Name: Meatball Pasta
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 6
Cuisine: American
Ingredients: 2½ cups beef broth; ¾ cup half and half; 2 tsp Worcestershire sauce; 1 tsp yellow mustard; ½ chicken bouillon cube (or ½ tsp Better Than Bouillon); ¾ tsp dried oregano; ¾ tsp dried basil; ¾ tsp dried parsley; 1 lb ground beef; ½ cup crushed Ritz crackers (or Italian breadcrumbs); 3 tbsp half and half (or milk); 1 egg, lightly beaten; 2 tbsp grated Parmesan cheese; 2 cloves garlic, minced; 1 tsp Italian seasoning; 1 tsp salt; 1 tsp onion powder; ½ lb orecchiette pasta (or similar short-cut pasta); 1 tbsp butter; 3 cloves garlic, finely chopped; 2 tbsp tomato paste; 8 oz tomato sauce; 1¼ cups shredded mozzarella (low-moisture, whole milk recommended); Freshly grated Parmesan, for garnish

There’s something about meatballs in a creamy tomato sauce that just spells comfort. Every time I make this one-pot meatball pasta, I think of busy weeknights when all you want is a big, cozy bowl of something hearty—with as little washing up as possible. If you’ve got a family to feed, or just want leftovers to look forward to, this dish fits right in. It’s loaded with cheesy goodness, tender pasta, and juicy mini meatballs—all cooked together for that perfect melding of flavors.

Why This Meatball Pasta Is Always a Hit

I can’t count the number of times this recipe has saved dinner in my house. It’s one of those dishes that kids and adults both go crazy for, and the fact that everything cooks in a single pot honestly feels like a little miracle each time.

Family-Friendly: Every single time I put this on the table, it disappears in minutes. There are rarely leftovers, unless I make a double batch—which I often do!
Creamy, Cozy Sauce: The homemade tomato sauce, finished off with a generous handful of mozzarella, goes silky and rich. I’ve tried so many pasta sauces, but the extra creaminess in this one makes it really special.
One-Pot Magic: The pasta cooks right in the sauce, soaking up all that tomato and garlic flavor. And hey, the fewer dishes at the end, the better.

Ingredient Insights & Tips I Swear By

After years of trying different tweaks, these are the things that always make a difference in my kitchen:

Meatballs: You can be creative here—mix beef with pork for extra flavor, or stick to leaner meat for a lighter dish. If you’re short on time, frozen mini meatballs work too—no judgement. On a Sunday afternoon, I lean into making them from scratch, usually getting a little help from whoever’s hanging around in the kitchen.
Mozzarella: Trust me on this—shred it yourself from a block. The bagged stuff just won’t melt the same way or taste as fresh. I learned this trick after seeing too many oozy cheese pulls fall flat with pre-shredded.
Tomato Paste: I always have a tube of tomato paste in the fridge. It’s a lifesaver for recipes like this, where you only need a scoop. If you’re using a can, freeze the leftovers in tablespoon portions for future meals.
Pasta Choices: You can’t go wrong with penne, rotini, or ziti. Even fusilli works beautifully. I tend to pick whatever I have in the pantry, as long as it cooks up nice and tender in under 10 minutes.
Parmesan: Sometimes I splurge and use the good stuff—freshly grated off a wedge—especially when I’m making it for company. But even your everyday Parmesan will add that final savory note.

My Real-Life Tips for Success

A few things I’ve learned by making this on everything from lazy Sundays to chaotic Tuesdays:

Light-Colored Baking Sheets: Meatballs brown better and don’t burn as quickly on a lighter tray. It took a few too many over-browned attempts for me to figure this out.
Don’t Skip the Garlic: The fragrant start of garlic sizzling in butter makes all the difference—don’t rush this part. Take a minute to let those flavors build.
Stir the Pasta: Give the pasta a good stir now and then while it cooks in the sauce. It keeps things from sticking and helps everything cook evenly. I use a silicone spatula, which won’t scratch my Dutch oven.
Make-Ahead Tip: You can mix up your meatballs and sauce earlier in the day or even the night before. Then all you need to do is assemble and cook the pasta when you’re ready to eat.

Serving It Up: Bringing Everyone to the Table

I usually serve this with something to mop up extra sauce—think crusty garlic bread or some warm flatbread. On cooler evenings, I’ll add a crisp green salad just to round things out. If you have a little extra time, tossing together a simple cucumber and tomato salad is always refreshing next to all the cheesy richness.

Storing Leftovers

This dish manages to taste even better the next day. Here’s how I deal with any extras (not that there’s much left over most times):

Fridge: Airtight containers keep it fresh for up to 3 days. When reheating, splash in a bit of water or milk to loosen up the sauce.
Freezer: I let the pasta and sauce cool before dividing into smaller containers. It will keep well for up to 3 months. Thaw in the fridge and heat gently on the stove.

Meatball Pasta

Yield: 6

Prep Time: 25 minutes

Cook Time: 20 minutes

Total Time: 45 minutes

A cozy, family-style favorite that’s full of rich tomato flavor, melty mozzarella, and tender homemade meatballs tossed right into a creamy sauce. This is comfort food the whole table will love.

Ingredients

For the Sauce:

2½ cups beef broth
¾ cup half and half
2 tsp Worcestershire sauce
1 tsp yellow mustard
½ chicken bouillon cube (or ½ tsp Better Than Bouillon)
¾ tsp dried oregano
¾ tsp dried basil
¾ tsp dried parsley

For the Meatballs:

1 lb ground beef
½ cup crushed Ritz crackers (or Italian breadcrumbs)
3 tbsp half and half (or milk)
1 egg, lightly beaten
2 tbsp grated Parmesan cheese
2 cloves garlic, minced
1 tsp Italian seasoning
1 tsp salt
1 tsp onion powder

For the Pasta and Assembly:

½ lb orecchiette pasta (or similar short-cut pasta)
1 tbsp butter
3 cloves garlic, finely chopped
2 tbsp tomato paste
8 oz tomato sauce
1¼ cups shredded mozzarella (low-moisture, whole milk recommended)
Freshly grated Parmesan, for garnish

Instructions

Start with the Sauce Base:In a mixing jug or bowl, whisk together the beef broth, half and half, Worcestershire sauce, mustard, bouillon, and dried herbs. Set this aside to let the flavors blend.
Mix Your Meatballs:In a large bowl, combine the ground beef with crushed crackers, half and half, egg, Parmesan, garlic, and seasonings. Mix gently with your hands or a spoon until just combined. Don’t overmix — this keeps the meatballs tender.
Bake the Meatballs:Preheat your oven to 400°F. Roll the beef mixture into bite-sized, 1-inch meatballs and place them on a greased, parchment-lined baking sheet. Bake for 15 minutes. For extra browning on top, you can broil them for the last minute. Transfer meatballs to a plate using a slotted spatula once done.
Build the Sauce:While the meatballs are baking, melt the butter in a large pot over medium-low heat. Add garlic and sauté for about a minute until fragrant. Stir in the tomato paste and cook for another 1–2 minutes until it deepens in color.
Bring It All Together:Stir the prepared sauce base into the pot along with the tomato sauce. Bring to a simmer, then add the pasta. Cook uncovered, letting the pasta soak up the flavor—stir occasionally so nothing sticks to the bottom. Cook until pasta is just tender.
Final Assembly:Once the pasta is al dente, gently fold the meatballs into the sauce. Sprinkle in the shredded mozzarella, stirring until creamy and well-distributed. Remove from heat.
Serve It Up:Spoon into bowls and finish with freshly grated Parmesan. This dish pairs perfectly with garlic bread or a crisp green salad on the side.

Notes

Stick to low-moisture mozzarella for a smooth melt. Shred it fresh if possible.
Using tube tomato paste lets you portion out just what you need.
Short on time? Use store-bought frozen mini meatballs and prepare as directed!

Nutrition Information:

Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 466Total Fat: 26gSaturated Fat: 12gTrans Fat: 1gUnsaturated Fat: 11gCholesterol: 130mgSodium: 1404mgCarbohydrates: 24gFiber: 2gSugar: 5gProtein: 32g

Chickenrecipes.blog, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.

Answers to Common Questions

Can I Use a Different Kind of Pasta?
Absolutely. I’ve used everything from elbows to farfalle, depending on what’s in my cupboard. Just keep an eye on cooking times.

Are Store-Bought Meatballs Okay?
Yes! When things get really hectic, frozen mini meatballs have rescued my dinner plans more than once. Just bake them according to their instructions and toss into the sauce at the end.

How Can I Make It Lighter?
Swap out the beef for ground turkey or chicken, and use part-skim mozzarella if you like.

Can I Add Veggies?
Definitely. Sometimes I throw in some spinach or frozen peas toward the end. If you have picky eaters, finely grated carrots or zucchini can melt into the sauce for a little extra nutrition.

If you need something fast, filling, and utterly comforting, I hope this meaty, cheesy pasta finds its way into your regular dinner rotation. It’s homey, easy, and just the right mix of simple and special—something I’m always happy to share from my table to yours.

Try other Meatball recipes: