Parmesan Meatball Pasta Bowls
These Parmesan Meatball Pasta Bowls are a comforting, cheesy delight with juicy meatballs and rich marinara—perfect for busy weeknights or cozy weekends!
Equipment
- Large Mixing Bowl
- Large skillet or frying pan
- Pot for boiling pasta
- Colander
- Wooden Spoon or Spatula
- Baking dish or oven-safe bowls (optional)
Ingredients
- 1 pound ground beef
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1/4 cup chopped parsley
- 1 large egg
- 2 cloves garlic minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 jar marinara sauce
- 8 ounces spaghetti or preferred pasta
- 1/2 cup shredded mozzarella cheese
- olive oil for cooking
Instructions
- In a large mixing bowl, combine the ground beef, breadcrumbs, grated Parmesan, chopped parsley, minced garlic, egg, salt, and black pepper. Mix gently until combined, avoiding overmixing.
- Heat a tablespoon of olive oil in a large skillet over medium heat. Shape the meat mixture into golf ball-sized meatballs and place in the skillet. Cook in batches, turning occasionally, until browned and cooked through, about 8-10 minutes. Remove and set aside.
- Bring a large pot of salted water to a boil. Cook the spaghetti or preferred pasta according to package instructions until al dente. Drain and set aside.
- Return the skillet to medium heat and pour in the jar of marinara sauce. Add the cooked meatballs back, stirring gently to coat. Let simmer for 5 minutes to meld flavors.
- Divide the pasta into serving bowls. Spoon meatballs and marinara over the top. Sprinkle shredded mozzarella cheese on each bowl. Optionally, place bowls under a broiler for 2-3 minutes until cheese is bubbly and golden.
- Garnish with extra chopped parsley or Parmesan if desired. Serve hot and enjoy!
Notes
- For a richer flavor, add a splash of red wine to the marinara while simmering.
- Substitute ground beef with ground turkey, chicken, or lamb for variation.
- Store leftover meatballs and sauce separately from pasta in airtight containers for up to 4 days.