Post by @carlys_cookbook

One-Pan Mini Meatball Pasta with Vodka Sauce 🍅 homemade mini meatballs & vodka sauce, melty mozzarella, all made in one pan… what could be better?! This easy weeknight pasta recipe is comfort food at its finest. ❤️‍🔥 Skip to step 5 if you want to use premade meatballs! Serves 4-6 For the meatballs: • ½ lb 80/20 ground beef • ½ lb ground pork • ½ cup Italian-seasoned breadcrumbs • ⅓ cup whole milk • ⅓ cup finely grated Parmesan • 1 large egg • 2 cloves garlic, finely minced • 2 tbsp fresh parsley, finely chopped • 1 tsp Italian seasoning • 1/2 tsp Salt, pepper, dried parsley, and red pepper flakes • 1 tbsp olive oil, for cooking For the pasta: • 3 to 3½ cups chicken broth (start with 3, add more if needed) • 2 cups vodka sauce • Pasta (about 1 lb), I used shellbows • ¾ cup shredded mozzarella cheese • 1 tbsp fresh parsley, chopped 🤌🏼 How to: 1. To start the mini meatballs, in a large bowl, stir together the breadcrumbs and milk. Let sit 2-3 minutes until absorbed. 2. Add the beef, pork, Parmesan, egg, garlic, parsley, Italian seasoning, salt, pepper, and red pepper flakes to the bowl. Gently mix by hand just until combined, don’t overmix. 3. Roll into small meatballs, ¾-1 inch each (should make about 35-40 total). 4. Heat 1 tbsp olive oil in a large, wide skillet or braiser over medium heat. Add meatballs in a single layer, working in batches if needed. Cook 3-4 minutes per side until browned all over, then set aside. 5. Add pasta directly into the skillet along with the chicken broth and vodka sauce. Cover and simmer for 10-12 minutes, or until your pasta is al dente, stirring occasionally and adding a splash more broth if the pan looks dry. 6. Mix in your mini meatballs and let them finish cooking through in the sauce for a few minutes, until they reach 160°F in the center. Top with mozzarella and parsley, cover, and let the cheese melt. #pastarecipe #easydinner #vodkapasta #creatorsearchinsights #cookingstuff