New — real recipes, bilingual, from Maritza's kitchen to yours. Nuevo — recetas de verdad, bilingües, de la cocina de Maritza a la tuya.
← All recipes← Todas las recetas
Mini Meatball Pasta
Mains

Mini Meatball PastaPasta con Mini Albóndigas

One pan, little meatballs, and a creamy spicy-tomato sauce that clings to every bow-tie. The pasta cooks right in the pan so it soaks up all the flavor — no separate pot, no draining, just one skillet and a hungry table.Un solo sartén, albóndigas chiquitas y una salsa cremosa de tomate picante que se pega a cada moñito. La pasta se cuece ahí mismo en el sartén y se chupa todo el sabor — sin olla aparte, sin colar, solo un sartén y una mesa con hambre.

40 minTotal timeTiempo total
4ServesRinde
EasyEffortEsfuerzo

✓ Tested in Maritza's kitchen before postingProbada en la cocina de Maritza antes de publicarse

IngredientsIngredientes

ServingsPorciones

Tap ingredients to check them off as you cook.Toca cada ingrediente para marcarlo mientras cocinas.

  • 1 lb ground beef
  • 3 tbsp Worcestershire sauce
  • 4 garlic cloves
  • ¼ onion
  • ½ bunch parsley
  • Salt and pepper to taste
  • 1 box bow-tie pasta
  • 4 cups water
  • 1 jar spicy arrabbiata marinara sauce
  • 1 cup heavy cream
  • ½ cup grated Parmesan cheese
  • Parsley to taste, for topping
🛒 Get ingredients — InstacartPide los ingredientes — Instacart Add to Walmart cartAgregar al carrito de Walmart

Ingredient and cart links may earn Maritza a small commission at no cost to you — it's how the free recipes stay free.Los enlaces de ingredientes y carrito pueden generarle una pequeña comisión a Maritza sin costo para ti — así las recetas gratis siguen siendo gratis.

MethodPreparación

  1. Make the mini meatballs: mix the ground beef with the Worcestershire, minced garlic, finely chopped onion, chopped parsley, and salt and pepper. Roll into small meatballs.
  2. Heat a little oil in a large pan and cook the meatballs, turning, until browned on all sides.
  3. Add the bow-tie pasta and the 4 cups of water to the pan. Cover and cook, stirring occasionally, until the pasta is done and most of the water is absorbed.
  4. Add the marinara sauce, heavy cream, and Parmesan. Mix gently until everything is coated and creamy.
  5. Top with more Parmesan and parsley, cover, and let it simmer on low for about 5 minutes. Serve hot.
Maritza's note:Nota de Maritza: The whole thing is one pan — brown the meatballs, cook the pasta right in with them, then build the sauce on top. Use a spicy arrabbiata if you like heat, or a regular marinara to keep it mild. Finish with extra Parmesan and parsley.Todo es un solo sartén — dora las albóndigas, cuece la pasta ahí mismo con ellas, y luego arma la salsa encima. Usa una arrabbiata picante si te gusta el picor, o una marinara normal para algo más suave. Termina con más parmesano y perejil.
Shop my full kitchenMi cocina completa