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.

Ingredients

Scale

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)

Instructions

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.
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.
Preheat oven: Set the oven to 400°F (205°C) to prepare for baking the meatballs.
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.
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.
Add sauce liquids and tomato sauce: Pour in the prepared sauce mixture along with the tomato sauce. Bring the mixture to a boil.
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.
Check pasta doneness: Taste-test the pasta to ensure it is cooked to your preferred tenderness before proceeding.
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.
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