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One Pot Meatball Ditalini Recipe

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4.4 from 2 reviews

This One Pot Meatball Ditalini recipe combines tender, homemade meatballs with ditalini pasta cooked in a savory marinara and chicken stock sauce. This comforting, easy-to-make meal uses simple pantry ingredients and minimal cleanup, perfect for a hearty family dinner.

  • Total Time: 55 minutes
  • Yield: 6 servings

Ingredients

Meatballs

  • 1 pound ground beef
  • 1 egg
  • ½ cup grated Parmesan cheese
  • ½ cup whole wheat breadcrumbs
  • 1 tablespoon milk
  • 1 teaspoon dried basil
  • 1 teaspoon dried parsley
  • ⅛ teaspoon black pepper
  • ⅛ teaspoon salt

Cooking

  • 1 tablespoon extra virgin olive oil
  • ½ cup diced yellow onion
  • 1 tablespoon minced garlic
  • 1 cup dried ditalini
  • 1 teaspoon dried parsley
  • ⅛ teaspoon black pepper
  • ⅛ teaspoon crushed red pepper
  • 1 ½ cups chicken stock
  • 1 cup jarred Marinara Pasta Sauce
  • ½ cup grated Parmesan cheese (for finishing)

Instructions

  1. Make the meatballs: In a large bowl, combine the ground beef, egg, Parmesan cheese, breadcrumbs, milk, dried basil, dried parsley, black pepper, and salt. Mix thoroughly until all ingredients are evenly incorporated.
  2. Roll the tiny meatballs: Using a small cookie scoop, teaspoon, or your hands, shape the mixture into small meatballs. Although time-consuming, this step ensures even cooking and a perfect bite size.
  3. Heat the oil: In a large sauté pan over medium-high heat, warm 1 tablespoon of extra virgin olive oil to prepare for frying the meatballs.
  4. Cook the meatballs: Add the prepared meatballs to the pan and cook for about 8 minutes until the exteriors are browned. Stir gently and occasionally to brown all sides evenly without breaking them apart.
  5. Sauté onion and garlic: Lower the heat to medium, then add diced yellow onion and minced garlic to the pan. Cook for 4 minutes until fragrant and softened.
  6. Toast the ditalini: Add the dried ditalini pasta to the pan and sauté for 1 minute to gently toast the pasta, enhancing its flavor.
  7. Add spices and liquids: Stir in dried parsley, black pepper, crushed red pepper, chicken stock, and marinara sauce. Mix well to combine all ingredients evenly.
  8. Simmer with lid: Cover the pan with a lid, increase the heat to medium-high, and cook for 10 minutes. Stir frequently to prevent the ditalini from sticking and to promote even cooking as the pasta absorbs the liquids.
  9. Finish with cheese: Once the ditalini is tender and most of the liquid has evaporated, remove the pan from heat and stir in ½ cup grated Parmesan cheese for a creamy, cheesy finish.
  10. Serve and enjoy: Portion the dish onto plates or bowls, optionally topping with extra Parmesan cheese. Serve immediately while hot.

Notes

  • For best results, use whole wheat breadcrumbs for a nuttier flavor and added fiber.
  • Adjust crushed red pepper to taste depending on your spice preference.
  • You can substitute ground beef with ground turkey or chicken for a leaner option.
  • To save time, prepare meatballs ahead and keep refrigerated before cooking.
  • Stirring frequently during simmering prevents the pasta from sticking to the bottom of the pan.
  • This recipe can be doubled to serve a larger crowd using a larger pan.
  • Author: Olivia
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Category: Main Course
  • Method: Frying
  • Cuisine: Italian-American

Find it online: https://iamstarved.com/one-pot-meatball-ditalini-recipe/