Description
An easy one-pot dinner made with Anellini pasta, creamy tomato broth, and mini meatballs for a cozy, from-scratch twist on a classic.
Ingredients
Broth & Sauce:
- 2¾ cups beef broth
- ½ cup half and half
- 2 tsp Worcestershire sauce
- 1 tsp yellow mustard
- ½ chicken bouillon cube
- ¾ tsp each: dried oregano, basil, parsley
- 1 tbsp butter
- 3 garlic cloves, minced
- 2 tbsp tomato paste
- 8 oz tomato sauce
- ½ cup Parmesan, freshly shredded
Mini Meatballs:
- ¾ lb ground beef
- ⅓ cup crushed Ritz crackers (or breadcrumbs)
- 3 tbsp half and half (or milk)
- 1 egg, whisked
- 2 tbsp grated Parmesan
- 2 garlic cloves, minced
- ¾ tsp each: Italian seasoning, salt, onion powder
Pasta:
- ½ lb Anellini pasta (or ditalini/mini elbows)
Instructions
- Mix meatball ingredients and roll into ¾-inch balls.
- In a large pot, sauté garlic in butter, then stir in tomato paste.
- Add broth, tomato sauce, half and half, mustard, Worcestershire, bouillon, and herbs.
- Drop in pasta and raw meatballs. Simmer 15–18 min, stirring occasionally.
- Stir in Parmesan, adjust seasoning, and serve warm.
Notes
- Cook pasta al dente to avoid mushiness.
- Stir gently to keep meatballs intact.
- Add spinach or peas for extra veggies.
- Prep Time: 20 mins
- Cook Time: 20 mins