Mini Meatball Pasta
Mini Meatball Pasta
Ingredients
For the Mini Meatballs
- 1 pound ground beef, 80/20 lean
- 1/4 cup Parmesan cheese, grated
- 1/4 cup bread crumbs, plain
- 1 egg, large
- 2 tablespoons milk
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
- 1 tablespoon olive oil
For the Sauce and Pasta
- 12 ounces spaghetti, or other pasta of choice
- 1 tablespoon olive oil
- 1/2 yellow onion, small, finely diced
- 2 cloves garlic, minced
- 28 ounces crushed tomatoes, canned
- 2 tablespoons tomato paste
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes, optional
- 1/2 teaspoon sugar
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
- 1/4 cup fresh parsley, chopped, for garnish
- 1/4 cup Parmesan cheese, grated, for serving
Instructions
- 1
Prepare the mini meatballs: In a large bowl, combine the ground beef, 1/4 cup grated Parmesan cheese, bread crumbs, egg, milk, garlic powder, onion powder, dried oregano, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Mix gently with your hands until just combined, being careful not to overmix.
⏱️ 5 min
- 2
Roll the meatballs: Roll the mixture into small, 1/2-inch to 3/4-inch mini meatballs. You should get approximately 40-50 meatballs. Place them on a plate or baking sheet.
⏱️ 10 min
- 3
Brown the meatballs: Heat 1 tablespoon of olive oil in a large skillet or Dutch oven over medium-high heat. Add the mini meatballs in batches, if necessary, to avoid overcrowding the pan. Cook until browned on all sides, about 3-5 minutes per batch. They don't need to be cooked through, just nicely seared. Remove the browned meatballs from the skillet and set aside.
⏱️ 8 min
- 4
Start the sauce: In the same skillet, add another 1 tablespoon of olive oil if needed. Add the finely diced yellow onion and cook until softened, about 3-4 minutes. Add the minced garlic and cook for another minute until fragrant.
⏱️ 5 min
- 5
Simmer the sauce: Stir in the crushed tomatoes, tomato paste, dried basil, dried oregano, red pepper flakes (if using), and sugar. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Bring the sauce to a gentle simmer.
⏱️ 3 min
- 6
Add meatballs to sauce: Carefully add the browned mini meatballs back into the simmering sauce. Reduce the heat to low, cover, and let the sauce and meatballs simmer for at least 15-20 minutes, or up to 30 minutes, allowing the flavors to meld and the meatballs to cook through.
⏱️ 20 min
- 7
Cook the pasta: While the sauce is simmering, bring a large pot of salted water to a rolling boil. Add the spaghetti and cook according to package directions until al dente.
⏱️ 10 min
- 8
Combine and serve: Drain the pasta, reserving about 1/2 cup of the pasta water. Add the cooked pasta directly to the skillet with the sauce and meatballs. Toss to combine, adding a splash or two of reserved pasta water if the sauce seems too thick. Serve immediately, garnished with fresh chopped parsley and extra grated Parmesan cheese.
⏱️ 4 min
Kitchen Tools
Nutrition Facts (per serving)
Mini Meatball Pasta
For the Mini Meatballs
- 1 pound ground beef, 80/20 lean
- 1/4 cup Parmesan cheese, grated
- 1/4 cup bread crumbs, plain
- 1 egg, large
- 2 tablespoons milk
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
- 1 tablespoon olive oil
For the Sauce and Pasta
- 12 ounces spaghetti, or other pasta of choice
- 1 tablespoon olive oil
- 1/2 yellow onion, small, finely diced
- 2 cloves garlic, minced
- 28 ounces crushed tomatoes, canned
- 2 tablespoons tomato paste
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes, optional
- 1/2 teaspoon sugar
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
- 1/4 cup fresh parsley, chopped, for garnish
- 1/4 cup Parmesan cheese, grated, for serving
Instructions
- 1
Prepare the mini meatballs: In a large bowl, combine the ground beef, 1/4 cup grated Parmesan cheese, bread crumbs, egg, milk, garlic powder, onion powder, dried oregano, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Mix gently with your hands until just combined, being careful not to overmix.
⏱️ 5 min - 2
Roll the meatballs: Roll the mixture into small, 1/2-inch to 3/4-inch mini meatballs. You should get approximately 40-50 meatballs. Place them on a plate or baking sheet.
⏱️ 10 min - 3
Brown the meatballs: Heat 1 tablespoon of olive oil in a large skillet or Dutch oven over medium-high heat. Add the mini meatballs in batches, if necessary, to avoid overcrowding the pan. Cook until browned on all sides, about 3-5 minutes per batch. They don't need to be cooked through, just nicely seared. Remove the browned meatballs from the skillet and set aside.
⏱️ 8 min - 4
Start the sauce: In the same skillet, add another 1 tablespoon of olive oil if needed. Add the finely diced yellow onion and cook until softened, about 3-4 minutes. Add the minced garlic and cook for another minute until fragrant.
⏱️ 5 min - 5
Simmer the sauce: Stir in the crushed tomatoes, tomato paste, dried basil, dried oregano, red pepper flakes (if using), and sugar. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Bring the sauce to a gentle simmer.
⏱️ 3 min - 6
Add meatballs to sauce: Carefully add the browned mini meatballs back into the simmering sauce. Reduce the heat to low, cover, and let the sauce and meatballs simmer for at least 15-20 minutes, or up to 30 minutes, allowing the flavors to meld and the meatballs to cook through.
⏱️ 20 min - 7
Cook the pasta: While the sauce is simmering, bring a large pot of salted water to a rolling boil. Add the spaghetti and cook according to package directions until al dente.
⏱️ 10 min - 8
Combine and serve: Drain the pasta, reserving about 1/2 cup of the pasta water. Add the cooked pasta directly to the skillet with the sauce and meatballs. Toss to combine, adding a splash or two of reserved pasta water if the sauce seems too thick. Serve immediately, garnished with fresh chopped parsley and extra grated Parmesan cheese.
⏱️ 4 min