One-Pot Meatball Pasta Recipe

Introduction

This one-pot Meatball Pasta is a comforting and flavorful meal that’s perfect for busy weeknights. Tender baked meatballs combine with a rich tomato sauce and cheesy pasta, all cooked together for easy cleanup and maximum taste.

Ingredients

• 2 ½ cups beef broth
• ¾ cups 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
• 1 lb. ground beef
• ½ cup crushed Ritz crackers (can substitute Italian breadcrumbs)
• 3 tablespoons half and half (can substitute milk)
• 1 egg (whisked)
• 2 tablespoons Parmesan cheese (grated)
• 2 cloves garlic (minced)
• 1 teaspoon Italian seasoning
• 1 teaspoon salt
• 1 teaspoon onion powder
• 1 tablespoon butter
• 3 cloves garlic (minced)
• 2 tablespoons tomato paste
• 8 oz. tomato sauce
• 1 ¼ cups mozzarella cheese (freshly shredded)
• ½ lb. orecchiette pasta
• Freshly grated Parmesan (for serving)

Instructions

1. Step 1: Combine beef broth, half and half, Worcestershire sauce, yellow mustard, chicken bouillon cube, oregano, basil, and parsley in a large measuring cup with a spout. Set aside. Measure out remaining ingredients before starting.
2. Step 2: In a large bowl, gently mix ground beef, crushed Ritz crackers, 3 tablespoons half and half, whisked egg, 2 tablespoons Parmesan, 2 cloves minced garlic, Italian seasoning, salt, and onion powder until just combined. Avoid overworking the meat to keep meatballs tender.
3. Step 3: Preheat oven to 400° F.
4. Step 4: Roll meat mixture into 1-inch meatballs and place them on a lightly greased, light-colored baking sheet. Bake for 15 minutes. Optionally broil at 475° F for up to 1 minute to brown the tops. Use a slotted spatula to transfer meatballs to a plate.
5. Step 5: While meatballs bake, melt butter in a soup pot over medium-low heat. Add 3 cloves minced garlic and cook for 1 minute. Stir in tomato paste and cook for 1-2 minutes.
6. Step 6: Pour in the combined sauce mixture and add tomato sauce. Bring to a boil, then add pasta and return to a boil. Cook uncovered according to pasta package instructions, stirring gently with a silicone spatula along the bottom to prevent sticking.
7. Step 7: Taste the pasta to check for doneness.
8. Step 8: Add the baked meatballs to the pot, stir gently to combine, then sprinkle in mozzarella cheese while stirring continuously. Remove from heat and serve topped with freshly grated Parmesan.

Tips & Variations

• Use Italian breadcrumbs instead of crushed Ritz crackers for a more traditional texture.
• Substitute half and half with whole milk for a lighter sauce.
• For extra flavor, add a pinch of red pepper flakes to the sauce while cooking.
• Try using different pasta shapes such as penne or rigatoni if orecchiette is unavailable.
• Broil the meatballs briefly to achieve a nicely browned exterior before adding to the sauce.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of broth or water if needed to loosen the sauce. This dish can also be frozen; thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the meatballs ahead of time?

Yes, you can prepare and bake the meatballs in advance. Store them in the refrigerator for up to 24 hours before combining with the pasta and sauce.

What can I substitute for half and half?

You can use whole milk or a mixture of milk and cream as a substitute for half and half. If you prefer a dairy-free option, unsweetened almond or oat milk can work, though the sauce will be less creamy.

One-Pot Meatball Pasta Recipe

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★★★★★

4.7 from 118 reviews

• Author: Rafael
• Total Time: 45 minutes
• Yield: 4 servings 1x

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Description

This comforting one-pot Meatball Pasta combines tender homemade meatballs baked to perfection with a rich, flavorful tomato sauce and creamy mozzarella cheese. Cooked together with orecchiette pasta, this hearty dish offers a perfect balance of savory, cheesy, and herby flavors, making it an ideal weeknight dinner that’s both satisfying and easy to prepare.

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Ingredients

Scale 1x2x3x

Meatball Ingredients

• 1 lb. ground beef
• ½ cup crushed Ritz crackers (can substitute Italian breadcrumbs)
• 3 tablespoons half and half (can substitute milk)
• 1 egg (whisked)
• 2 tablespoons Parmesan cheese (grated)
• 2 cloves garlic (minced)
• 1 teaspoon Italian seasoning
• 1 teaspoon salt
• 1 teaspoon onion powder

Sauce Ingredients

• 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
• 1 tablespoon butter
• 3 cloves garlic (minced)
• 2 tablespoons tomato paste
• 8 oz. tomato sauce
• ½ lb. orecchiette pasta
• 1 ¼ cups mozzarella cheese (freshly shredded)
• Freshly grated Parmesan (for serving)

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Instructions

1. Prepare the sauce mixture: In a large measuring cup with a spout, combine beef broth, half and half, Worcestershire sauce, yellow mustard, chicken bouillon cube, dried oregano, basil, and parsley. Stir well and set aside. Measure out all other ingredients before starting to cook.
2. Make the meatball mixture: In a large bowl, add ground beef, crushed crackers, half and half, whisked egg, Parmesan cheese, minced garlic, Italian seasoning, salt, and onion powder. Mix gently until just combined, taking care not to overwork the meat to keep the meatballs tender.
3. Preheat oven: Set the oven to 400°F (205°C) to prepare for baking the meatballs.
4. Form and bake meatballs: Roll the meat mixture into 1-inch meatballs and place them on a lightly greased, light-colored baking sheet. Bake for 15 minutes. Optionally, broil at 475°F for up to 1 minute to brown the tops. Use a slotted spatula to transfer the cooked meatballs to a plate.
5. Cook aromatics and tomato base: While the meatballs bake, melt butter in a soup pot over medium-low heat. Add minced garlic and cook for 1 minute until fragrant. Stir in tomato paste and cook for 1-2 minutes to deepen the flavor.
6. Add sauce liquids and tomato sauce: Pour in the prepared sauce mixture along with the tomato sauce. Bring the mixture to a boil.
7. Cook the pasta: Add the orecchiette pasta to the boiling sauce. Maintain a boil and cook uncovered according to the pasta package instructions, stirring occasionally and sliding a silicone spatula along the pot’s bottom to prevent sticking.
8. Check pasta doneness: Taste-test the pasta to ensure it is cooked to your preferred tenderness before proceeding.
9. Combine meatballs and cheese: Gently stir the baked meatballs into the pasta and sauce mixture. Sprinkle the shredded mozzarella cheese evenly over the dish, stirring continuously to melt the cheese evenly.
10. Serve: Remove from heat and serve immediately, topped with freshly grated Parmesan cheese for extra flavor.

Notes

• Using a light-colored baking sheet helps monitor meatball browning more accurately.
• Pasta stirring during cooking prevents sticking and ensures even cooking.
• Substitute Ritz crackers with Italian breadcrumbs if preferred.
• Half and half can be replaced with milk for a lighter sauce.
• Broiling meatballs briefly is optional but adds a nice browned finish.
• Orecchiette pasta works best, but any small pasta shapes can be used as a substitute.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Main Course
• Method: Baking
• Cuisine: Italian-American

Keywords: Meatball pasta, one pot pasta, baked meatballs, creamy tomato sauce, Italian pasta recipe, weeknight dinner