Yall know how much I love a one pan dinner – I make them seriously all the time. But have you ever made one with simple meatballs cooked right into it? This is one of the easiest meatballs to put together. You get a simple outer layer cook on the meatball and then let them finish cooking through while the pasta and sauce come together. This One Paan Meatball & Pasta is one your family is going to request time and time again.
One pan meals are a staple of the busy weeknight meal rotation. Being able to pop things into a pan and walk away to do other things for a while is what makes them perfect for busy families. But they do not always have to be the same basic things. By makining these super easy meatballs, you get just a little extra touch of speial on the plate.
Substitutes and Variations:
I love this Radiatore pasta! It is so visually appealing and also really fun to eat. That said – if you have eaters with texture issues, you may want to just use a shell or elbow in its place. Ive used pork italian sausage but you could use a chicken or turkey italian sausage too.
Suggestions for Sides:
Garlic bread, breadsticks or a baguette with butter is a great option. You could also add some veggies with some roasted broccoli or butter green beans. This meal is also a great one to make at the start of the week and then portion out for lunches over the week. It reheats really well and is super hearty lunch option.
Tools that may make this recipe easier:
I like to use a 1inch food scoop to portion the meatballs. Having them be the same size makes sure they all cook at the same rate so they are all done! And you also need a pan large enough to make this one pan meal. I like to use a 14 inch Everyday Pan. Just be sure you have one with a well fitting lid, as that is how you get the pasta to cook through without having to put in too much liquid.
Now Let’s Get Cookin’!
One Pan Meatballs & Pasta
Ingredients
- 2 tbsp Oil
- 1½ lb Radiatore or short pasta
- 1 tsp Paprika
- 1 tsp Salt
- 1 tsp Pepper
- 1 tsp Granulated Garlic
- 1 tsp Dried Minced Onion
- 2 tsp Italian Seasoning
- 2 cups Beef Broth
- 1 15oz can Tomato Puree
- 1 tbsp Cornstarch
For the Meatballs
- 1 lb Italian Sausage
- 1 cup Bread Crumbs
- ½ cup Parmesan Cheese
- 1 tbsp Italian Seasoning
Instructions
- In a mixing bowl, add meatball ingredients. Thoroughly combine and then use a 1 inch food scoop to portion into meatballs. Roll between your hands to form into smooth balls.
- In a large saute pan over medium heat, add oil, Then line out meatballs in a single layer. Cover pan with lid and let cook for about 8 minutes.
- In a bowl, combine broth, tomato puree, cornstarch and seasonings. Add to pan with meatballs along with pasta. NOTE: if the pasta is not totally submerged, add enough water to cover.
- Stir together (make sure meatballs are not stuck to bottom of pan). Cover with lid and let cook for 20 minutes.
- Remove lid and gently stir. Remove from heat and let sit for 5 minutes so sauce can thicken.
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Estelle Forrest self-published this cookbook after a lot of playing around in the kitchen. You can purchase your own copy here:
AVAILABLE IN PRINT OR KINDLE eBOOK VERSIONS
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