Marry Me Beef Meatball Pasta
Packed with juicy beef meatballs, al dente pasta, and a creamy sun-dried tomato sauce, this one-pan Marry Me Beef Meatball Pasta is a complete meal you can make in 30 minutes flat.
Servings: 6 servings
Calories: 555kcal
Ingredients
Beef Meatballs
- 1 lb ground beef
- 1 garlic clove minced
- 1 tsp paprika
- 1 tsp dried oregano
- 1 tsp salt
- 1/2 tsp ground black pepper
- 1 tbsp olive oil extra virgin
Marry Me Pasta Sauce
- 2 garlic cloves minced
- 1/2 cup sun-dried tomatoes finely chopped, oil drained
- 1/4 tsp red pepper flakes
- 2 cups vegetable stock or beef stock
- 8 oz dried pasta
- 2 cups baby spinach lightly packed
- 1 cup heavy cream
- 1/2 cup parmesan cheese grated, extra for serving
- salt & pepper to taste
Instructions
- In a large bowl, combine ground beef, minced garlic, paprika, oregano, salt, and pepper. Shape the mixture into 1-inch balls.1 lb ground beef, 1 garlic clove, 1 tsp paprika, 1 tsp dried oregano, 1 tsp salt, 1/2 tsp ground black pepper
- Heat the olive oil in a large skillet over medium heat. Add meatballs and sear them briefly on both sides. You don't want them to be cooked through at this stage as they continue to cook in the sauce.1 tbsp olive oil
- Add minced garlic, sun-dried tomatoes, and red pepper flakes. Cook until fragrant, about 30 seconds.2 garlic cloves, 1/4 tsp red pepper flakes, 1/2 cup sun-dried tomatoes
- Pour the stock into the skillet to deglaze the pan, scraping up any browned bits from the bottom. Bring the stock up to a boil and add the dried pasta. Lower the temperature to a simmer and add the spinach. Cook the pasta slightly less than al dente (about 5 minutes) as it will continue to cook in the sauce.2 cups vegetable stock, 2 cups baby spinach, 8 oz dried pasta
- Stir in heavy cream and grated parmesan cheese. Cook the sauce for another 1-2 minutes on medium heat to combine everything. It will thicken further as the dish cools down. Season with salt and pepper to taste. Serve with extra grated parmesan cheese!1 cup heavy cream, salt & pepper, 1/2 cup parmesan cheese
Video
Notes
Storage: You can make this one-pot meatball and pasta dish in advance and reheat when ready to serve. You might need to add extra stock to loosen it up a little. For longer storage, freeze it in an airtight container for up to 3 months. Simply defrost and reheat it gently to avoid the cream from separating.
Nutrition
Calories: 555kcal | Carbohydrates: 37g | Protein: 24g | Fat: 35g | Saturated Fat: 17g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 104mg | Sodium: 918mg | Potassium: 726mg | Fiber: 3g | Sugar: 6g | Vitamin A: 2028IU | Vitamin C: 7mg | Calcium: 176mg | Iron: 3mg
