Name: One Pot Creamy Tomato Mini Meatball Pasta
Prep time: 10 min
Cook time: 30 min
Ingredients: 8 oz ground beef ((80/20)); 1/4 cup panko breadcrumbs; 2 tbsp milk; 1 medium egg (lightly beaten); ¼ cup parmesan (finely grated); 1 tsp garlic powder; ¾ tsp Kosher salt; ¼ tsp black pepper; 3 tbsp olive oil (divided); ½ medium yellow onion (finely diced); 3 garlic cloves (minced); 3 tbsp tomato paste; ⅓ cup dry white wine; 6 oz short pasta (I used lumache/shellbows); 2 cups chicken stock (+ up to ½ cup more as needed); 1 parmesan rind; 3/4 cup heavy cream; Garnish: (grated Parmesan + fresh basil)

Mains | One-Pan | Pasta

One Pot Creamy Tomato Mini Meatball Pasta

This One Pot Creamy Tomato Mini Meatball Pasta is exactly the kind of cozy, comforting dinner I want when I’m craving something nostalgic and satisfying. The mini Parmesan meatballs, creamy tomato sauce, and little pasta shells make it feel like a grown-up version of a childhood favourite.

Everything comes together in one pan, but a few simple steps help build plenty of flavour. Browning the meatballs first leaves behind all those caramelized bits, which get lifted from the bottom of the pan when you deglaze with white wine. It gives the sauce so much more depth without adding much extra work.

The pasta cooks directly in the tomato sauce and chicken stock, so it releases its starch as it simmers and makes the sauce extra silky. A splash of cream brings everything together at the end for a rich, cozy pasta that the whole family will love and is easy enough for a weeknight.

Why You’ll Love this Recipe:

One-pan dinner: The meatballs, sauce, and pasta all cook in the same pan for an easy dinner with easy cleanup.
Family-friendly: Mini meatballs, creamy tomato sauce, and little pasta shapes make this one especially fun for kids. This recipe serves 2, so just double or triple it for larger crowds!
Cozy and nostalgic: It’s a comforting combination that feels familiar and so satisfying.
Perfect flavours: Browning the meatballs and deglazing the pan with white wine adds so much depth to the dish.
Extra-silky sauce: Cooking the pasta directly in the sauce releases its starch and creates the creamiest texture.

Prep for One Pot Creamy Tomato Mini Meatball Pasta:

The meatballs can be prepped earlier in the day. Cover them with plastic wrap and refrigerate until you’re ready to cook.
If you’re making the meatballs right before cooking, just gather and measure all of the ingredients first so they’re ready to mix together.
Finely dice the onion + mince the garlic.

How to Make One Pot Creamy Tomato Mini Meatball Pasta:

Step One:

Add the panko and milk to a mixing bowl and stir until the milk is absorbed. Add the remaining meatball ingredients and gently mix just until everything comes together, being careful not to overmix.

Step Two:

Using wet hands, roll the mixture into mini meatballs about 1 inch in diameter—it will yield between 30-40 depending on the exact side. Place them on a lined baking sheet and refrigerate if you’re not ready to cook them right away.

Step Three:

In a deep pan over medium heat, add 1 tbsp of the olive oil. Once shimmering, add the meatballs and cook until browned on all sides, about 5 minutes. Transfer them to a plate and set aside; they do not need to be fully cooked at this point as they’ll finish cooking and warm back up later when we add them back to the sauce.

Step Four:

Add the remaining 2 tbsp olive oil to the same pan. Sauté the onion until softened and translucent, about 3 minutes. Add the garlic and cook for another minute, until fragrant.

Step Five:

Add in the tomato paste, stirring for about 2 minutes until it darkens to a brick-red colour.

Step Six:

Pour in the white wine and scrape up any browned bits from the bottom of the pan. Cook until most of the wine has evaporated, about 2-3 minutes.

Step Seven:

Add the pasta, chicken stock, and Parmesan rind to the pan. Stir to combine, then increase the heat to medium-high and bring to a bubble. Reduce the heat to medium-low and let this simmer, stirring occasionally, until the pasta is almost al dente. The timing will depend on the pasta shape; mine took about 10 minutes. Add more stock, a splash at a time, if the pan becomes too dry or the pasta needs more time to cook.

Step Eight:

Remove and discard the Parmesan rind, then gently stir in the heavy cream. Return the meatballs to the pan and simmer for about 5 minutes, until they are cooked through and the sauce has reduced slightly.

Step Nine:

Taste and adjust the seasoning if needed—chicken stock can be quite salty, but you may still want to add a pinch of salt.

Step Ten:

I like finishing with some grated Parmesan, freshly cracked black pepper, and fresh basil!

Substitutions for One Pot Creamy Tomato Mini Meatball Pasta:

Pasta: I love using lumache, also known as shellbows, but any short pasta shape will work.

Ground beef: Beef is a classic meatball base, but you can also use a beef/pork blend, ground chicken, or ground turkey.

Onion: A minced shallot can be swapped in for the yellow onion.

Parmesan: Pecorino Romano will also work if that’s what you have on hand.

White wine: Replace it with additional chicken stock and a small splash of lemon juice or white wine vinegar to mimic the acidity. Non-alcoholic white wine works too.

How to Store One Pot Creamy Tomato Mini Meatball Pasta:

Allow any leftovers to cool, then transfer them to an airtight container and refrigerate for up to 3 days.

The pasta will continue to absorb some of the sauce as it sits, so add a splash of chicken stock when reheating. Warm gently on the stovetop or in the microwave until heated through.

This one pot dinner is so easy and so nostalgic. Tag me on social if you try it out, @britacooks! xx

@britacooks

Mains | One-Pan | Pasta