Creamy Tomato Mini Meatball Pasta

Ingredients

• mini meatballs (Roll into small meatballs; specific meat and seasoning are not provided in the source.)
• olive oil (For starting the meatballs and sautéing the aromatics.)
• onion (Source does not specify amount or preparation.)
• garlic (Source does not specify amount or preparation.)
• tomato paste (Cook until it deepens in color.)
• white wine (Used to deglaze the pot; cook until it has cooked off.)
• pasta (Type and amount are not specified; it cooks directly in the pot.)
• chicken stock (Added with the pasta so the pasta cooks in the liquid.)
• Parmesan rind (Remove before serving if desired; amount is not specified.)
• cream (Stir in at the end; type and amount are not specified.)

Steps

1. 1

   Heat olive oil in a large pot. Add the mini meatballs and cook until browned on the outside. Remove the meatballs from the pot and set them aside.

2. 2

   Add the onion to the same pot and sauté until softened.

3. 3

   Add the garlic and sauté with the onion until softened and fragrant.

4. 4

   Add the tomato paste and cook it until it deepens in color.

5. 5

   Pour in the white wine to deglaze the pot, stirring and allowing the wine to cook off.

6. 6

   Add the pasta to the pot.

7. 7

   Pour in the chicken stock.

8. 8

   Add the Parmesan rind, then cook everything together until the pasta is al dente.

9. 9

   Stir in the cream to finish the sauce.

10. 10

    Return the cooked meatballs to the pot and stir them into the creamy tomato pasta. Serve while hot.

Notes

The source provides the dish concept and cooking sequence but omits exact quantities, meatball composition, pasta variety, heat levels, and precise cooking times. Ingredient weights and nutrition are approximate estimates only and should not be treated as the author's measurements.

Nutrition per serving

• main
• one-pot
• pasta
• meatballs
• Italian-inspired
• family-friendly
• comfort food
• weeknight dinner