I can’t tell you how many times this Meatball Pasta recipe has saved dinner at my house! There’s something so comforting about pasta, especially when it’s enveloped in a rich, creamy sauce and accompanied by tender, flavorful meatballs. I still remember the first time I tried this dish—it was a chilly evening, and we had friends over. I whipped it up, and within minutes, the house was filled with that savory garlic aroma that makes everyone feel instantly at home.
What sets this recipe apart is how simple and customizable it is. You can go with classic flavors or throw in whatever you have on hand. Plus, it’s a hit with everyone, from kids to adults. Truly a crowd-pleaser! So, if you’re ready to dive into a deliciously hearty meal, let’s gather our ingredients and get cooking!
What’s in Meatball Pasta?
Orecchiette Pasta: I love using orecchiette for this dish because its little “ears” hold onto the sauce beautifully. But feel free to swap it out for your favorite pasta; anything works!
Ground Beef: I typically use a pound of ground beef, but a mix of beef and pork adds great flavor and juiciness to the meatballs.
Breadcrumbs: These help bind the meatballs and give them the perfect texture. I usually reach for plain or Italian-seasoned breadcrumbs, whatever’s in the pantry.
Grated Parmesan Cheese: This adds a lovely nuttiness to the meatballs. I always go for freshly grated when I can; the flavor is unbeatable!
Large Egg: This is essential for holding everything together in our meatball mixture.
Garlic: No Italian dish is complete without garlic! Minced garlic adds that rich, aromatic flavor that makes your mouth water.
Dried Oregano and Basil: Classic Italian herbs that enhance our meatball and sauce flavor. If you have fresh herbs, definitely use those!
Salt and Pepper: Can’t forget these! They help bring all the flavors together.
Olive Oil: I love using a good-quality olive oil for cooking the meatballs—it adds a nice depth of flavor.
Marinara Sauce: You can use store-bought or homemade. Either way, this sauce is a must for a hearty base.
Heavy Cream: This is what dreams are made of! It gives the sauce a rich, velvety texture.
Fresh Parsley: It’s all about presentation, and a sprinkle of fresh parsley adds a pop of color and freshness!
Is Meatball Pasta Good for You?
Well, like everything, moderation is key! This Meatball Pasta is quite hearty, making it a filling option.
Pasta: It’s a source of carbohydrates, which gives you energy, but I’d recommend whole-grain or even legume-based pasta for extra fiber.
Ground Beef: Packed with protein, which is essential for muscle building, but watch the fat content! Every now and then, swapping it out for ground turkey or chicken can be a leaner alternative.
Heavy Cream: While it makes the dish luscious, it’s a bit rich. You could substitute it with half-and-half or even a plant-based cream to lighten it up.
Overall, it’s a delightful dish when enjoyed as part of a balanced diet!
Ingredients List
– 12 ounces orecchiette pasta (or any pasta of choice)
– 1 pound ground beef (or a mix of beef and pork)
– 1/4 cup breadcrumbs
– 1/4 cup grated Parmesan cheese
– 1 large egg
– 2 cloves garlic, minced
– 1 teaspoon dried oregano
– 1 teaspoon dried basil
– Salt and pepper to taste
– 2 tablespoons olive oil
– 1 cup marinara sauce
– 1/2 cup heavy cream
– Fresh parsley, chopped (for garnish)
*Serves: 4-6*
How to Make Meatball Pasta?
1. **Cook the pasta:** In a large pot of boiling salted water, cook the orecchiette according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the rest and set aside.
2. **Make the meatballs:** In a mixing bowl, combine the ground beef, breadcrumbs, grated Parmesan cheese, egg, minced garlic, oregano, basil, salt, and pepper. Mix until all ingredients are fully incorporated.
3. **Form the meatballs:** Roll the mixture into small meatballs, about 1 inch in diameter.
4. **Cook the meatballs:** In a large skillet, heat the olive oil over medium heat. Add the meatballs and cook until browned on all sides and cooked through, about 8-10 minutes. Remove the meatballs from the skillet and set aside.
5. **Create the sauce:** In the same skillet, add the marinara sauce and bring to a simmer. Stir in the heavy cream and let it cook for another 2-3 minutes until combined and heated through.
6. **Combine:** Add the cooked pasta and meatballs to the skillet with the sauce. Toss to coat everything evenly, adding reserved pasta water as needed to reach desired consistency.
7. **Serve:** Garnish with fresh parsley and additional grated Parmesan cheese if desired. Serve warm.
Serving Suggestions and Tips for Success!
This dish is super easy to customize! Want to add some greens? Toss in a handful of spinach or kale during the last few minutes of cooking. Looking for a bit of a kick? A pinch of red pepper flakes can spice things up!
For serving, pair this dish with a side salad and some crusty bread to soak up all that delicious sauce. And don’t forget a glass of red wine if you’re feeling fancy.
Trust me, you’re going to want to make this Meatball Pasta a regular in your weeknight rotation. It’s comforting, hearty, and oh-so-delicious! Give it a try, and let me know how it turns out. Happy cooking!
