Mini Meatball Mac and Cheese
User Reviews
5
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Prep Time
30 mins
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Cook Time
30 mins
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Total Time
1 hr
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Servings
10
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Calories
769 kcal
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Course
Main Course
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Cuisine
American
Mini Meatball Mac and Cheese
Description
Mini Meatball Mac and Cheese starts by mixing ground beef, ground pork, breadcrumbs, Parmesan, eggs, garlic, parsley, and seasoning into small meatballs that are baked until lightly browned and cooked through. The blend of meats and cheese adds savory depth. Meanwhile, pasta is cooked just shy of al dente to retain some bite after combining with the sauce.
The cheese sauce is made by whisking butter and flour to form a roux, followed by gradual incorporation of milk until thickened. Cheddar and fontina cheeses finish the sauce, creating a creamy, flavorful coating for the noodles. The cooked mini meatballs are then combined with the pasta and cheese sauce, yielding a dish with layers of tender meat, chewy pasta, and smooth, rich cheese.
This mac and cheese is ideal for a comforting main meal and can be garnished with minced parsley for a touch of freshness. The small size of the meatballs allows easy mixing and even distribution in every bite.
Ingredients
For the Meatballs
- ½ pound ground beef
- ½ pound ground pork
- 1 cup bread crumbs dry
- ¼ cup Parmesan Cheese , grated
- 2 egg
- 2 garlic pressed or minced, small cloves
- ¼ cup parsley , minced
- salt Kosher salt and freshly ground
- black pepper Kosher salt and freshly ground
For the Mac and Cheese
- 1 pound pasta such as elbow macaroni, shells, or rotelle, small
- 6 tablespoons butter
- ¼ cup all-purpose flour
- 4 cups milk divided, whole
- 4 cups cheddar cheese shredded, medium
- 2 cups fontina cheese , shredded
- salt Kosher salt and freshly ground
- black pepper Kosher salt and freshly ground
- parsley for serving, minced
Instructions
- Preheat oven to 450°F.
- Add the ground beef, ground pork, bread crumbs, Parmesan cheese, eggs, garlic cloves, parsley, salt, and pepper to a medium-sized bowl. Use your hands to combine until well mixed.
- Use a melon baller (or a rounded ½ tablespoon measuring spoon) to scoop balls of the meat mixture and place on a sheet pan lined with parchment paper or aluminum foil. Lightly roll between the palms of your hands into small balls and reset on the sheet pan.
- Bake for 7-10 minutes or until lightly browned and just cooked through. Set aside.
For the Mac and Cheese
- Cook the pasta about 1-2 minutes less than suggested so pasta is al denté. Drain the water and set the noodles aside.
- In a deep bottom saucepan, melt the butter over medium heat. Add the flour and whisk briskly for about 2 minutes to cook the flour. Pour in the milk, whisking continuously to prevent any lumps. Keep whisking until the sauce thickens enough to coat the back of a spoon, about 2-3 minutes. Stir in cheese until smooth and add salt and pepper to taste.
- In a large bowl, combine the cooked pasta with the cheese sauce. Add the mini meatballs and stir well to combine everything. Top with parsley and serve.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 769 kcal
% Daily Value*
| Calories | 769kcal | 38% |
| Carbohydrates | 51g | 17% |
| Protein | 38g | 76% |
| Fat | 46g | 71% |
| Saturated Fat | 24g | 120% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 13g | 65% |
| Trans Fat | 1g | 50% |
| Cholesterol | 172mg | 57% |
| Sodium | 761mg | 32% |
| Potassium | 477mg | 10% |
| Fiber | 2g | 8% |
| Sugar | 7g | 14% |
| Vitamin A | 1257IU | 25% |
| Vitamin C | 2mg | 2% |
| Calcium | 662mg | 66% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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