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Meatball Pasta

Pasta and meatballs is one of those simple dinners everyone loves. A warm, comforting bowl that never needs much of an introduction.
Shared notes will appear here.
Everyday Cooking
Mediterranean
Kitchen Pace : 🕒🕒
Servings: 4
Recipe by NAVA Kitchen
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Ingredients:

For the meatballs
  • 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
For the pasta and sauce
  • 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.

Kitchen Tools:

Notes:

From the kitchen
  • 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.
 
Make it yours
  • 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.
 
At the table
  • Serve warm with freshly grated Parmesan and a simple green salad or roasted vegetables on the side.

My notes:

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Nutrition:

Calories: 832 kcal | Carbohydrates: 85 g | Protein: 35 g | Fat: 39 g | Saturated Fat: 11 g | Polyunsaturated Fat: 3 g | Monounsaturated Fat: 21 g | Trans Fat: 1 g | Cholesterol: 82 mg | Sodium: 1052 mg | Potassium: 1117 mg | Fiber: 6 g | Sugar: 11 g | Vitamin A: 911 IU | Vitamin C: 15 mg | Calcium: 98 mg | Iron: 6 mg
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