Creamy Meatball Pasta Bake

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Ingredients

For the Meatballs

  • 500 g ground beef (or beef + pork mix)
  • 1 small onion, finely minced
  • 2 cloves garlic, minced
  • 1 egg
  • ½ cup breadcrumbs
  • ½ tsp black pepper
  • 1 tsp salt
  • 1 tsp paprika
  • 1 tsp dried parsley
  • 2 tbsp olive oil (for frying)

For the Pasta & Sauce

  • 350 g pasta (macaroni or elbow pasta like in the picture)
  • 2 tbsp butter
  • 2 tbsp flour
  • 3 cups milk
  • 1 cup beef broth
  • 1 cup shredded mozzarella
  • 1 cup shredded cheddar
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • ½ tsp paprika
  • Salt + pepper to taste
  • 2 tbsp chopped parsley

Instructions

1. Make the Meatballs

  1. In a bowl, mix together the meat, onion, garlic, egg, breadcrumbs, and seasonings.
  2. Form small meatballs (bite-size).
  3. Heat olive oil in a pan and fry the meatballs until browned on all sides.
    • They do not need to be fully cooked inside; they will finish baking.

2. Cook the Pasta

  1. Boil the pasta in salted water until al dente (not too soft).
  2. Drain and set aside.

3. Prepare the Creamy Sauce

  1. In a pot, melt the butter.
  2. Add the flour and whisk until smooth — cook 1 minute.
  3. Slowly add milk while whisking.
  4. Add beef broth.
  5. Add garlic powder, onion powder, paprika, salt, and pepper.
  6. Let it simmer until it thickens.
  7. Add half the mozzarella and half the cheddar.
  8. Stir until melted into a smooth creamy sauce.

4. Assemble the Dish

  1. Add the cooked pasta into the sauce and mix well.
  2. Pour the mixture into a baking dish.
  3. Arrange the meatballs all over the top (like in your photo).
  4. Sprinkle the remaining cheese over the top.

5. Bake

  • Bake at 190°C (375°F) for 20–25 minutes, or until the top is golden and bubbling.

6. Serve

Let it rest for 5 minutes, sprinkle parsley, and enjoy!

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