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One Pan Mini Meatball Pasta
This One Pan Mini Meatball Pasta is everything I love about a weeknight dinner. It’s cozy, comforting, and made with simple ingredients the whole family will actually eat. Juicy mini meatballs simmer right alongside the pasta in a rich tomato sauce, so every bite is packed with flavor and you only have one pan to wash.
This is one of those recipes that gets requested the second my kids see mini meatballs on the counter. I make it on busy weeknights because everything cooks together in one pan, it’s ready in about 40-45 minutes, and somehow always earns me a “Can we have this again tomorrow?”
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Equipment
- 1 Baking Sheet
- 1 Deep Pan
Ingredients
For the meatballs
- 1 lb ground beef I use 80/20
- 1/4 cup fresh parsley chopped
- 5 whole, large garlic cloves finely minced
- 1/4 cup Italian style breadcrumbs
- 1 tsp beef bouillon powder
- 1/2 cup parmesan cheese grated
- 1 egg
- 1 tsp salt more to taste
- 1/2 tsp pepper
For the sauce
- 1 6 oz can tomato paste
- 3 whole, large garlic cloves minced
- 4 1/2 cups chicken broth + more, if needed, for cooking pasta
- 1/4 cup heavy cream
- 1 lb orecchiette pasta any small shape pasta will work
- 1/2 cup parmesan cheese grated
- 1 tbsp butter
- Salt & pepper to taste
Instructions
For the meatballs (makes about 40-42 small meatballs)
- Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
- Add all ingredients under “-for the meatballs-“ (ground beef, parsley, garlic, bread crumbs, parmesan cheese, beef bouillon powder, egg, and salt and pepper) in a large bowl and mix together until combined.
- Wet hands slightly to prevent sticking and roll meatballs into 1-inch balls, transfer to prepared baking sheet, and bake for 15 minutes.
- Once done, remove from the oven and set aside.
For the sauce
- While meatballs are baking, make the sauce. On medium heat, add tomato paste and garlic and let cook for 2-3 minutes.
- Add chicken broth and turn heat to high, bringing to a boil. Once boiling, lower heat to medium-low and add pasta. Cover with a lid, and cook until done (about 11-12 minutes).
- Add cooked meatballs into the sauce and stir.
- Remove from the heat and add heavy cream, parmesan cheese and butter. Mix until incorporated. Remove from the heat and add heavy cream, parmesan cheese and butter. Mix until incorporated.
- Taste for salt, if needed. Serve with additional cheese and enjoy!
Nutrition
If you make this recipe, I’d love to see it! Tag me on Instagram @thecookingmawma and let me know what you think. REPLACE: one warm closing line specific to this dish.
Tips for Making This Recipe
- Stir the pasta often. As the pasta cooks directly in the sauce, it can settle and stick to the bottom of the pan. Give it a good stir every couple of minutes and add an extra ½ cup of broth at a time if the sauce becomes too thick before the pasta is tender.
- Make ahead or freeze. The meatballs can be rolled and refrigerated up to 24 hours in advance or baked and frozen for up to 3 months. They’re perfect to keep on hand for an even quicker weeknight dinner.
- Don’t overcook the pasta. The biggest mistake is cooking until all the liquid is gone. The pasta will continue soaking up the sauce as it sits, so remove the pan from the heat when it’s just al dente and still a little saucy. The parmesan and butter will thicken everything up perfectly.
Frequently Asked Questions
Can I use frozen meatballs instead of homemade?
What pasta works best for this recipe?
How do I store and reheat leftovers?
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