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.
Cook the pasta per directions. Drain over a bowl, and reserve 1/3 cup pasta water.
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.
i love these. ive made them several times but you do have to use 3/4 lb ground beef and not 1 lb unless you're going to adjust all the other ingredients, or youll end up with dry boring meatballs like reviewers mention.
Definitely has potential. The meatballs were the blandest meatballs I've ever had. Definitely needs work.
Also, if you're using store-bought sauce make sure you buy a good one. I have a very favorite sauce, but I haven't been able to find it for a few months now. I think I would have enjoyed it more if I had a good sauce.
There really wasn't much garlic to these 'garlicky' meatballs, but the fact that our five year-old ate ten of them speaks volumes. The fact that dinner was ready in less than half an hour does too. I'd add more garlic, but it's still a delicious pasta dish. You can read my full review at: http://bit.ly/I9gQWB
Liked this much better the 2nd time I made it. More garlic - I used 6 cloves. More basil, probably used about 1/2 cup. Added a little oregano. And definitely more salt.
I don't really remember the pasta sauce I used; I think it was Safeway garlic sauce or something. Added red wine to the sauce.
I also made sure that I only browned the meatballs before adding sauce, letting them continue to cook in the sauce. The first time, I cooked them too much while browning them, leading to dry meatballs.
We'll definitely keep this in the rotation. Fast to make, tasty enough for the entire family to eat but also good enough to enjoy with a glass of wine and a little jazz.
We liked the meatballs, didn't care for the store bought marinara sauce. Next time I'm going to make my sauce from scratch. I have a yummy quick cooking tomato-basil sauce that will work really well with these meatballs.
This works, but as others have said, it need some tweaks, and the brand of sauce you use is important. We added more basil (basically just a whole pack of fresh basil, about half a cup) and six cloves of garlic, which provided a nice garlic-y kick. I have no idea how two cloves for 16 meatballs would have provided much at all in the way of garlic. Also, we ended up using 1 lb. lean sirloin since that's what they sold at the store and I didn't feel like just tossing out a quarter pound of sirloin for the sake of recipe exactness. In the future, it might be nice to add chopped fresh oregano, but a tsp added to the meatballs did nicely this time. Also, we just added the whole bottle of Rao's, and left off the 1/3 cup of water.