One-Pan Meatball Pasta Recipe
This easy Meatball Pasta is made entirely in one pan with homemade beef and Italian sausage meatballs, tender ditalini, and a rich tomato-cream Parmesan sauce. The dry pasta cooks right in the skillet with stock and heavy cream for a cozy dinner with minimal cleanup.
Servings: 4 servings
Ingredients
For the Mini Meatballs
- 1 lb ground beef
- 3 Italian sausage links about 12 oz, casings removed
- 4 cloves garlic minced or pressed
- 1/3 cup freshly grated Parmesan cheese
- 1/2 teaspoon Italian seasoning
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon salt
- 1 tablespoon olive oil for cooking
For the Pasta
- 1 tablespoon butter
- 3 cloves garlic minced or pressed
- 1/2 teaspoon Italian seasoning
- 1/4 –1/2 teaspoon red pepper flakes to taste
- 2 1/3 cups dry ditalini pasta orzo, elbows, or small shells work too
- 2 1/2 cups low-sodium chicken or beef stock plus more if needed
- 1 cup heavy cream
- 1 - 1 1/3 cups marinara sauce or vodka sauce to taste
- 1/2 cup freshly grated Parmesan cheese
- Salt and freshly ground black pepper as needed
- Additional Parmesan for serving, optional
Instructions
- Make the meatballs. Add all the meatball ingredients into a mixing bowl. Gently mix just until evenly combined, being careful not to overwork the meat. Roll into mini meatballs.
- Brown the meatballs. Heat the olive oil in a large, deep skillet over medium heat. Add the meatballs in a single layer and cook, turning occasionally, until nicely browned on all sides and cooked through to 160°F in the center. Transfer to a paper towel-lined plate and set aside.
- Build the flavor base. Drain off excess grease, leaving about 1 tablespoon in the skillet. Reduce the heat to medium-low and add the butter. Cook for about 30 seconds, stirring constantly, until fragrant and scrape up the browned bits at the bottom of the pan.
- Cook the pasta. Add the dry ditalini. Pour in the stock and add the heavy cream, stirring well. Bring to a gentle boil, then cover and reduce the heat to low. Cook until the pasta is tender, about 9–11 minutes or until tender.
- Finish the tomato-cream sauce. Stir in 1 cup marinara followed by the Parmesan, until melted and the sauce is smooth and creamy. For a saucier, more tomato-forward finish, stir in up to another 1/3 cup marinara. Taste and season with salt and black pepper as needed.
- Return the meatballs. Add the meatballs back to the skillet and gently nestle them into the pasta. Cook for another 1–2 minutes, just until everything is heated through and the meatballs are coated in sauce.
- Serve. Remove from the heat and serve immediately with additional freshly grated Parmesan, if desired.
Notes
- Meatball size: Mini meatballs are my preference because they're easier to eat with the small ditalini and cook relatively quickly. Larger meatballs work but will take longer to reach 160°F internally.
- Pasta cooking time: Pasta brands vary, so use time as a guide rather than the endpoint. Cook until tender. If the pasta needs additional cooking time but the skillet looks dry, add a splash of stock.
- Stock: Low-sodium chicken or beef stock both work. Beef gives the finished dish a deeper, meatier flavor.
- Marinara: Start with 1 cup and taste before adding more. Using 1 1/3 cups produces a more tomato-forward sauce, while 1 cup keeps the cream and Parmesan more prominent.
- Freshly grated Parmesan: Grate it from a block if possible. Pre-shredded Parmesan often contains anti-caking ingredients and doesn't melt as smoothly into creamy sauces.
- Leftovers: Refrigerate in an airtight container for 3–4 days. The ditalini will absorb more sauce as it sits. Reheat gently with a splash of stock or cream to restore the creamy consistency.