Meatball Pasta
A comforting dish featuring mini beef meatballs, creamy tomato sauce, and tender pasta, perfect for a satisfying dinner.
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.
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Notes
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave.