ONE PAN MEATBALLS AND PASTA SKILLET

INGREDIENTS

Meatballs
  • 1 pound lean ground beef
  • ⅓ cup white onion, minced
  • 1 egg
  • 2 cloves garlic, minced
  • ⅓ cup bread crumbs
  • ¼ cup grated parmesan
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
Sauce and Pasta
  • ½ cup onion, minced
  • 2 garlic cloves, chopped
  • 1 14.5 oz can of diced tomatoes (undrained)
  • 1 15 oz can of tomato sauce
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 cup Ditalini pasta – Any small pasta would work like elbow or small shells
  • 2 cups beef broth – chicken stock in a pinch
  • ½ cup shredded mozzarella

DIRECTIONS

  1. In a medium size bowl, combine all meatball ingredients.
  2. Shape into 1 inch balls.
  3. Either bake on a foil lined baking sheet at 375 for 15 minutes or brown in your skillet.
  4. Set meatballs aside.
  5. In large skillet, add 1 tablespoon olive oil, onion and garlic. Saute until onion is soft.
  6. Add diced tomatoes, tomato sauce, basil and oregano.
  7. Taste for salt. Depending on salt content of your tomato products this will vary.
  8. Cook for about 5 minutes until simmering.
  9. Add broth and pasta.
  10. Cover and cook about 10 minutes, stirring on occasion until pasta is tender.
  11. Add meatballs and continue to simmer for another 5 minutes or until meatballs are cooked all the way through.
  12. Top with ½ cup shredded mozzarella.
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