Creamy Meatball Pasta
Looking for a quick, satisfying dinner? This Creamy Meatball Pasta with mushrooms came together from a sparsely stocked fridge and a packet of mini meatballs — and it was a hit. Ready in under 30 minutes, it’s an easy, comforting meal that’s perfect for busy weeknights.
Mini meatballs are dry-fried with mushrooms and garlic until nicely browned, then finished with a splash of single cream and fresh thyme. Toss with your favourite pasta and serve — simple, tasty and fuss-free.
How to make Creamy Meatball Pasta
This recipe couldn’t be easier. I often cheat by using store-bought mini meatballs, but there’s also a homemade option if you prefer to make them yourself.
The Meatballs
You can make your own meatballs or buy pre-made mini meatballs. If making from scratch, form small balls so they cook quickly. The recipe quantities below are based on using ready-made mini meatballs for convenience.
Cheat – Buy your Mini Meatballs
If you’re short on time, buy mini meatballs. A typical pack contains around 20 mini meatballs, which is enough to serve about 3 people with the quantities in this recipe (roughly 6–7 mini meatballs per person).
If you can’t find mini meatballs, buy larger ones and cut them in half so they cook through quickly and mix evenly with the pasta and mushrooms.
Quick method
In a large frying pan dry-fry the mini meatballs for about 5 minutes to get a bit of colour. Meanwhile, cook your pasta according to package instructions until just tender. Add the sliced mushrooms and chopped garlic to the pan with the meatballs and continue frying for a further 10–12 minutes until the mushrooms are softened and the meatballs are cooked through.
Stir in a couple of tablespoons of the reserved pasta cooking water, then add 75 ml of single cream (or a lower-fat single cream alternative) and bring to a gentle simmer. Drain the pasta, add it to the pan and toss everything together so the sauce coats the pasta and meatballs. Season with salt and freshly ground black pepper, and finish with a few fresh thyme leaves.
What to serve with your Creamy Meatball Pasta
This dish is excellent on its own, served in warm bowls. If you want to round the meal out, serve with garlic bread and a large green salad for extra freshness and crunch.
Storing leftovers
Leftovers keep well in the fridge for a couple of days. Transfer cooled pasta to an airtight container and refrigerate. Reheat in the microwave or on the stovetop until piping hot, stirring occasionally. You may need to add a splash of water or milk when reheating to loosen the sauce. The dish is also enjoyable cold if you prefer.
The Easy Slimming Group
There’s a friendly Facebook community called Easy Peasy Slimming Style Recipes for anyone who enjoys honest, home-cooked, tasty and easy food. It’s a place to share tips, encouragement and recipes.
Enjoy the recipe — much love, Clare x
Another healthy meatball recipe
If you’d like a leaner version, try a chicken-based meatball recipe. Chicken sausages or chicken mince make delicious meatballs and work well in similar pasta dishes.
Creamy Meatball Pasta, with mushrooms
5 minutes
25 minutes
30 minutes
Ingredients
- 336 g Mini meatballs 20 mini meatballs (approx.)
- 250 g Mushrooms, sliced
- 2 cloves Garlic, peeled and finely chopped
- 75 ml Single cream (or low-fat single cream)
- 180 g Dried macaroni or pasta of choice
- Thyme, fresh leaves for garnish
- Salt & freshly ground black pepper, to taste
Instructions
- Heat a large frying pan and add the mini meatballs. Dry-fry for about 5 minutes to brown slightly.
- While the meatballs start cooking, boil the pasta according to pack instructions until just tender. Reserve a couple of tablespoons of the pasta cooking water before draining.
- Add the sliced mushrooms and chopped garlic to the meatballs and fry for a further 10–12 minutes until the mushrooms are browned and the meatballs are cooked through.
- Pour in a couple of tablespoons of the reserved pasta water and stir to combine.
- Add the single cream, stir and bring to a gentle simmer.
- Drain the pasta and add it to the pan. Toss everything together so the sauce coats the pasta and meatballs.
- Season with salt and black pepper, garnish with fresh thyme leaves and serve immediately. Enjoy.