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Meatball Pasta (One Pot!) Recipe

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4.1 from 40 reviews

This hearty and comforting Meatball Pasta recipe is a delicious one-pot meal combining savory baked meatballs with tender orecchiette pasta simmered in a flavorful tomato and herb sauce. Finished with melted mozzarella and a sprinkle of Parmesan, this dish is perfect for a satisfying dinner that’s easy to prepare and sure to please the whole family.

Ingredients

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 Parmesan cheese (grated)
  • 2 cloves garlic (minced)
  • 1 teaspoon Italian seasoning
  • 1 teaspoon salt
  • 1 teaspoon onion powder

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

Additional Ingredients

  • 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
  • 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. Also measure out all remaining ingredients before starting the cooking process.
  2. Make the Meatballs: In a large bowl, add ground beef, crushed crackers, half and half, whisked egg, grated Parmesan, minced garlic, Italian seasoning, salt, and onion powder. Mix gently until just combined, taking care not to overwork the meat to avoid tough meatballs.
  3. Preheat Oven: Set your oven to 400° F (200° C) to prepare for baking the meatballs.
  4. Form and Bake Meatballs: Roll the meat mixture into 1-inch diameter meatballs and place them on a large, lightly greased, light-colored baking sheet. Bake for 15 minutes until cooked through. Optionally, broil at 475° F for up to 1 minute to brown the tops. Use a slotted spatula to transfer meatballs to a plate and set aside.
  5. Start the Sauce Base: While meatballs bake, melt butter in a soup pot over medium-low heat. Add minced garlic and cook for 1 minute until fragrant. Stir in tomato paste and cook for another 1-2 minutes to deepen flavor.
  6. Add Sauce Liquids and Pasta: Pour in the prepared sauce mixture and tomato sauce. Bring it to a boil, then add the orecchiette pasta. Return to a boil and cook uncovered per pasta package instructions, stirring and sliding a silicone spatula along the pot bottom regularly to prevent pasta from sticking.
  7. Check Pasta Doneness: Taste test the pasta to ensure it is cooked to your preference before proceeding.
  8. Combine Meatballs and Cheese: Add the baked meatballs back into the pot and stir gently to combine with the pasta and sauce. Sprinkle in the shredded mozzarella cheese while stirring continuously until melted and fully incorporated. Remove from heat.
  9. Serve: Dish out the meatball pasta and top with freshly grated Parmesan cheese for added flavor and garnish. Serve immediately for best taste.

Notes

  • You can substitute crushed Ritz crackers with Italian breadcrumbs for the meatballs.
  • Half and half in the recipe can be replaced with milk if needed.
  • The chicken bouillon cube enhances the sauce depth but can be omitted for a milder flavor or replaced with vegetable bouillon for a different dietary preference.
  • Orecchiette pasta can be substituted with any small pasta shape such as penne or rotini if unavailable.
  • Broiling meatballs briefly after baking is optional but adds a nice browned texture on top.

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