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Meatball Pasta Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 92 reviews
  • Author: Jasmine
  • Prep Time: 25 minutes
  • Cook Time: 20 minutes
  • Total Time: 45 minutes
  • Yield: 6 servings
  • Category: Main Dish
  • Method: Baking
  • Cuisine: Italian-American

Description

This hearty Meatball Pasta recipe features tender homemade beef meatballs baked to perfection and simmered in a savory tomato and herb sauce with creamy mozzarella cheese. Served over your choice of pasta, it’s a comforting and satisfying dish perfect for busy weeknights or family dinners.


Ingredients

Units Scale

Sauce

  • 2 1/2 cups beef broth
  • 3/4 cups half and half
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon yellow mustard
  • 1/2 chicken bouillon cube (see notes)
  • 3/4 teaspoon dried oregano
  • 3/4 teaspoon dried basil
  • 3/4 teaspoon dried parsley

Meatballs

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

Pasta and Other Ingredients

  • 1 tablespoon butter
  • 3 cloves garlic, minced
  • 2 tablespoons tomato paste
  • 8 oz. tomato sauce
  • 1 1/4 cups freshly shredded mozzarella cheese (low moisture, whole milk)
  • 1/2 lb. orecchiette pasta (or penne, rotini, ziti)
  • Freshly grated Parmesan for serving

Instructions

  1. Prepare the sauce ingredients: Combine beef broth, half and half, Worcestershire sauce, yellow mustard, broken ½ 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 mix ground beef, crushed crackers, half and half, whisked egg, grated Parmesan, minced garlic, Italian seasoning, salt, and onion powder until just combined. Avoid overworking the meat to keep meatballs tender.
  3. Preheat oven: Heat your oven to 400°F (204°C) in preparation for baking the meatballs.
  4. Form and bake meatballs: Roll the meat mixture into 1-inch meatballs and place on a lightly greased, light-colored baking sheet. Bake for 15 minutes. Optionally, broil at 475°F (246°C) for up to 1 minute to brown tops. Transfer meatballs to a plate using a slotted spatula.
  5. Cook base for sauce: In a soup pot over medium-low heat, melt butter. Add minced garlic and cook for 1 minute, then stir in tomato paste and cook an additional 1-2 minutes for flavor development.
  6. Add liquids and pasta: Pour in the combined sauce mixture, stir in tomato sauce, and bring to a boil. Add orecchiette pasta and return to boil. Maintain uncovered and cook according to pasta package instructions, about 9 minutes, stirring occasionally and sliding a silicone spatula along the bottom to prevent sticking.
  7. Check pasta and finish dish: Taste-test pasta for doneness. Once cooked, add baked meatballs and stir gently to combine. Sprinkle in shredded mozzarella cheese gradually while stirring until melted throughout. Remove from heat.
  8. Serve: Spoon meatball pasta into bowls and garnish generously with freshly grated Parmesan cheese. Serve immediately for best flavor and texture.

Notes

  • Using ½ chicken bouillon cube adds savory depth to the sauce; you can substitute beef bouillon or omit if desired.
  • Mutti Tomato Paste tubes are recommended for convenience and precise measuring.
  • Use low moisture, whole milk mozzarella shredded fresh from a block instead of pre-shredded or fresh mozzarella for better melting.
  • Freshly grate Parmesan cheese from a wedge for stronger flavor; Belgioioso is a good brand choice.
  • Orecchiette is preferred, but penne, rotini, or ziti all work well with similar cook times.
  • Feel free to mix meats in the meatballs such as beef, pork, and sausage for varied flavor.
  • For a shortcut, use frozen mini meatballs baked according to package directions and add at the end.
  • Serve alongside Garlic Bread with Cheese for a complete meal.
  • Store leftovers in an airtight container refrigerated up to 3 days or freeze up to 3 months; reheats well.