Quick Easy One Pan Meatballs and Pasta

Do you like having you weeknight dinners quick and easy but still real good? One Pan Meatballs and Pasta fills the bill. Meat, carbs and veggies all in one pan and ready in 30 minutes or less. I had never done meatballs and pasta all in one pan before. I always considered  it a blasphemy against my Italian roots, but, this turned out real good and it was quick and easy. Try it and please tell me what you think in “comments” section at the bottom of the page. For gluten free you can just use gluten free pasta or rice or potatoes.

First put a large skillet or saute pan on at medium high with a couple of tablespoons of olive oil. Put all the meatball ingredients in a bowl. That would be everything except the pasta and the veggies.

One Pan Meatballs and Pasta

 

I just grab and mix with my hands, but, you could use a large cooks spoon or a paddle wheel on your countertop mixer. Just enough to get all the ingredients blended together. Don’t mix it too long or your meatballs will be tough after they are cooked. 

My Mom's Meatball Recipe4 poppopcooks.com

 

Form the meat into balls that are the size that you want. An ice cream scoop helps keep them all the same size. Put them in the pan as you form them and turn them as they get brown. When they are all browned add the pasta and the veggies.

One Pan Meatballs and Pasta-2-poppopcooks.com

 

For the sauce you could use marinara sauce that you might have on hand or some that you had bought off the shelf. (I recommend Barilla or Buitoni) or just go with some chopped up fresh tomatoes.

One Pan Meatballs and Pasta-3

 

Mix it up gently and bring it up to a fast simmer. Lower the heat to medium and put a lid on it.

One Pan Meatballs and Pasta-4-poppopcooks.com

 

Stir it often as it cooks. When the pasta is cooked the way you like it serve up your One Pan Meatballs and Pasta.

One Pan Meatballs and Pasta-5-poppopcooks.com

 

Chianti  of course and some crusty bread to dip in the sauce.

 

 

 

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Quick Easy One Pan Meatballs and Pasta BigOven - Save recipe or add to grocery list Yum
Meatballs, veggies and carbs all in one pan and 30 minutes or less!
Votes: 1
Rating: 5
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Prep Time 10 minutes
Cook Time 20 minutes
Servings
Ingredients
Prep Time 10 minutes
Cook Time 20 minutes
Servings
Ingredients
Votes: 1
Rating: 5
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Instructions
  1. First put a large skillet or saute pan on at medium high with a couple of tablespoons of olive oil. Put all the meatball ingredients in a bowl. That would be everything except the pasta and the veggies. I just grab and mix with my hands, but, you could use a large cooks spoon or a paddle wheel on your countertop mixer. Just enough to get all the ingredients blended together. Don't mix it too long or your meatballs will be tough after they are cooked.
  2. Form the meat into balls that are the size that you want. An ice cream scoop helps keep them all the same size. Put them in the pan as you form them and turn them as they get brown. When they are all browned add the pasta and the veggies.
  3. For the sauce you could use marinara sauce that you might have on hand or some that you had bought off the shelf. (I recommend Barilla or Buitoni) or just go with some chopped up fresh tomatoes.
  4. Mix it up gently and bring it up to a fast simmer. Lower the heat to medium and put a lid on it. Stir it often as it cooks. When the pasta is cooked the way you like it serve up your One Pan Meatballs and Pasta.
    One Pan Meatballs and Pasta-5-poppopcooks.com
Recipe Notes

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Turkey and Gravy for the Holidays

Turkey and Gravy for the Holidays poppopcooks.com

This is a Turkey and Gravy for the Holidays is a follow up to Turkey Dressing Poppop’s way just so you will have some gravy to serve with your Turkey and Dressing. Our family and friends really like our Turkey, dressing and gravy done this way.

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Course Main Dish
Cuisine Pop pop's Stuff
Prep Time 10 minutes
Cook Time 3-4 hours
Servings
Ingredients
Course Main Dish
Cuisine Pop pop's Stuff
Prep Time 10 minutes
Cook Time 3-4 hours
Servings
Ingredients
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Rating: 0
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Instructions
  1. Thaw the turkey. If we buy a frozen one we leave in the fridge, not the freezer, for a few days. Pre heat the oven to 375°F. Remove the neck and giblets. Rinse it inside and out. Put it in a pan big enough to hold it. Yeah, I really just said that. Cut the lemon into 4 pieces and mash the garlic cloves without removing the skin then put the lemon and garlic inside the bird. Generously sprinkle the turkey with salt and black pepper. Spread the chopped carrots, celery and onions (aka Mirepoix) in the pan all around the turkey. Add the 2 cups of water. Cover it with aluminum foil folding the foil around the edges of the roasting pan. Put it in the oven. At 375°F a 12 to 14 lb. turkey is going to take 3 1/2-4 hours. After 2 1/2 hours remove the foil and continue the roasting. When a meat thermometer inserted into the thickest part of the thigh but not touching the bone reads 165°F it's done! Take it out of the oven and move the turkey to another pan or a casserole dish to let it settle down before carving it.
  2. Now put the pan that you roasted the bird in on a large burner on the stove. Add the chicken broth and heat it up to a fast simmer. Whisk the flour or cornstarch into about a cup of water. Slowly and in small batches whisk the mixture into the gravy. The corn starch will thicken almost immediately so so if you opt for cornstarch (gluten free) be extra careful to thoroughly whisk it into all the gravy between each addition of the mixture. When the gravy is as thick as YOU want it add salt and pepper to taste if necessary and serve in a gravy boat.
  3. Carve the turkey and put it into a casserole dish for serving. If it's too early just put the dish with the turkey in the oven at about 225-°250F with a damp dish towel over it and it will be ready to go when it is serving time.
  4. Don't worry about leaving the veggies in the gravy. They make a nice garnish for the turkey and the dressing. Our gang really likes this and yours will too.
    Turkey and Gravy for the Holidays poppopcooks.com
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