Pappardelle with meatballs

Prep Time 20 minutes
Cook Time 25 minutes
Servings 4 people


  • 1 bag Egg Pappardelle
  • 1 ½ lbs ground beef
  • 32 oz Marinara sauce
  • 1 large egg
  • ¾ cup dried Italian style bread crumbs
  • 3 tbsp chopped parsley finely chopped
  • 2 cloves garlic minced
  • 1 tsp dried oregano
  • ¾ tsp salt
  • ¼ tsp ground black pepper
  • ¼ cup water
  • ½ cup Parmigiano-Reggiano cheese grated


  • Preheat the oven to 350°F. Set an oven rack in the middle position.
  • Whisk together the egg, parsley, garlic, oregano, basil, salt, pepper, garlic and water in a large bowl. Add the meat, cheese, breadcrumbs and mix until just combined. Don't overwork the mix.
  • Roll the mixture into uniform golf ball-sized meatballs. Place them on an ungreased baking sheet. Bake for 10-12 minutes, then remove the baking sheet from the oven. Use a metal spatula to turn the meatballs. Put the meatballs back in the oven and cook for another 10 minutes, until they are nicely browned and nearly cooked through.
  • Meanwhile, bring the marinara sauce to a simmer in a large skillet. Taste it and adjust the seasoning if needed. Transfer the browned meatballs to the marinara sauce, leaving the fat behind. Cover loosely with a lid and simmer for 10 minutes, until the flavors marry and the meatballs are cooked through.
  • While the meatballs are cooking, bring a pot of salted water to a boil. Add the pappardelle and cook until al dente. Drain, then toss with the sauce and meatballs. Optionally, serve topped with fresh basil and more grated cheese.

Leave a Comment

Scroll to Top