Description
This comforting Meatball Pasta recipe combines tender oven-baked beef meatballs with a creamy tomato-based sauce and orecchiette pasta. Enhanced with Italian herbs, garlic, and a blend of cheeses, it’s an easy and flavorful one-pot meal perfect for weeknight dinners.
Ingredients
Sauce
- 2 ½ cups beef broth
- ¾ cup 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
Meatballs
- 1 lb. ground beef
- ½ 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
Sauce Base and Other
- 1 tablespoon butter
- 3 cloves garlic (minced)
- 2 tablespoons tomato paste
- 8 oz. tomato sauce
- 1 ¼ cups freshly shredded mozzarella cheese
- ½ lb. orecchiette pasta
- Freshly grated Parmesan cheese (for serving)
Instructions
- 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, then set aside. Ensure remaining ingredients are measured and ready before starting.
- Mix Meatballs: 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 to keep meatballs tender.
- Preheat Oven: Set oven to 400° F (204° C) to prepare for baking meatballs.
- 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 broiling at 475° F for up to 1 minute to brown tops. Transfer cooked meatballs to a plate using a slotted spatula.
- Make Sauce Base: While meatballs bake, melt butter in a large soup pot over medium-low heat. Add minced garlic and sauté for 1 minute, then stir in tomato paste and cook for 1-2 minutes to develop flavor.
- Add Sauce Ingredients and Pasta: Pour in the sauce mixture prepared earlier, add tomato sauce, and bring to a boil. Add orecchiette pasta and return to a boil. Cook uncovered according to pasta package instructions, stirring occasionally with a silicone spatula to prevent sticking.
- Check Pasta Doneness: Taste the pasta to ensure it is cooked al dente before proceeding.
- Finish Dish: Stir in baked meatballs and shredded mozzarella cheese until the cheese melts and combines with the sauce. Remove from heat and serve pasta topped with freshly grated Parmesan cheese.
Notes
- Half a chicken bouillon cube can be substituted with 1.5 teaspoons of chicken bouillon granules or omitted if a vegetarian substitute is preferred.
- Ritz crackers provide tenderness and flavor, but Italian breadcrumbs are a suitable replacement for a more traditional texture.
- Orecchiette pasta is recommended for its cup shape to hold sauce well, but other small pasta shapes like penne or rigatoni can be used.
- Broiling the meatballs for a minute gives a nice browned crust but is optional.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
