This Meatball Pasta recipe is easy to make with mini meatballs tossed in a creamy homemade tomato sauce with mozzarella cheese and your favorite kind of pasta!

Meatball Pasta in a Dutch Oven with a spoon on the side.

Meatball Pasta

This amazing Meatball Pasta recipe is something adults and kids will always agree on! This creamy, homemade tomato sauce is addicting, and the pasta is prepared in ONE POT while the mini meatballs bake in the oven. If you’re short on time, you have my permission to bake frozen mini meatballs instead!

I am really proud of this recipe and I’m excited for you to try it- be sure to check out my pro tips below! I can’t wait for you to add this to your regular rotation. 

How to Make It

Note: This is an overview. See recipe card below this post for ingredient quantities and full instructions.

Combine the meatball ingredients in a large bowl and roll into 1-inch balls. Bake on a light colored baking sheet at 400° F for 15 minutes.

A plate of uncooked meatballs next to a plate of meatballs after they've been baked.

Meanwhile, melt butter in a soup pot and add garlic and tomato paste. Add the sauce mixture and bring to a boil. Add the pasta and bring back to a boil. Cook according to package instructions. Run a silicone spatula underneath the pasta periodically as it cooks. 

Making a tomato sauce and adding pasta to make meatball pasta.

Add the meatballs and toss to coat. Add the mozzarella and stir to combine. Serve with grated Parmesan.

Adding cheese to a pot of Meatball Pasta next to a pot of the finished pasta.

Pro Tips

  • Tomato Paste: I use Mutti Tomato Paste tubes, they’re handy for measuring smaller/customized amounts.
  • Mozzarella: Low moisture, whole milk mozzarella is best for this recipe. (Don’t use fresh.) Shred it from a block vs. using packaged shredded cheese so that it melts well. I use Galbani or Dragone.
  • Parmesan: Grate the cheese from a wedge if possible. I use Belgioioso Parmesan cheese. 
  • Pasta: A variety of pasta choices are great for this recipe, choose something that cooks around 9 minutes or so. Penne, Rotini, and Ziti are other great options!
  • Meatballs: Feel free to use a combination of ground beef, pork, and sausage. I kept it simple here by using only ground beef for busy weeknight cooking.
  • Short on Time? Try this with frozen mini meatballs and bake them according to package instructions, then toss into the sauce at the end!
  • Serve this Meatball Pasta with my Garlic Bread With Cheese!

Meatball Pasta in a creamy tomato sauce on a white plate with mini meatballs.

Storage

  • Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months. Leftover freeze/reheat well.

Tools For This Recipe

(Amazon affiliate links*)- Check out all of my kitchen essentials here.

  • Staub Cast Iron 4-qt Round Cocotte with Glass Lid– This is what is pictured in this recipe and is what I love using to make this.
  • 1 quart measuring cup with a spout– This is what I use to combine the sauce ingredients at the beginning. The spout makes it easy to add it to the roux in small splashes. 
  • Spice Rack–This is the one I have, it’s a snap to measure out your seasonings quickly and easily. (Big time saver.)
  • Box Cheese Grater– Always shred cheese from a block, it melts and tastes much better. Bagged shredded cheese contains cellulose which prevents it from melting as well.
  • Measuring Spoons– I have these magnetic ones which stay nice and organized in my utensil drawer.
  • Silicone Spatulas– I have these, they’re so gentle on your cookware and are the perfect tool for making the roux and stirring the sauce throughout this recipe.
  • Better Than Bouillon– This is what I always use for broth in my recipes. It takes very little space and makes it easy to measure out customized amounts.

*As an Amazon Associate, I earn from qualifying purchases.

Try These Next

Get My Free E-Book! 

Tried This Recipe?

Leave a review, I love hearing your feedback! ⭐⭐⭐⭐⭐

A pot of Meatball Pasta in a creamy tomato sauce with mini meatballs and a spoon on the side.

Meatball Pasta

Prep Time: 25 minutes
Cook Time: 20 minutes
Total Time: 45 minutes
5 from 6 ratings
Servings: 6 people
Tap or hover to scale
Print Pin Save Review
This Meatball Pasta recipe is easy to make with mini meatballs tossed in a creamy homemade tomato sauce with mozzarella cheese and your pasta of choice!

Ingredients

US Customary - Metric

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 EACH: dried oregano, basil, parsley

Meatballs

  • 1 lb. ground beef
  • ½ cup crushed Ritz crackers, can sub Italian breadcrumbs
  • 3 tablespoons half and half, can sub milk
  • 1 egg, whisked
  • 2 tablespoons Parmesan cheese, grated
  • 2 cloves garlic, minced
  • 1 teaspoon EACH: Italian seasoning, salt, 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
  • Freshly grated Parmesan, for serving

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. 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

Pro Tips:
  • Bouillon cube: ½ chicken bouillon cube adds a savory flavor contrast to the beef broth. Beef bouillon may be used as well, I use ½ tsp. of Better Than Bouillon. This ingredient can be omitted if preferred/needed.
  • Tomato Paste: I use Mutti Tomato Paste tubes, they’re handy for measuring smaller/customized amounts.
  • Mozzarella: Low moisture, whole milk mozzarella is best for this recipe. (Don't use fresh.) Shred it from a block vs. using packaged shredded cheese so that it melts well. I use Galbani or Dragone.
  • Parmesan: Grate the cheese from a wedge if possible. I use Belgioioso Parmesan cheese. 
  • Pasta: A variety of pasta choices are great for this recipe, choose something that cooks around 9 minutes or so. Penne, Rotini, and Ziti are other great options!
  • Meatballs: Feel free to use a combination of ground beef, pork, and sausage. I kept it simple here by using only ground beef for busy weeknight cooking.
  • Short on Time? Try this with frozen mini meatballs and bake them according to package instructions, then toss into the sauce at the end!
  • Serve this Meatball Pasta with my Garlic Bread With Cheese!
Storage:
  • Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months. Leftover freeze/reheat well.
Nutritional information is an estimate and is per serving. This recipe makes 6 servings. 

Nutrition

Calories: 449kcal, Carbohydrates: 38g, Protein: 31g, Fat: 19g, Saturated Fat: 10g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 6g, Trans Fat: 0.4g, Cholesterol: 112mg, Sodium: 1029mg, Potassium: 682mg, Fiber: 2g, Sugar: 6g, Vitamin A: 651IU, Vitamin C: 5mg, Calcium: 221mg, Iron: 4mg
Did you try this recipe?Mention @TheCozyCook on Instagram or tag #thecozycook!
Course: Main Course, Pasta
Cuisine: American, Italian
Author: Stephanie