Boldly Flavored Meatballs with Pappardelle Pasta Recipe Is a One-Skillet Dinner Winner
Our easy-from-scratch sauce makes it extra-irresisible
When I was growing up, my grandmother always made a big pot of sauce with her famous homemade meatballs for our Sunday gatherings. They were so tender and deliciously garlicky. And while I still make her recipe to this day, I confess, sometimes I just don’t have the time. That’s why I love this Meatballs with Pappardelle Pasta recipe. It starts with fully-cooked frozen meatballs (shh don’t tell grandma).
Jarred sauces are convenient, but whipping up your own is super-simple. All it takes are a few ingredients you probably already have on hand. A splash of red wine gives ours a kick, but for a nonalcoholic version, you can simply sub in water or beef broth. As the meatballs heat through, meat juices combine with the tomato and give the sauce a rich flavorful finish. Cook along with our video and watch how easy it is, then let us know what you think.
Yields
Total Time
Prep Time
Cook Time
Ingredients
- 2 Tbs. olive oil
- 1 small onion, chopped
- 1 (14.5 oz.) can crushed tomatoes
- ½ cup red wine
- ½ tsp. dried Italian seasoning
- ⅛ tsp. salt
- ⅛ tsp. pepper
- 1 (8.8 oz.) pkg. dry pappardelle pasta
- 12 fully cooked prepared meatballs, about 1 lb.
- 2 Tbs. shredded Parmesan
- Fresh basil leaves
Instructions
PrintIn pot, heat olive oil over medium heat. Add chopped onion; cook, stirring, until softened, 7–8 min. Stir in crushed tomatoes, red wine, Italian seasoning, salt and pepper. Increase heat to medium-high and bring mixture to a boil. Reduce heat to medium-low. Cover with lid, slightly ajar. Cook, stirring occasionally, until flavors blend, about 30 min.
Meanwhile, bring large pot of salted water to a boil over high heat. Add pasta to boiling water. Cook according to package directions for al dente; drain well and return to pot. Stir cooked meatballs into sauce. Continue to cook until meatballs are heated through, about 15 min. Stir meatballs and sauce into pasta. Transfer to serving bowl. Top with Parmesan and basil leaves.
Nutrition
- Calories: 584 kcal
- Fat: 22 gram
- Saturated Fat: 5 gram
- Protein: 30 gram
- Carbohydrate: 63 gram
- Fiber: 5 gram
- Cholesterol: 121 mg
- Sugar: 8 gram
- Sodium: 767 mg
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