Mini Meatball Pasta Bake Recipes

SPAGHETTI AND MEATBALLS

Steps:

• Preheat oven to 425 degrees F.
• Place a large pot of water on to boil for spaghetti. When it boils, add salt and pasta and cook to al dente.
• Mix beef and Worcestershire, egg, bread crumbs, cheese, garlic, salt and pepper. Roll meat into 1 1/2 inch medium-sized meatballs and place on nonstick cookie sheet or a cookie sheet greased with extra-virgin olive oil. Bake balls 10 to 12 minutes, until no longer pink.
• Heat a deep skillet or medium pot over moderate heat. Add oil, crushed pepper, garlic and finely chopped onion. Saute 5 to 7 minutes, until onion bits are soft. Add beef stock, crushed tomatoes, and herbs. Bring to a simmer and cook for about 10 minutes.
• Toss hot, drained pasta with a few ladles of the sauce and grated cheese. Turn meatballs in remaining sauce. Place pasta on dinner plates and top with meatballs and sauce and extra grated cheese. Serve with bread or garlic bread (and some good chianti!)

BAKED RIGATONI WITH MINI MEATBALLS

Steps:

• Preheat oven to 400 degrees. Heat oil in a straight-sided skillet over medium-high. Add meatballs and cook, turning occasionally, until browned all over, 8 minutes. Add garlic and cook, stirring, 45 seconds. Add pureed tomatoes and bring to a boil, then reduce heat and simmer 25 minutes.
• Meanwhile, cook pasta in a large pot of boiling salted water until al dente, about 2 minutes less than package instructions. Drain pasta; return to pot and toss with sauce and cubed cheese.
• Transfer mixture to an 8-inch square baking dish; cover with parchment-lined foil. Bake until bubbling, 15 minutes. Uncover; top with sliced cheese. Adjust oven to broil; cook until cheese is melted and golden brown, about 2 minutes. Let cool 10 minutes and serve.

MINI MEATBALLS

Steps:

• In a large bowl, combine beef, bacon, parsley, garlic, Parmesan, breadcrumbs, egg, nutmeg, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Shape mixture into 40 meatballs.
• Arrange in a single layer on a baking sheet or on 2 large plates. Freeze 1 hour. Once frozen, transfer to an airtight container or resealable plastic bag; label and date.
• To use the meatballs straight from the freezer, preheat oven to 400 degrees. Place meatballs on a rimmed baking sheet and bake until cooked through, about 15 minutes.

BAKED MEATBALL AND PASTA CASSEROLE

Steps:

• Preheat oven to 375 Degrees and Grease a 3 Quart Casserole Dish.
• Melt the 1 TBSP Butter over medium heat and add the green bell pepper and onion. Cook until tender, approximately 5 minutes.
• Pour the jar of pasta sauce, the 2 cups of water, the package of frozen meatballs, the 2 1/2 cups of uncooked macaroni, 1 TSP Italian Seasoning directly into the casserole dish. Add the onion and green pepper. Stir all ingredients until combined.
• Bake covered for 45 minutes at 375 Degrees. Remove from oven after the 45 minutes is up and sprinkle the 2 Cups of Mozzarella and 1/4 Cup of Parmesan Cheese over the top. Place back in the oven uncovered and broil on high for around 3 minutes or until the cheese is bubbly.
• This will make 4 Huge Servings or 6 Normal Servings. Freezes Well!
• Enjoy and always let you kitchen be your favorite restaurant!

MINI SPAGHETTI NESTS AND ITALIAN MEATBALLS APPETIZER

Steps:

• Cook 1 pound angel hair pasta al dente according to the package directions. Drain and mix with one jar Alfredo sauce and 1 cup of Mozzarella cheese.
• While pasta is cooking, heat the marinara sauce and meatballs until meatballs are no longer frozen and are heated through. Set aside.
• Preheat oven to 350 degrees Fahrenheit. Grease two mini muffin tins (or work in two batches using one) with cooking spray.
• Fill each of the holes with Alfredo pasta using a fork to twirl it. Press down on the top to create the nest, adding more pasta if necessary. Sprinkle the tops with the remaining cup of Mozzarella cheese.
• Bake for 15 minutes on the middle oven rack. Remove the nests to cool. Carefully remove the nests from the muffin tin.
• Assemble meatballs on top of the nests using toothpicks to secure, sprinkle with Parmesan cheese and garnish with fresh basil if desired. Enjoy!

MINI MEATBALL PASTA BAKE

Steps:

• Mix the mince with the breadcrumbs, half the oregano, 4 tablespoons of cold water, a good pinch of salt and lots of pepper. Form into 16 small balls.
• Heat 1 tablespoon of oil in a frying pan and fry the meatballs for 5 minutes, turning regularly.
• Meanwhile, heat the remaining oil in a large frying pan and fry the onion, mushrooms, peppers and courgette for 8-10 minutes, or until softened and beginning to brown, stirring regularly. Add the garlic and cook for a few seconds more, stirring constantly.
• Tip the tomatoes into the pan and stir in the tomato purée, stock, remaining oregano and the bay leaf. Add the meatballs and bring to a simmer. Cook for 15 minutes, stirring occasionally. Season with salt and lots of pepper.
• Meanwhile, half-fill a large saucepan with water and bring to the boil. Add the pasta to the water and return to the boil. Cook for 10-12 minutes, or until tender, stirring occasionally
• Preheat the grill to high. Drain the pasta and return to the pan. Add the tomato and meatball sauce and toss. Transfer to a warmed, 2-litre/3½-pint shallow ovenproof dish - a lasagne dish is ideal.
• Sprinkle the cheddar over the top and place under the hot grill for 2-3 minutes, or until the cheese has melted, then serve.

MINI MEATBALL PASTA BAKE

Steps:

• For the meatballs: Add the ground beef, sausage, oats, Parmesan, parsley, dried oregano, milk, egg and some salt and pepper to a bowl and mix together well with your hands. Roll into approximately 48 meatballs (1 inch) and place on a baking sheet.
• To brown the meatballs, heat some olive oil in a heavy pot or large skillet over medium-high heat. Add the meatballs in 3 batches and cook, turning, until brown, 4 to 5 minutes per batch. Remove and drain on paper towels after each batch. Set the meatballs aside.
• For the sauce: In a separate skillet or pot, heat some olive oil. Add the garlic and onion and cook until translucent, a few minutes. Add the diced tomatoes, tomato paste, hot water, parsley, sugar and some salt and pepper. Next, add the meatballs and stir to combine. Cook over medium heat for 20 minutes. Stir in the basil, then set aside to cool.
• For the layering: Meanwhile, bring a large pot of water to a boil. Cook the pasta to al dente according to the package directions. Drain and set aside to cool.
• To assemble: Spoon some cooled sauce on the bottom of a 9-by-13-inch dish. Layer on half of the pasta, half the sauce and meatballs and then half the mozzarella cubes. Repeat the layers once more and top the dish with the grated Parmesan.
• If serving immediately, baked in a preheated oven at 350 degrees F until the cheese is golden and bubbly, 20 to 25 minutes. Let cool slightly and serve.
• If serving later, cover the assembled dish and refrigerate. When ready to serve, bake straight from the fridge in a preheated oven at 350 degrees F until the cheese is golden and bubbly, 40 to 45 minutes. Let cool slightly and serve.