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
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
- 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.
