Let me tell you, this Meatball Pasta with Tomato Sauce and Mozzarella Recipe is one of those hearty, comforting dishes that feels like a warm hug on a plate. I absolutely love how the juicy meatballs swim in that rich tomato sauce, all melted together with gooey mozzarella—it’s the kind of meal that never fails to bring a smile to my family’s faces. Whether you’re after a cozy weeknight dinner or feeding a crowd, this recipe hits all the right notes without a ton of fuss.
You’ll find that this dish is not only delicious but surprisingly simple to pull together, even on busy days. The secret lies in the balance between the savory meatballs and the flavorful, creamy tomato sauce that clings to every bite of pasta. I’ve made this recipe countless times, and every time, it gets rave reviews—so I’m excited to share my tips and tricks to help you nail it, too!
Why You’ll Love This Recipe
- Balanced Flavors: The combination of beef broth, herbs, and Worcestershire sauce creates a rich tomato sauce that’s anything but ordinary.
- Comfort Food Classic: This Meatball Pasta with Tomato Sauce and Mozzarella Recipe is the perfect blend of hearty and cheesy, making it a family favorite.
- Simple Prep: Using the oven to bake meatballs keeps them juicy and tender without the mess of frying.
- Versatile Pasta Options: You can easily swap in your favorite short pastas, which makes this dish super flexible for pantry staples.
Ingredients You’ll Need
The magic of this Meatball Pasta with Tomato Sauce and Mozzarella Recipe comes from a handful of simple, pantry-friendly ingredients. Each one complements the others perfectly, so picking good quality items will really make a difference here.
- Beef broth: Adds savory depth to the sauce’s base. Using low-sodium lets you control the salt better.
- Half and half: Creamy richness without being too heavy – you can swap with milk if that’s what you have on hand.
- Worcestershire sauce: Adds umami and a subtle tang, which takes the sauce up a notch.
- Yellow mustard: Enhances flavor subtly; don’t skip this despite it seeming odd here.
- Chicken bouillon cube: This gives a savory punch—if you don’t have one, Better Than Bouillon or even beef bouillon work great too.
- Dried oregano, basil, parsley: Classic Italian herbs that paint the tomato sauce with fresh, comforting notes.
- Ground beef: The star of the meatballs. I’ve found lean-to-medium fat content works best for juicy meatballs.
- Crushed Ritz crackers: These keep the meatballs tender and flavorful, but Italian breadcrumbs are a fine substitute.
- Egg: Helps bind the meatball mixture together so they don’t fall apart.
- Parmesan cheese: Adds a nutty saltiness – I always grate mine fresh for the best flavor.
- Garlic: Both for the meatballs and the sauce, garlic adds that classic aromatic punch.
- Italian seasoning: Gives the meatballs an herby flavor boost with minimal effort.
- Butter: Used to create a luscious base for the sauce.
- Tomato paste: Concentrates flavor; I love using a tube for easy measuring without waste.
- Tomato sauce: The foundation of your sauce – choose a quality brand for better taste.
- Mozzarella cheese: Use low-moisture, whole-milk shredded mozzarella to melt perfectly without turning watery.
- Orecchiette pasta: I adore how little ears catch the sauce and meatballs, but penne or rotini work beautifully too.
- Freshly grated Parmesan: For serving, it adds that final flavor lift right before the first bite.
Variations
I love how flexible this Meatball Pasta with Tomato Sauce and Mozzarella Recipe is. Over time, I’ve tweaked it based on what I have in my kitchen or my family’s mood, and you can do the same to make it your own.
- Mixing meats: I’ve swapped out half the ground beef with pork or Italian sausage for a richer flavor—totally delicious if you want something with a bit more depth.
- Veggie boost: Adding finely chopped spinach or grated zucchini to the meatball mix sneaks in some greens without changing the taste much.
- Spicier twist: Sprinkle in a pinch of red pepper flakes into the tomato sauce for some heat that wakes up the dish.
- Faster version: On busy nights, frozen mini meatballs go straight into the sauce; it’s a time-saver without compromising taste.
How to Make Meatball Pasta with Tomato Sauce and Mozzarella Recipe
Step 1: Prep Your Sauce Ingredients
Start by combining the beef broth, half and half, Worcestershire sauce, yellow mustard, chicken bouillon cube, and the dried herbs in a large measuring cup with a spout. This step might seem small, but having your sauce base ready means you can move smoothly during cooking without hunting for ingredients.
Step 2: Mix and Shape the Meatballs
In a big bowl, add your ground beef, crushed Ritz crackers, half and half, egg, Parmesan, garlic, Italian seasoning, salt, and onion powder. Mix gently—trust me, overworking the meat is a rookie mistake that leads to tough meatballs. Then roll the mixture into 1-inch meatballs; smaller ones cook more evenly and get that perfect tender bite.
Step 3: Bake the Meatballs
Heat your oven to 400°F and arrange the meatballs on a lightly greased baking sheet. Bake them for 15 minutes, then if you want that irresistible golden top, broil at 475°F for up to 1 minute. Keep a close eye here so they don’t burn! When done, transfer the meatballs carefully with a slotted spatula onto a plate.
Step 4: Build Your Tomato Sauce and Cook the Pasta
Melt the butter over medium-low heat in a big soup pot, and add minced garlic. Cook for 1 minute until fragrant, then stir in tomato paste and cook for another minute or two to deepen the flavor. Pour in the sauce mix you prepped earlier along with the tomato sauce, bringing it all to a boil.
Add your pasta directly to this bubbling sauce and cook uncovered according to package instructions, usually about 9 minutes. I like to stir gently and slide a silicone spatula along the pot’s bottom occasionally to stop any pasta from sticking. This way, every bite has perfect saucy goodness.
Step 5: Combine and Finish with Cheese
Once the pasta is perfectly al dente, fold in the baked meatballs, then sprinkle in the shredded mozzarella cheese, stirring continuously to get that luscious melt and creamy texture. Remove from heat, serve immediately, and don’t forget to shower the top with freshly grated Parmesan for that extra flavor pop.
Pro Tips for Making Meatball Pasta with Tomato Sauce and Mozzarella Recipe
- Don’t Overmix the Meatball Mixture: Handle the beef gently when combining ingredients to keep the meatballs tender and juicy.
- Use Freshly Grated Cheese: Shredding mozzarella and Parmesan fresh ensures better melting and richer flavor than pre-shredded versions.
- Keep Pasta Stirred While Cooking: Gently lifting pasta prevents clumping and helps sauce coat every bite evenly.
- Watch Broil Time Closely: The broil step is optional but adds great color—only a minute is needed so keep the oven door ajar and eyes peeled.
How to Serve Meatball Pasta with Tomato Sauce and Mozzarella Recipe
Garnishes
I like to keep things simple but flavorful when garnishing this dish. Fresh basil leaves or a sprinkle of chopped parsley bring a pop of color and fresh herbal brightness. A little extra freshly cracked black pepper and a drizzle of good-quality olive oil never hurt either!
Side Dishes
This pasta pairs perfectly with crunchy garlic bread loaded with melted cheese—a total game-changer for soaking up that delicious sauce. A crisp green salad with a lemon vinaigrette is also a refreshing way to balance the richness of the pasta.
Creative Ways to Present
For special occasions, I love serving this Meatball Pasta in individual mini cast iron skillets or rustic ceramic bowls, topped with extra mozzarella slices and a quick broil to create a bubbly cheesy crust. It never fails to impress and makes dinner feel a bit more festive.
Make Ahead and Storage
Storing Leftovers
Your leftover meatball pasta stores beautifully in an airtight container in the fridge for up to 3 days. I usually let leftovers cool completely, then pack them up to keep flavors fresh. Make sure to give everything a good stir before reheating to redistribute the sauce.
Freezing
If you want to make this ahead for busy nights, this recipe freezes wonderfully. Freeze in portioned airtight containers or freezer bags for up to 3 months. Just thaw overnight in the fridge before reheating.
Reheating
I recommend reheating leftovers gently over medium-low heat on the stovetop with a splash of water or broth to loosen the sauce. If using a microwave, cover and heat in short bursts, stirring in between to keep the cheese from getting rubbery.
FAQs
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Can I use frozen meatballs for this Meatball Pasta with Tomato Sauce and Mozzarella Recipe?
Absolutely! Using frozen mini meatballs is a fantastic shortcut. Just bake or cook them according to package directions, then add them to the sauce at the end to warm through. It saves time without compromising on taste.
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What’s the best pasta to use in this recipe?
I love using orecchiette because they catch the sauce and meatballs perfectly, but pasta shapes like penne, rotini, or ziti that cook in about 9 minutes work just as well. The key is choosing something that holds the sauce nicely.
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Can I make this recipe dairy-free?
Definitely! Swap the half and half for a dairy-free milk like oat or almond, use nutritional yeast instead of Parmesan, and opt for a dairy-free mozzarella alternative. The texture and flavor will be a bit different but still delicious.
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How do I prevent meatballs from being tough?
The biggest tip is to mix gently and avoid overworking the meat mixture. Also, baking meatballs instead of frying keeps them tender and juicy without drying out. Using crushed crackers helps retain moisture, too.
Final Thoughts
Honestly, this Meatball Pasta with Tomato Sauce and Mozzarella Recipe has become one of those comfort dishes I turn to again and again. It’s dependable, flavorful, and brings pure joy to the table with that perfect blend of tender meatballs, hearty sauce, and melty cheese. I hope you enjoy making it as much as my family and I do—it’s an easy way to feel like a kitchen rockstar and share a little love with every bite.
Print
Meatball Pasta with Tomato Sauce and Mozzarella Recipe
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
Description
This comforting Meatball Pasta recipe features tender baked beef meatballs simmered in a rich tomato and creamy herb sauce, tossed with orecchiette pasta, and topped with melted mozzarella and freshly grated Parmesan cheese. It’s an easy, flavorful weeknight dinner that combines Italian-inspired flavors with simple ingredients for a satisfying meal.
Ingredients
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
- 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 (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
Pasta and Sauce Finish
- 1 tablespoon butter
- 3 cloves garlic, minced
- 2 tablespoons tomato paste
- 8 oz. tomato sauce
- 1 1/4 cups mozzarella cheese, freshly shredded (low moisture, whole milk)
- 1/2 lb. orecchiette pasta (or penne, rotini, ziti)
- Freshly grated Parmesan for serving
Instructions
- Prepare Sauce Ingredients: Combine all the sauce ingredients—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 and set aside. Measure out all remaining ingredients before you begin cooking.
- Mix Meatballs: In a large bowl, add the ground beef, crushed Ritz crackers, half and half, whisked egg, grated Parmesan, minced garlic, Italian seasoning, salt, and onion powder. Mix gently until just combined, being careful not to overwork the meat to keep the meatballs tender.
- Preheat Oven: Set your oven to 400° F (204° C) to prepare for baking the meatballs.
- Form and Bake Meatballs: Roll the meat mixture into 1-inch 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 the meatballs to a plate.
- Sauté Aromatics: While meatballs bake, melt the butter in a large soup pot over medium-low heat. Add minced garlic and cook for about 1 minute until fragrant. Stir in the tomato paste and cook for 1-2 minutes to deepen the flavor.
- Prepare Sauce and Cook Pasta: Stir in the combined sauce mixture prepared earlier, then add the tomato sauce. Bring this mixture to a boil. Add the orecchiette pasta and return to a boil. Cook uncovered, stirring occasionally and using a silicone spatula to lift any pasta that may stick to the bottom, until the pasta is cooked to al dente according to package instructions (approximately 9 minutes).
- Combine and Finish: Taste the pasta for doneness. Add the baked meatballs back into the pot and stir to combine. Sprinkle in the shredded mozzarella cheese while stirring continuously so it melts smoothly. Remove from heat and serve topped with freshly grated Parmesan cheese.
Notes
- Bouillon Cube: Adds a savory depth to the beef broth. Can substitute beef bouillon or omit if preferred.
- Tomato Paste: Use tomato paste tubes like Mutti for easy measuring and freshness.
- Mozzarella: Use low moisture, whole milk mozzarella shredded fresh from a block for best melting; avoid fresh mozzarella for this recipe.
- Parmesan: Grate fresh Parmesan cheese from a wedge for optimal flavor; Belgioioso is recommended.
- Pasta: Orecchiette is ideal but penne, rotini, or ziti that cook in about 9 minutes are great alternatives.
- Meatballs: You can mix ground beef with pork and sausage if desired for more complex flavor.
- Shortcut: Use frozen mini meatballs baked per package instructions, then add to the sauce at the end to save time.
- Serving Suggestion: Serve with Garlic Bread with Cheese for a full meal experience.
- Storage: Store leftovers in airtight containers in the refrigerator for up to 3 days or freeze for up to 3 months. Reheat well after freezing.
