Pan Meatballs with Ditalini Pasta
Servings2
PreparationTime75 min
Ingredients
- 1 pack Lamar ditalini pasta
- 1 pound lean ground beef
- 1/3 cup white onion (minced)
- 1 egg
- 2 cloves garlic (minced)
- 1/3 cup bread crumbs
- 1/4 cup parmesan (grated)
- 1 teaspoon oregano (dried)
- 1 teaspoon basil (dried)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Sauce
- 1/2 cup onion (minced)
- 2 cloves garlic (chopped)
- 1,15 ounce tomato paste (undrained)
- 1,15 ounce tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 ½ cups Lamar ditalini 2 or ditalini 3
- 2 cups beef broth or chicken stock
- 1/2 cup shredded parmesan for garnish
Instructions
- In a medium size bowl, combine all meatball ingredients. Shape into 1-inch balls. If using fresh or frozen premade simply go to next step.
- Heat large skillet over medium high heat. Add a tablespoon of olive oil. Brown meatballs. They do not have to be cooked through as they will finish in the sauce.
- Once meatballs are browned, toss in onion and garlic. Sauté until onions are soft. Add tomato paste. Add basil and oregano along with broth. Bring to a simmer.
- Add uncooked pasta to meatballs and sauce. Cook for about 15 minutes or until pasta is tender. Taste for salt and pepper.
- Top with parmesan cheese and serve with a simple salad and baguette if desired.
