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Mini Beef Meatballs

Ingredients:

• 1½ lbs ground beef, 93/7
• ½ cup panko breadcrumbs
• ⅓ cup milk
• 1 large egg
• ⅓ cup finely grated Parmesan cheese
• ¼ cup grated yellow onion
• 2 cloves garlic, minced
• 1 teaspoon Italian seasoning
• ¾ teaspoon kosher salt
• ¼ teaspoon black pepper
• 2 tablespoons butter
• 1 (6-ounce) can tomato paste
• 1 (15-ounce) can tomato sauce
• 4 cups low sodium beef broth, plus more as needed
• 1 tablespoon honey
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ¼ teaspoon kosher salt, plus more to taste
• 12 ounces anelli, anellini, or other small ring-shaped pasta
• ½ cup milk
• ½ cup finely grated Parmesan cheese
• Fresh parsley and additional Parmesan, optional for serving

Directions:

1. Preheat the oven to 425°F. Line a large sheet pan with parchment paper or lightly coat with nonstick cooking spray.
2. Start the meatballs. Add the panko breadcrumbs and ⅓ cup milk to a large bowl. Stir and let sit for 2–3 minutes to allow the breadcrumbs to absorb the milk.
3. Add the ground beef, egg, Parmesan, grated onion, garlic, Italian seasoning, salt, and pepper. Gently mix until just combined, being careful not to overwork the beef.
4. Roll the mixture into small, approximately ¾-inch meatballs and arrange in a single layer on the prepared sheet pan. Transfer to the oven and bake for approximately 9–11 minutes, or until the meatballs reach an internal temperature of 160°F.
5. While the meatballs bake, start the pasta. Melt the butter in a large Dutch oven over medium heat. Add the tomato paste and cook for 1–2 minutes, stirring frequently, to deepen the tomato flavor.
6. Add the tomato sauce, 4 cups beef broth, honey, garlic powder, onion powder, and salt. Stir until smooth and bring the sauce to a gentle boil.
7. Add the dry ring pasta directly to the sauce. Reduce the heat to maintain a gentle simmer and cook until the pasta is al dente, stirring frequently to keep the small pasta from sticking to the bottom of the Dutch oven. Partially cover the pot between stirring. Cooking time will vary based on the pasta used.
8. Once the pasta is tender, reduce the heat to low. Stir in the ½ cup milk and ½ cup Parmesan. The finished pasta should have plenty of sauce surrounding the noodles rather than a thick or dry consistency. If needed, stir in additional beef broth, a little at a time, until the desired consistency is reached.
9. Add the cooked mini beef meatballs directly to the Dutch oven with the pasta and sauce. Gently stir to coat the meatballs and allow everything to warm together for 1–2 minutes.
10. Spoon the pasta and mini beef meatballs into bowls and garnish with additional Parmesan and fresh parsley, if desired.

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Hi I’m Teresa!

I’m a mom to three, a wife and a physician assistant. I also have a degree in Nutritional Sciences and I love sharing all things life with you! I am passionate about empowering you through education, sharing all my fave products and items that have made life better and creating content to give you value!