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Creamy Parmesan Pasta with Italian Meatballs

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Tender, flavorful Italian meatballs paired with al dente pasta coated in a creamy Parmesan sauce, topped with fresh parsley and extra cheese for a comforting and indulgent dinner.

Ingredients

Scale
  • For the Meatballs:
  • 1 lb ground beef (or a mix of beef and pork)
  • 1/2 cup breadcrumbs
  • 1/4 cup grated Parmesan cheese
  • 1 egg
  • 2 cloves garlic, minced
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons olive oil (for frying)
  • For the Pasta:
  • 12 oz pasta (such as ditalini or rigatoni)
  • 2 tablespoons butter
  • 2 cloves garlic, minced
  • 1 cup heavy cream
  • 1 cup freshly grated Parmesan cheese
  • Salt and pepper, to taste
  • Fresh parsley, chopped (for garnish)

Instructions

  1. In a large bowl, mix all meatball ingredients until well combined. Roll into bite-sized balls.
  2. Heat olive oil in a skillet over medium heat. Cook meatballs for 8–10 minutes, turning to brown evenly, until fully cooked. Remove and set aside.
  3. Cook pasta according to package instructions until al dente. Drain and set aside.
  4. In a large skillet, melt butter over medium heat. Add garlic and sauté for 1 minute.
  5. Pour in heavy cream and bring to a gentle simmer.
  6. Stir in Parmesan cheese until sauce is smooth. Season with salt and pepper.
  7. Toss pasta in the sauce until well coated.
  8. Serve pasta with meatballs on the side, garnished with fresh parsley and extra Parmesan.

Notes

  • For extra flavor, brown the meatballs well before cooking through.
  • You can use half-and-half instead of heavy cream for a lighter sauce.
  • This dish pairs well with garlic bread and a green salad.

Nutrition

Keywords: meatball pasta, creamy parmesan pasta, Italian dinner, comfort food

Find it online: https://epicrecipebox.com/creamy-parmesan-pasta-with-italian-meatballs/