parmesan, garlic, and Italian seasonings, shaped into 1-inch balls and baked to retain tenderness and a light brown exterior. The sauce combines beef broth, half and half, Worcestershire sauce, mustard, chicken bouillon, and Italian herbs, which is simmered with tomato paste and tomato sauce before adding the orecchiette pasta to cook through.
Once the meatballs are baked separately, they are incorporated into the sauce and pasta mixture. The mozzarella sprinkled in during cooking melts throughout, complemented by freshly grated Parmesan served on top. The combination balances creamy dairy with savory tomato and herbs, grounding the pasta and meatballs in a rich sauce that has depth without heaviness.
Orecchiette or similarly timed pasta shapes work well for holding the sauce and providing a complementary bite to the meatballs. The recipe can be prepared ahead with stored meatballs or by adjusting broth and seasonings. Serving with garlic bread enhances the meal’s comfort appeal. The dish yields six servings and can be stored refrigerated or frozen for convenience.
Ingredients
Sauce
- 2 ½ cups beef broth
- ¾ cups half and half
- 2 teaspoons Worcestershire sauce
- 1 teaspoon yellow mustard
- ½ chicken bouillon cube see notes
- ¾ teaspoon oregano each
- ¾ teaspoon basil
- ¾ teaspoon parsley
Meatballs
- 1 lb. ground beef
- ½ cup Ritz crackers can sub Italian breadcrumbs, crushed
- 3 tablespoons half and half can sub milk
- 1 egg whisked
- 2 tablespoons Parmesan Cheese grated
- 2 cloves garlic minced
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
- 1 teaspoon onion powder
Pasta, etc.
- 1 tablespoon butter
- 3 cloves garlic minced
- 2 tablespoons tomato paste
- 8 oz. tomato sauce
- 1 ¼ cups mozzarella cheese freshly shredded
- ½ lb. orecchiette pasta see notes
- Parmesan Cheese for serving, freshly grated
Instructions
- Combine the sauce ingredients in a large measuring cup with a spout and set aside. Measure out remaining ingredients before beginning.
- Add the meatball ingredients to a large bowl and mix gently until just combined, don’t overwork the meat or the meatballs will be tough.
- Preheat oven to 400° F.
- Roll the meat mixture into 1-inch meatballs (no larger), and transfer to a large, light-colored, lightly greased baking sheet. Bake for 15 minutes. Optional: Broil at 475° F for up to 1 minute to brown the tops. Use a slotted spatula to transfer to a plate.
- While the meatballs bake, melt the butter in a soup pot over medium-low heat. Add the garlic and cook for 1 minute. Add the tomato paste and stir to combine. Cook for 1-2 minutes.
- Stir in the combined sauce mixture (from step 1). Add the tomato sauce and bring it to a boil. Add the pasta and bring it back to a boil. Cook uncovered according to package instructions. Slide a silicone spatula along the bottom of the pot throughout cooking to lift any pasta that may be settling.
- Taste-test the pasta for doneness before proceeding.
- Add the meatballs and stir to combine. Sprinkle in the cheese, stirring continuously. Remove from heat and serve with grated Parmesan.
Notes
- This recipe makes about 6 servings and can be refrigerated for 3 days or frozen up to 3 months.
- Using half a chicken bouillon cube adds savory depth but can be omitted if desired.
- Choose a pasta that cooks in approximately 9 minutes, like penne or ziti, for best results.
- Low moisture mozzarella shredded from a block melts better than fresh or pre-shredded varieties.
- Meatballs can include ground pork or sausage for variation; using all-beef keeps it simple.
- Frozen mini meatballs can be used to save time; bake as package directs and add to sauce at the end.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people
Amount Per Serving
Calories 449 kcal
% Daily Value*
| Calories | 449kcal | 22% |
| Carbohydrates | 38g | 13% |
| Protein | 31g | 62% |
| Fat | 19g | 29% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 112mg | 37% |
| Sodium | 1029mg | 43% |
| Potassium | 682mg | 15% |
| Fiber | 2g | 8% |
| Sugar | 6g | 12% |
| Vitamin A | 651IU | 13% |
| Vitamin C | 5mg | 6% |
| Calcium | 221mg | 22% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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