Mini Meatballs One Pot (Print Version)
# Ingredients:
→ Mini Meatballs
01 -
340 g ground beef
02 -
45 ml half and half or milk
03 -
35 g crushed crackers (like Ritz) or Italian/Panko breadcrumbs
04 -
1 large egg, beaten
05 -
2 cloves garlic, finely chopped
06 -
2 tablespoons grated Parmesan cheese
07 -
0.75 teaspoon onion powder
08 -
0.75 teaspoon Italian seasoning
09 -
0.75 teaspoon salt
→ Sauce
10 -
120 ml half and half
11 -
650 ml beef broth
12 -
1 teaspoon yellow mustard
13 -
2 teaspoons Worcestershire sauce
14 -
0.75 teaspoon dried basil
15 -
0.5 chicken bouillon cube
16 -
0.75 teaspoon dried parsley
17 -
0.75 teaspoon dried oregano
→ Pasta and Assembly
18 -
225 g small pasta like Anellini
19 -
225 g tomato sauce
20 -
1 tablespoon butter, unsalted
21 -
3 cloves garlic, finely minced
22 -
50 g freshly grated Parmesan cheese
23 -
2 tablespoons tomato paste
# Instructions:
01 -
Take a large mixing bowl and gently bring together the ground beef, crushed crackers or breadcrumbs, half and half, egg, garlic, Parmesan, seasoning, salt, and onion powder. Combine just enough to avoid overmixing.
02 -
Turn on your oven to 204°C. Roll the meat mixture into small, 2 cm balls. Place them on a lightly greased, large baking sheet (a light-colored one is best). Bake for around 10 minutes. For crisp tops, broil at 246°C for about 1 minute. Set the meatballs aside once done.
03 -
In a big measuring jug, mix together the broth, half and half, mustard, Worcestershire sauce, bouillon cube, oregano, basil, and parsley. Set this mixture to the side for now.
04 -
While the meatballs are baking, put butter in a soup pot on medium-low heat. Let it melt, then toss in the minced garlic and tomato paste, mixing well as it cooks for 1–2 minutes.
05 -
Pour the mixed sauce ingredients and tomato sauce into the pot. Once it starts boiling, add the pasta. Keep boiling gently, stirring often, and don’t forget to scrape the bottom so nothing sticks. Cook the pasta as its package suggests.
06 -
Once the pasta’s cooked, test the texture. Toss in the baked meatballs, sprinkle over the freshly grated Parmesan, and stir to combine evenly. Remove from heat, then serve immediately while warm.
# Notes:
01 -
Shredding Parmesan off a cheese block gives richer flavor and makes the sauce a little thicker.
02 -
Tomato paste that comes in tubes, like Mutti, lets you measure small amounts easily.
03 -
Anellini’s perfect for dishes like this, but other small pastas such as Ditalini will work too.
04 -
If you’re in a hurry, swap fresh meatballs for frozen mini ones. Just cook them as the package says.
05 -
Keep leftovers chilled in a sealed container for up to 3 days, or freeze for 3 months.