The meatballs are surprisingly moist and flavorful for using only beef. I normally don't measure the seasonings so you may have to adjust, I also don't measure the breadcrumbs, 1/2 cup is about right but sometimes I adjust. I play around with this recipe and it always comes out good. Use a really good quality, chunky tomato sauce if you are using a jarred one.
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Units: US | Metric
- 1 lb extra lean ground beef
- 1/2 cup breadcrumbs
- 2 eggs
- 1/2 cup freshly grated pecorino cheese or 1/2 cup parmesan cheese
- 3 tablespoons italian seasoning
- 1/2 teaspoon salt
- 1/2 teaspoon fresh ground pepper
- 1/2 large onion, chopped
- 6 garlic cloves, chopped (use less garlic, if you want, I like a lot)
- 2 tablespoons extra virgin olive oil (you may need more)
- 1 (25 ounce) jar spaghetti sauce (or homemade, a really chunky one is best)
- 2 cups mozzarella cheese or 2 cups monterey jack cheese, grated
- 1/4-1/2 cup parmesan cheese or 1/4-1/2 cup pecorino cheese, grated
- 1 lb uncooked large macaroni or 1 lb rigatoni pasta
- 1Heat oven to 350.
- 2For the meatballs, mix first 7 ingredients in a large bowl thoroughly with your hands. Form into balls, I usually make rather large ones but the size is up to you, although the bigger ones come out more moist.
- 3Boil a large pot of well salted water and add pasta when boiling, cook to just almost al dente, then drain.
- 4Heat olive oil in a large, deep skillet over medium heat, add onion and garlic and cook untill soft. Do not stir too much, just give it a shake every couple minutes.
- 5Add meatballs to pan and turn up heat to med high and brown on all sides.
- 6Add spaghetti sauce to pan to cover meatballs. Add a little pasta water to thin out, if needed. turn heat back to medium or medium-low and simmer untill meatballs are mostly cooked through.
- 7Add pasta to a large casserole or baking dish, pour meatballs and sauce over pasta and mix slightly to make sure everything is mixed and coated with sauce. Keeping the meatballs down more on the bottom makes them come out more moist.
- 8Spinkle cheeses evenly over the top and bake for about 15 minutes, or untill cheese is melted and meatballs are done.
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Nutritional Facts for Meatball Macaroni Bake
Serving Size: 1 (303 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 717.9
- Calories from Fat 216
- Total Fat 24.1 g
- Saturated Fat 9.2 g
- Cholesterol 150.5 mg
- Sodium 1236.7 mg
- Total Carbohydrate 80.8 g
- Dietary Fiber 3.6 g
- Sugars 14.1 g
- Protein 42.0 g
The following items or measurements are not included: