Meatball Pasta
When it comes to classic comfort food, nothing beats a hearty plate of Meatball Pasta. Juicy, flavorful meatballs nestled in a rich, savory tomato sauce and served over al dente pasta—it’s a meal that satisfies the soul and delights the taste buds. Perfect for family dinners, cozy nights in, or even entertaining guests, this dish is easy to make yet always impresses. Let’s dive into how you can create this timeless favorite at home.
Equipment
- Mixing Bowl: For preparing the meatball mixture
- Large Skillet: To cook the meatballs and sauce
- Pot: For boiling the pasta
- Tongs or Slotted Spoon: For turning the meatballs and tossing the pasta
- Grater: For freshly grated Parmesan cheese
Ingredients
For the Meatballs:
- Ground Beef or Pork: 1 lb or use a mix of both for extra flavor
- Breadcrumbs: ½ cup regular or panko
- Egg: 1 large to bind the meatballs
- Parmesan Cheese: ¼ cup grated, for a rich flavor
- Garlic: 2 cloves minced
- Italian Seasoning: 1 teaspoon, for a herbaceous kick
- Salt and Pepper: To taste
- Parsley: 2 tablespoons finely chopped (optional)
For the Tomato Sauce:
- Olive Oil: 2 tablespoons for sautéing
- Onion: 1 medium finely chopped
- Garlic: 3 cloves minced
- Crushed Tomatoes: 1 can 28 oz, for a rich base
- Tomato Paste: 2 tablespoons to deepen the flavor
- Italian Seasoning: 1 teaspoon
- Sugar: 1 teaspoon optional, to balance acidity
- Salt and Pepper: To taste
For the Pasta:
- Pasta of Choice: 12 oz spaghetti, penne, or your favorite
- Parmesan Cheese: For serving
- Fresh Basil: For garnish (optional)
Instructions
Prepare the Meatballs:
- In a large bowl, combine the ground beef or pork, breadcrumbs, egg, Parmesan cheese, minced garlic, Italian seasoning, parsley, salt, and pepper. Mix until just combined.
- Roll the mixture into 1-inch meatballs and place them on a plate.
Cook the Meatballs:
- Heat a large skillet over medium heat with a drizzle of olive oil. Add the meatballs and cook for 6-8 minutes, turning occasionally, until browned on all sides. Remove from the skillet and set aside.
Make the Sauce:
- In the same skillet, add the olive oil, chopped onion, and minced garlic. Sauté until fragrant and softened.
- Stir in the tomato paste and cook for 1-2 minutes to enhance the flavor.
- Add the crushed tomatoes, Italian seasoning, sugar (if using), salt, and pepper. Simmer the sauce for 10-15 minutes, stirring occasionally.
Combine the Meatballs and Sauce:
- Return the meatballs to the skillet with the sauce. Simmer for an additional 10 minutes, ensuring the meatballs are fully cooked and infused with the sauce.
Cook the Pasta:
- While the sauce simmers, cook your pasta according to the package instructions until al dente. Drain and set aside.
Assemble and Serve:
- Toss the cooked pasta with a ladle of the sauce or serve the pasta topped with the sauce and meatballs. Garnish with Parmesan cheese and fresh basil. Enjoy!
Notes
- Don’t Overmix the Meatballs: Overmixing can make the meatballs dense and tough. Mix just until the ingredients are combined.
- Chill the Meatballs: Let the rolled meatballs rest in the fridge for 15-20 minutes to help them hold their shape during cooking.
- Use Fresh Herbs: Fresh parsley and basil elevate the flavor of the dish.
- Add a Splash of Pasta Water: If the sauce feels too thick, stir in a splash of the starchy pasta cooking water to loosen it.
- Double the Batch: Meatballs freeze well, so make extra and store them for a quick meal later.