Homemade Beef Meatballs & Pasta
A trusted go-to that always satisfies the whole family!
Ingredients (serves 4–5):
Meatballs
1 lb ground beef
½ cup regular breadcrumbs
⅓ cup milk
1 large egg
¼ cup grated Parmesan cheese
2 cloves garlic, grated or finely minced
1 tsp salt
½ tsp black pepper
1 tsp Italian seasoning
1 tbsp olive oil (for pan)
Sauce
1–2 fresh ripe tomatoes (Roma, vine, or beefsteak)
1 jar marinara sauce (24 oz)
Optional: pinch red pepper flakes
Pasta
12 oz Barilla pasta (spaghetti, rigatoni, or penne)
or Barilla Protein+ pasta
To finish (optional)
Extra Parmesan
Fresh basil or parsley
Drizzle of olive oil
Directions:
1) Make the panade: In a large bowl, mix breadcrumbs and milk. Let soak 1–2 minutes until soft and spongy.
2) Mix the meatballs: Add egg, Parmesan, garlic, salt, pepper, and Italian seasoning. Mix gently. Add ground beef and combine just until mixed. Roll into golf-ball sized meatballs.
3) Brown the meatballs: Heat olive oil in a large skillet over medium heat. Add meatballs and brown on all sides, about 5–6 minutes total. They do not need to be cooked through yet.
4) Blend the fresh tomatoes: Blend 1–2 tomatoes until smooth.
5) Build the sauce: Pour blended tomatoes into the skillet with the meatballs. Simmer uncovered for 5–7 minutes to cook off the raw tomato flavor. Add the jarred marinara (and red pepper flakes if using). Lower heat, cover, and simmer 15–20 minutes until meatballs are fully cooked and tender.
6) Cook the pasta: Boil pasta in well-salted water until al dente. Reserve ½ cup pasta water, then drain.
7) Serve: Toss pasta with sauce, adding pasta water if needed. Top with meatballs, Parmesan, and herbs.
