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Meatball Pasta
A comforting dish featuring mini beef meatballs, creamy tomato sauce, and tender pasta, perfect for a satisfying dinner.
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Prep Time
15
minutes
mins
Cook Time
30
minutes
mins
Total Time
45
minutes
mins
Course
Main Course
Cuisine
Italian
Servings
4
servings
Calories
550
kcal
Equipment
Oven
Soup Pot
Mixing Bowl
Baking Sheet
Ingredients
2 1/2
cups
beef broth
3/4
cup
half and half
2
teaspoons
Worcestershire sauce
1
teaspoon
yellow mustard
1/2
cube
chicken bouillon
3/4
teaspoon
dried oregano
3/4
teaspoon
dried basil
3/4
teaspoon
dried parsley
1
lb.
ground beef
1/2
cup
crushed Ritz crackers
or Italian breadcrumbs
3
tablespoons
half and half
or milk
1
egg
whisked
2
tablespoons
grated Parmesan
2
cloves
garlic
minced
1
teaspoon
Italian seasoning
1
teaspoon
salt
1
teaspoon
onion powder
1
tablespoon
butter
3
cloves
garlic
minced
2
tablespoons
tomato paste
8
oz.
tomato sauce
1 1/4
cups
shredded mozzarella
1/2
lb.
orecchiette pasta
or any short pasta
Fresh grated Parmesan
for serving
Instructions
Preheat oven to 400°F. In a large cup, combine all sauce ingredients and set aside.
In a large bowl, combine ground beef, crushed crackers, Parmesan, egg, garlic, half and half, and seasonings. Mix gently to combine.
Roll mixture into small 1-inch meatballs and place on a greased baking sheet. Bake for 15 minutes, broil for 1 minute for a golden top if desired.
In a soup pot, melt butter over medium-low heat. Add minced garlic and sauté for 1 minute. Stir in tomato paste and cook for 1-2 minutes.
Add the sauce mixture and tomato sauce to the pot, bring to a boil. Add pasta directly to the pot and cook uncovered, stirring often.
Once pasta is cooked, add baked meatballs to the pot and stir gently. Sprinkle in mozzarella while stirring until melted and creamy.
Serve in bowls with freshly grated Parmesan on top.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave.
Keyword
Meatballs, pasta