Meatball Pasta

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!

Prep Time25

Cook Time20

Total Time45

Course: Main Course, Pasta

Cuisine: American, Italian

Servings: people

Calories: 449kcal

Author: Stephanie

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 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

US Customary - Metric

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

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