Description
One Pot Meatball Pasta is a cozy beef meatball dinner with tender orecchiette, creamy tomato sauce, and melted mozzarella in every bite. The meatballs bake while the pasta simmers right in the sauce, making this a practical 45 mins dinner for a busy night or a comforting family meal.
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
- 3 tablespoons half and half
- 1 egg, whisked
- 2 tablespoons grated Parmesan cheese
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
- 1 teaspoon onion powder
Pasta, etc.
- 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, for serving
Instructions
- Mix the sauce: Stir the beef broth, half and half, Worcestershire sauce, yellow mustard, bouillon, oregano, basil, and parsley together in a large measuring cup and set aside.
- Make the meatballs: Add the ground beef, crushed Ritz crackers, half and half, egg, Parmesan, garlic, Italian seasoning, salt, and onion powder to a bowl. Mix gently until just combined, then roll into small 1 inch meatballs.
- Bake the meatballs: Heat the oven to 400° F and place the meatballs on a lightly greased baking sheet. Bake for 15 mins, then broil for up to 1 minute if you want extra browning.
- Build the sauce: While the meatballs bake, melt the butter in a large soup pot over medium low heat. Add the garlic and cook for 1 minute, then stir in the tomato paste and cook for 1 to 2 mins until slightly darkened.
- Cook the pasta: Pour in the sauce mixture and tomato sauce, then bring to a boil. Add the orecchiette, return to a boil, and cook uncovered according to the package directions, stirring often and scraping the bottom so the pasta does not stick.
- Finish the dish: Taste the pasta for doneness, then stir in the baked meatballs. Add the mozzarella a little at a time while stirring, remove from the heat, and serve with freshly grated Parmesan.
Notes
- Use Italian breadcrumbs instead of Ritz crackers if that is what you have.
- Freshly shredded mozzarella melts more smoothly than bagged cheese.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat gently with a splash of broth, milk, or half and half to loosen the sauce.
- Avoid overmixing the meatball mixture, since that can make the meatballs firm instead of tender.
- Prep Time: 20 mins
- Cook Time: 25 mins
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 615 kcal
Keywords: meatball pasta