Meatball Pasta
Ingredients:
- 1 lb. ground beef
- 4 tbsp breadcrumbs
- 1 onion, small, grated and excess liquid squeezed out
- 1 tbsp pepper paste, or tomato paste
- 1 tsp salt
- ½ tsp paprika
- ½ tsp cumin
- ¼ tsp black pepper
- ¼ tsp crushed red pepper, optional
- 12 oz pasta, about 4 cups dry short pasta
- 4 tbsp olive oil
- 3 garlic cloves, minced
- 24 oz marinara sauce, 1 standard jar
- Salt and black pepper, to taste
Method:
Start Cooking- In a large bowl, combine the ground beef, onion, breadcrumbs, pepper paste, salt, paprika, cumin, black pepper, and crushed red pepper. Mix just until combined, then shape into small meatballs.
- Heat the olive oil in a large skillet over medium heat. Add the meatballs and cook, turning occasionally, until browned on all sides, about 5–7 minutes.
- Add the garlic and cook for about 30 seconds, until fragrant. Pour in the marinara sauce and gently stir to coat the meatballs.
- Bring the sauce to a gentle simmer. Cover, reduce the heat to low, and cook for 10–15 minutes, or until the meatballs are cooked through.
- Meanwhile, cook the pasta in a large pot of salted boiling water according to package directions until al dente. Reserve ½ cup of pasta water, then drain.
- Add the drained pasta to the skillet and gently toss with the meatballs and sauce. Add a splash of reserved pasta water if needed to loosen the sauce.
- Cook together for 1–2 minutes, then serve warm. Bon appétit.
Notes:
- Shape the meatballs small and evenly sized so they cook quickly and evenly in the sauce.
- Avoid overmixing the beef mixture, which can make the meatballs firm.
- Brown the meatballs in batches if needed to avoid overcrowding the skillet.
- Reserve a little pasta water before draining. It helps loosen the sauce and coat the pasta evenly.
- Leftovers can be refrigerated in an airtight container for up to 3 days.
- Use tomato paste instead of pepper paste for a milder flavor.
- Add more crushed red pepper for extra heat.
- Use penne, rigatoni, fusilli, or another short pasta.
- Stir in a handful of fresh spinach during the last few minutes of cooking.
- Finish with freshly grated Parmesan and chopped parsley or basil.
- Serve warm with freshly grated Parmesan and a simple green salad or roasted vegetables on the side.
Nutrition:
FROM THE PANTRY
Marinara
WHY WE LOVE IT
A jar of marinara is one of those pantry staples that can turn a few simple ingredients into dinner. It works with everything from pasta and meatballs to baked dishes, vegetables, and pizza, making it an easy sauce to always have on hand.
A LITTLE STORY
The name marinara comes from marinaro, the Italian word associated with sailors or seafarers. One popular story says the simple tomato sauce was prepared aboard Neapolitan ships because its ingredients kept well on long voyages. Another says sailors’ wives made the quick-cooking sauce so a warm meal could be ready when their husbands returned from sea. The true origin is less certain, but both stories connect marinara to the maritime life of Naples.
DID YOU KNOW?
Despite its sea-inspired name, marinara traditionally contains no seafood. At its simplest, it’s a tomato sauce flavored with garlic, olive oil, and herbs.
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