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4 from 7 votes

Mascarpone Meatballs

Wonderful pasta recipe that uses mascarpone meatballs. So good!
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes

Ingredients

For the Meatballs:

  • 28 oz ground beef
  • 1 tablespoon oregano
  • 1 tablespoon basil
  • 1 tablespoon onion powder
  • ½ teaspoon red pepper flakes if you don’t like spicy, leave out
  • ¼ cup mascarpone
  • 1 teaspoon salt
  • ½ cup panko
  • ¼ cup plus 1 tablespoon whole milk

For the Sauce:

  • 2 tablespoons olive oil more if needed
  • 2 cups shallots chopped
  • cups green peppers chopped
  • 2 heads of roasted garlic cloves removed
  • 1 can 28 oz/796ml of San Marzano Tomatoes
  • 1 to 2 tablespoon sugar
  • 1 tablespoon oregano
  • 1 can 5.5 oz/156ml of tomato paste
  • Salt and Pepper to taste

Instructions

  • To get everything to come together at the same time I suggest you put on a pot of water for your pasta first, then make and shape your meatballs. While the meatballs cook, start your pasta. This should ensure it all times out right. If you plan on simmering the sauce to thicken then start that first!

For the Meatballs:

  • Mix your panko and milk together in a bowl and set aside.
  • Preheat oven to 350 degrees.
  • Line a cookie sheet with parchment paper.
  • Mix your ingredients, adding the panko mixture last.
  • Form into small balls, I used a small ice cream scoop to get them all similar in size.
  • Place on cookie sheet.
  • Pop them into the oven and cook for about 25 to 30 minutes, depending on the size of your meatballs. Turn over half way through.
  • Remove from oven and set aside if everything is not done at the same time.

For the Sauce:

  • Cut up your veggies.
  • Put olive oil in a pan over medium-high heat and bring it to the point where it shimmers, then add your shallots. Cook until they are just starting to brown.
  • Now add your peppers to the pan and continue cooking until both are browning and the shallots caramelize a bit.
  • In a blender mix you tomatoes, roasted garlic, sugar and oregano. Give it a quick whir. Pour into pan with the shallots and peppers. Bring to a quick boil, then reduce to a simmer.
  • Add tomato paste. Continue to simmer.
  • Add salt and pepper to taste.
  • Pop your meatballs in the sauce once they are done.
  • Stir with a little pasta water so help everything stick. About ¼ to ½ a ladle full should do great.

For the Noodles:

  • Choose your fave spaghetti noodles and cook according to the package.
  • Reserve a little pasta water for your sauce.
  • Do not rinse, just drain.

Putting it all together:

  • Place some noodles on a plate or bowl.
  • Add sauce and a few meatballs.
  • Enjoy with a big old saucy smile!

Notes

Recipe adapted from Oh Cake's Mascarpone Meatballs & Farmers Market Pasta
Roast your garlic ahead of time. If you don’t have roasted on hand you can just fresh and just press some to add. Or chop it. You could even add minced garlic if you like.
The thing about this dish is you can adapt it to your own liking so have fun with it. Add what you love, leave out what you don’t.