Description
Ingredients
Units
Scale
Spaghetti O Pasta and Tomato Sauce
- 1 lb orecchiette pasta
- 4 oz tomato paste
- 3 tbsp butter
- 3 cloves garlic
- 1 tsp Italian seasoning
- 1 tsp onion powder
- 1/2 tsp salt
- 1/4 tsp pepper
- 3/4 cup of tomato sauce
- 1/2 cup heavy cream
- 4–6 cups beef broth
- 1/2 cup parmesan cheese
Mini meatballs
- 1 lb ground beef
- 2 eggs
- 1/2 cup panko bread crumbs
- 1/4 cup parmesan cheese
- 1/2 tsp Italian seasoning
- 2 tsp onion powder
- 1 tsp garlic powder
- Salt + pepper to season
Instructions
- Preheat oven to 425°F. Line a baking sheet with parchment paper and set to the side.
- Make meatballs. In a medium mixing bowl, whisk eggs, panko bread crumbs, cheese, and seasonings together.
- Add meat to the egg mixture. Use your hands to mix the meat into the egg mixture until everything is evenly combined. Be careful not to overwork the meat so that your meatballs stay tender as they cook. Pinch off a small amount of meat form the bowl to form into small 3/4-inch even-sized meatballs.
- Place rolled meatballs on a parchment paper-lined baking sheet. Cook 16-20 minutes or until they reach an internal temperature of 165°F. Use a meat thermometer to check the internal temperature.
- While the meatballs are cooking, start making your tomato sauce. In a saucepan over medium heat, add butter, tomato paste, garlic, Italian seasoning, onion powder, salt and pepper. This will be the flavorful base of your sauce. Stir and let is simmer for 4-5 minutes.
- Stir in tomato sauce, beef broth and bring to a bowl. Bring the tomato broth mixture to a boil and add dry pasta into the sauce. Cook uncovered following package instructions.
- Lastly, stir in parmesan, heavy cream and meatballs. Serve hot with extra cheese on top and basil.
- Prep Time: 15 minutes
- Cook Time: 30 minutes