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Meatball Pasta (One Pot!) Recipe

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3.8 from 78 reviews

This delicious one-pot Meatball Pasta recipe combines tender homemade meatballs with a creamy tomato sauce and perfectly cooked orecchiette pasta. Baked meatballs add a flavorful and juicy bite while the sauce is prepared on the stovetop, making this hearty dish both comforting and easy to prepare in about 45 minutes.

Ingredients

Sauce Ingredients

  • 2 ½ cups beef broth
  • ¾ cups half and half
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon yellow mustard
  • ½ chicken bouillon cube
  • ¾ teaspoon dried oregano
  • ¾ teaspoon dried basil
  • ¾ teaspoon dried parsley

Meatball Ingredients

  • 1 lb. ground beef
  • ½ cup crushed Ritz crackers (or Italian breadcrumbs)
  • 3 tablespoons half and half (or milk)
  • 1 egg, whisked
  • 2 tablespoons grated Parmesan cheese
  • 2 cloves garlic, minced
  • 1 teaspoon Italian seasoning
  • 1 teaspoon salt
  • 1 teaspoon onion powder

Other Ingredients

  • 1 tablespoon butter
  • 3 cloves garlic, minced
  • 2 tablespoons tomato paste
  • 8 oz. tomato sauce
  • 1 ¼ cups shredded mozzarella cheese
  • ½ lb. orecchiette pasta
  • Freshly grated Parmesan cheese, for serving

Instructions

  1. Prepare Sauce Mixture: Combine beef broth, half and half, Worcestershire sauce, yellow mustard, chicken bouillon cube, dried oregano, basil, and parsley in a large measuring cup with a spout. Set aside for later use.
  2. Mix Meatball Ingredients: In a large bowl, gently combine ground beef, crushed crackers, half and half, whisked egg, grated Parmesan, minced garlic, Italian seasoning, salt, and onion powder. Mix just until combined to avoid tough meatballs.
  3. Preheat Oven: Set your oven to 400° F to prepare for baking the meatballs.
  4. Shape and Bake Meatballs: Roll the meat mixture into 1-inch meatballs and place them on a lightly greased, light-colored baking sheet. Bake for 15 minutes. Optionally, broil at 475° F for up to 1 minute to brown the tops. Use a slotted spatula to transfer the meatballs to a plate.
  5. Cook Aromatics and Tomato Paste: In a soup pot over medium-low heat, melt butter. Add minced garlic and sauté for 1 minute until fragrant. Stir in tomato paste and cook for 1-2 minutes to develop flavor.
  6. Add Sauce and Pasta: Pour in the prepared sauce mixture and add the tomato sauce. Bring the mixture to a boil. Then add the orecchiette pasta, returning the mixture to a boil. Cook uncovered according to pasta package instructions, stirring occasionally and sliding a silicone spatula along the pot bottom to prevent sticking.
  7. Check Pasta Doneness: Taste-test the pasta to ensure it is cooked through but still al dente.
  8. Combine Meatballs and Cheese: Gently fold the baked meatballs into the pasta and sauce. Sprinkle in the shredded mozzarella cheese, stirring continuously until melted and combined. Remove from heat.
  9. Serve: Serve the pasta hot with freshly grated Parmesan cheese sprinkled on top.

Notes

  • You can substitute crushed Ritz crackers with Italian breadcrumbs if preferred.
  • The half and half in the sauce and meatballs can be replaced with milk if desired.
  • Use a light-colored baking sheet to better monitor the browning of the meatballs.
  • Orecchiette pasta is recommended, but other small pasta shapes can work.
  • Broiling the meatballs briefly after baking adds a nice browned finish but is optional.
  • Ensure to stir pasta frequently during cooking to prevent sticking or burning.

Find it online: https://recipethrive.com/meatball-pasta-one-pot-recipe/