Garlicky Meatball Pasta

Photo: José Picayo

In about 30 minutes, you can have a bowl of Garlicky Meatball Pasta on your table--homemade meatballs included. Refrigerated fettuccine and commercial marinara sauce helps to quicken this quick and easy pasta dinner. Serve with Mixed Greens Salad.

Yield: Serves 4
Recipe from Cooking Light

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Recipe Time

Hands On: 31 Minutes
Total: 31 Minutes

Nutritional Information

Amount per serving
  • Calories: 489
  • Fat: 16.6g
  • Saturated fat: 6.1g
  • Monounsaturated fat: 6.9g
  • Polyunsaturated fat: 1g
  • Protein: 29.1g
  • Carbohydrate: 71.6g
  • Fiber: 2.6g
  • Cholesterol: 147mg
  • Iron: 2.4mg
  • Sodium: 688mg
  • Calcium: 110mg


  • 9 ounces refrigerated fettuccine
  • 12 ounces ground sirloin
  • 1/2 cup panko
  • 1/3 cup chopped fresh basil
  • 2 garlic cloves, minced
  • 3/8 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1 large egg, lightly beaten
  • 2 teaspoons olive oil
  • 1 3/4 cups lower-sodium marinara sauce
  • 1 ounce Parmesan cheese, grated
  • Mixed Greens Salad


  1. 1. Cook the pasta per directions. Drain over a bowl, and reserve 1/3 cup pasta water.
  2. 2. While pasta cooks, combine beef and next 6 ingredients (through egg); shape mixture into 16 meatballs. Heat olive oil in a large skillet over medium-high heat. Add meatballs; cook 5 minutes, browning on all sides. Reduce heat to medium-low. Add marinara and 1/3 cup pasta water. Cover and cook 11 minutes or until meatballs are done. Divide the pasta evenly among 4 plates; top evenly with sauce, meatballs, and cheese.
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