Ingredients
For the Mini Meatballs
- 1 pound lean ground beef
- 1 large egg
- 1/4 cup plain breadcrumbs
- 1/4 cup finely chopped medium onion
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon dried garlic
- 1 teaspoon Italian seasoning
- 2 tablespoons finely chopped fresh parsley
- 2 tablespoons freshly grated parmesan cheese
- 1 1/2 tablespoons olive oil
For the Pasta and Sauce
- 1/2 lb. Anelli Siciliani pasta (aka Spaghettios, about half a box)
- 2 cups chicken broth
- 2 cups marinara sauce
- 1 cup evaporated milk, half-and-half, or heavy cream
- 1 cup freshly grated Parmesan cheese (divided, plus extra for serving)
- Kosher salt and freshly ground black pepper to taste
- Chopped fresh basil or parsley for garnish
Instructions
- Prepare the Meatball Mixture: In a large bowl, combine the ground beef, egg, breadcrumbs, chopped onion, kosher salt, black pepper, dried garlic, Italian seasoning, fresh parsley, and parmesan cheese. Mix gently by hand until just combined to avoid toughening the meatballs.
- Shape the Meatballs: Form the mixture into mini meatballs about the size of 1-2 teaspoons each, ensuring uniform sizing for even cooking.
- Sear the Meatballs: Heat olive oil in a large skillet over medium-high heat. Add the mini meatballs and cook, stirring occasionally, until browned on all sides. They do not need to be fully cooked at this stage, just seared to develop flavor and color.
- Cook Pasta and Meatballs: Add the Anelli Siciliani pasta and chicken broth to the skillet with the meatballs. Scrape the bottom of the pan with a flat wooden spoon to release any browned bits (fond). Bring the mixture to a simmer, then reduce heat to low, cover, and cook for 8-10 minutes or according to the pasta package instructions, stirring occasionally until the pasta is just al dente.
- Add Sauce and Cheese: Stir in the marinara sauce, evaporated milk (or half-and-half/heavy cream), and 1 cup of grated parmesan cheese. Simmer uncovered for about 5 minutes until the sauce thickens slightly and the meatballs are cooked through.
- Finish and Serve: Remove the skillet from heat and stir in the remaining parmesan cheese. Taste and adjust seasoning with salt and pepper as needed. Serve immediately topped with extra parmesan cheese and chopped fresh basil or parsley for garnish.
Notes
- To make this recipe vegetarian, substitute mini vegetarian meatballs or plant-based ground meat alternatives.
- If you prefer a spicier sauce, add a pinch of red pepper flakes when simmering the sauce.
- Use freshly grated parmesan cheese for best flavor and texture.
- Be careful not to overmix the meatball mixture to keep them tender.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
