One-Pot Creamy Mini Meatball Pasta

As we move into the colder months, life somehow seems to get even busier! Between packed schedules and everything the season brings, one-pot meals become an absolute necessity to get us through those busy days.

Hearty, comforting and full of flavour are just a few ways to describe this dish. And did we mention it all comes together in ONE pot? Even better!

This creamy mini meatball pasta comes together in a breeze and can be made with a variety of our Central Park Farms ground meats, making it easy to use whatever you have on hand. It's the kind of cozy, satisfying dinner that's sure to become part of your regular weeknight rotation. Plus, the leftovers pack up beautifully in a thermos for a warm, delicious lunch the next day.

Serves: 4 - 6
Total Time: Approximately 35–40 minutes

Ingredients:

Mini Meatballs

• 1 lb Central Park Farms ground pork

• ½ cup Italian-seasoned breadcrumbs

• ¼ cup freshly grated Parmesan cheese

• 1 large egg

• 1 tsp garlic powder

• 1 tsp Italian seasoning

• ½ tsp onion powder

• Salt, to taste

• Olive oil, for cooking

Creamy One-Pot Pasta

• 2 cups small pasta such as Ditalini

• 2 cups chicken stock

• ½ small white onion, finely minced

• 2–3 cloves garlic, minced

• 1 tbsp tomato paste

• A generous splash of white wine (optional)

• ¼–½ cup water, as needed

• 2 cups store-bought marinara sauce

• ½ cup heavy whipping cream

• ½ cup freshly grated Parmesan cheese

For Serving

• Extra freshly grated Parmesan

• Fresh basil

Instructions:

1. In a large bowl, combine the ground pork, Italian-seasoned breadcrumbs, grated Parmesan, egg, garlic powder, Italian seasoning, onion powder and salt. Gently mix until just combined, being careful not to overwork the meat. Roll into small meatballs, using approximately 1 tablespoon of mixture per meatball.

2. Heat a drizzle of olive oil in a large, deep skillet or Dutch oven over medium heat. Add the mini meatballs and brown on all sides, working in batches if needed. The meatballs do not need to be fully cooked at this stage, as they will finish cooking with the pasta. Remove from the pot and set aside.

3. In the same pot, add the finely minced onion, scraping up all those delicious browned bits left behind from the meatballs. Cook for about 2 minutes, then add the minced garlic and continue cooking for another 2–3 minutes, until softened and fragrant.

4. Stir in the tomato paste and cook for 1–2 minutes to deepen its flavour. Deglaze the pot with a generous splash of white wine, scraping up any remaining browned bits. A splash of water works just as well if you prefer to skip the wine.

5. Add the uncooked pasta and chicken stock to the pot, stirring to combine. Return the browned meatballs, along with any juices, to the pot. Cover and cook over medium heat for approximately 8–10 minutes, or until the pasta is just shy of al dente. Be sure to stir every few minutes to prevent sticking, adding a little water (¼–½ cup) as needed if the liquid reduces too quickly.

6. Pour in the marinara sauce and gently stir to combine. Cover and continue cooking for another 3 minutes, allowing the pasta to finish cooking and the meatballs to cook through. The meatballs should reach an internal temperature of 160°F (71°C).

7. Remove the lid and pour in the heavy whipping cream, stirring gently until incorporated. Add the freshly grated Parmesan and allow everything to simmer uncovered for another minute, until the cheese has melted and the sauce is beautifully creamy.

8. Serve warm with plenty of freshly grated Parmesan and fresh basil. Enjoy!

A LITTLE Tip:

 This recipe works beautifully with a variety of Central Park Farms ground meats, so feel free to switch things up depending on what you have on hand. If using poultry, cook the meatballs to 165°F (74°C). The pasta will continue to absorb the sauce as it sits, so add a splash of water or stock when reheating to bring back that creamy consistency.