Mini Meatball Pasta in Tomato Cream Sauce

Instructions

1. 1

   Mince the garlic and finely grate the Parmesan. In a bowl, combine the raw beef with the garlic, Worcestershire sauce, onion powder, paprika, 0.5 tsp Italian seasoning, 0.5 tsp salt and 0.25 tsp black pepper. Mix just until evenly combined and slightly cohesive.

2. 2

   Shape the mixture into about 36 small meatballs, roughly 3 cm wide. During the final 2 minutes of shaping, heat the olive oil in a 30 cm wide, approximately 4.5-litre deep sauté pan over medium-high heat. Wash your hands and clean surfaces and utensils that touched raw beef.

3. 3

   Add the meatballs in a single layer and brown for 7–8 minutes, turning gently to colour several sides. They do not need to be cooked through yet. Transfer them to a plate reserved for the partially cooked meatballs.

4. 4

   Reduce the heat to medium. Add the chicken stock, cream, garlic powder, remaining 0.5 tsp Italian seasoning, remaining 0.25 tsp salt and remaining 0.25 tsp black pepper. Scrape up the browned bits and bring to a gentle simmer, about 3–4 minutes; avoid a vigorous boil.

5. 5

   Stir in the dry ditalini. Simmer uncovered over medium-low heat for 4 minutes, stirring along the bottom every minute to prevent sticking.

6. 6

   Stir in the marinara sauce, then return the meatballs and their juices. Allow 1–2 minutes to regain a gentle simmer, then cook uncovered for another 7–9 minutes, stirring carefully and turning the meatballs occasionally. The pasta should be tender and the centres of several of the largest meatballs must reach 71°C/160°F on an instant-read thermometer; continue simmering if needed.

7. 7

   Turn off the heat and gently stir in all the Parmesan. Let stand for 3 minutes so the sauce thickens slightly, then divide among four bowls using clean serving utensils. Do not reuse the plate that held the partially cooked meatballs without washing it.