The Best Meatball Pasta

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The Best Meatball Pasta

The Best Meatball Pasta: A Symphony of Savory Delight – Embark on a culinary journey where pasta and meatballs unite to create a symphony of flavours in the beloved dish—Meatball Pasta. This classic and comforting combination weaves together the hearty goodness of perfectly seasoned meatballs with the comforting embrace of al dente pasta. The marriage of savoury, tender meatballs and the silky strands of pasta is a celebration of textures and tastes that have stood the test of time.

Originating from the heart of Italian kitchens, Meatball Pasta transcends cultural borders, finding a cherished place on tables worldwide. The succulent, herb-infused meatballs nestled in a bed of pasta, generously coated in a rich, flavorful sauce, evoke a sense of home and culinary tradition.

Whether served in a rustic trattoria or a modern kitchen, the Best Meatball Pasta is a testament to the enduring appeal of comfort food. Join us in savouring this timeless dish, where each forkful is a harmonious blend of tradition, flavour, and the pure joy that comes from a well-crafted culinary masterpiece.

The Best Meatball Pasta Recipe

The Best Meatball Pasta Recipe


For the Meatballs:

  • 1 pound ground beef
  • 1/2 pound ground pork
  • 1 cup breadcrumbs
  • 1/2 cup grated Parmesan cheese
  • 2 cloves garlic, minced
  • 1/4 cup fresh parsley, chopped
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • Salt and pepper to taste
  • 2 large eggs
  • Olive oil for frying

For the Tomato Sauce:

  • 2 tablespoons olive oil
  • 1 onion, finely chopped
  • 3 cloves garlic, minced
  • 1 can (28 ounces) crushed tomatoes
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • Salt and pepper to taste
  • Pinch of sugar (optional, to balance acidity)

For the Pasta:

  • 1 pound pappardelle pasta
  • Salt for boiling

For Garnish:

  • Fresh basil leaves
  • Grated Parmesan cheese


  1. Prepare the Meatballs:
    • In a large bowl, combine ground beef, ground pork, breadcrumbs, Parmesan cheese, minced garlic, chopped parsley, dried oregano, dried basil, salt, and pepper.
    • Crack the eggs into the mixture and mix until well combined.
    • Shape the mixture into meatballs, about 1 to 1.5 inches in diameter.
  2. Cook the Meatballs:
    • In a large skillet, heat olive oil over medium heat.
    • Brown the meatballs on all sides until cooked through. This may take about 8-10 minutes. Once cooked, transfer the meatballs to a plate.
  3. Prepare the Tomato Sauce:
    • In the same skillet, add more olive oil if needed. Sauté chopped onion and minced garlic until softened.
    • Pour in crushed tomatoes and add dried basil, dried oregano, salt, and pepper. Add a pinch of sugar if desired.
    • Simmer the sauce for about 15-20 minutes, allowing the flavours to meld.
  4. Cook the Pasta:
    • Bring a large pot of salted water to a boil.
    • Cook the pappardelle pasta according to package instructions until al dente.
    • Drain the pasta and set aside.
  5. Combine and Serve:
    • Add the cooked meatballs to the tomato sauce, ensuring they are coated in rich flavours.
    • Toss the cooked pasta in the sauce until well coated.
    • Serve the Meatball Pasta in bowls, garnished with fresh basil leaves and grated Parmesan cheese.
  6. Enjoy the Symphony of Flavors:
    • Dive into a plate of The Best Meatball Pasta, savouring the tender meatballs, al dente pasta, and the robust tomato sauce that harmonize to create a culinary masterpiece.

This recipe promises a delightful experience for your taste buds, making it a perfect dish for family dinners or special occasions. Bon appétit!

A Little History Lesson

A Little History Lesson on Meatball Pasta: The marriage of meatballs and pasta, a classic combination cherished worldwide, transcends mere sustenance to become a symphony of flavours and textures that delight the palate. While the exact origin of meatball pasta is challenging to pinpoint, the roots of both components unveil a rich culinary history.

Meatballs: The concept of shaping ground meat into small, seasoned balls is ancient and spans various cultures. Ancient Romans enjoyed a dish known as isicia omentata, comprising minced meat, bread soaked in wine, and various seasonings. However, the term “meatball” itself likely finds its roots in the Middle Ages. The versatility of meatballs allowed them to adapt to diverse culinary landscapes, from the Italian polpette to the Swedish köttbullar, showcasing regional variations.

Pasta: Pasta, an Italian staple, has a storied history dating back to ancient times. The Chinese are credited with inventing noodles, while the art of pasta-making flourished in Italy. Marco Polo is often associated with introducing pasta to Italy, although evidence suggests it was already part of the Italian culinary landscape.

The Marriage of Meatballs and Pasta: The synergy of meatballs and pasta likely emerged in Italy, given its love for both elements. The marriage is celebrated in iconic dishes like spaghetti and meatballs, where tender meatballs are nestled on a bed of al dente pasta, harmonizing with rich tomato sauces.

In essence, meatball pasta is a testament to the culinary alchemy that occurs when simple, wholesome ingredients converge. It represents a timeless tradition, embraced and adapted across cultures, embodying the universal language of comfort and satisfaction. As we savor the symphony of flavors in every bite, we pay homage to the enduring legacy of this culinary union.

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