Mini Meatball Pasta

Ingredients

• 500 g Beef Mince
• 1 Egg
• 0.5 cup Panko Crumbs
• 0.25 cup Grated Parmesan (for meatballs)
• 2 tbsp Fresh Parsley (for meatballs, chopped)
• 2 tbsp Milk
• 2 Garlic (minced)
• Salt (to taste)
• Pepper (to taste)
• 1 tbsp Cooking Oil (for frying)
• 400 g Pasta (short pasta like ditalini or mini penne recommended)
• 700 g Passata (one standard bottle/jar)
• 3 cup Beef Stock (up to 4 cups to cover pasta completely)
• 1 cup Cream
• 1 cup Parmesan (for sauce)
• 0.333 cup Fresh Parsley (for sauce, chopped)
• Chilli Flakes (optional garnish)

Steps

1. 1

   In a large mixing bowl, combine the 500g beef mince, 1 egg, 1/2 cup panko crumbs, 1/4 cup grated parmesan, 2 tbsp fresh parsley, 2 tbsp milk, 2 minced garlic cloves, salt, and pepper.

2. 2

   Mix the ingredients thoroughly by hand and form the mixture into mini, bite-sized meatballs.

3. 3

   Place a large pan over medium heat and add a splash of oil.

4. 4

   Add the meatballs to the pan and fry for 1-2 minutes, turning occasionally, until they are browned on the outside.

5. 5

   Add the dry pasta, passata, and 3-4 cups of beef stock to the pan with the meatballs.

6. 6

   Stir to combine, ensuring the pasta is completely submerged in the liquid.

7. 7

   Cover the pan with a lid and simmer for approximately 12 minutes, or until the pasta is cooked through and tender.

8. 8

   Remove the lid and add salt to taste, 1 cup of cream, 1 cup of parmesan, and 1/3 cup of fresh parsley.

9. 9

   Stir everything together until the sauce is well combined and creamy.

10. 10

    Serve immediately, topped with optional chilli flakes if desired.

Notes

The author recommends using enough beef stock (3-4 cups) to ensure the pasta is completely covered during the simmering process to ensure even cooking.

Nutrition per serving

• main
• pasta
• meatballs
• one-pan
• dinner
• beef