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To make a great dish of pappardelle and stuffed meatballs, you need key ingredients. Each part of this meal brings flavor and joy.

Pappardelle & Stuffed Meatballs

Impress your family with a delicious dinner featuring pappardelle and stuffed meatballs! This flavorful meal combines tender homemade pasta with juicy meatballs stuffed with melted cheese. Our guide will walk you through making pappardelle from scratch and creating the best stuffed meatballs ever. With tips on ingredients, sauces, and serving suggestions, you'll elevate your cooking game. Click through for the full recipe and start your tasty culinary adventure today!
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Ingredients
  

400g pappardelle pasta

500g ground beef

250g ground pork

1 cup mozzarella cheese, cubed

1/2 cup grated Parmesan cheese

1/2 cup breadcrumbs

1 large egg

2 cloves garlic, minced

1 teaspoon dried oregano

1 teaspoon salt

1/2 teaspoon black pepper

3 cups marinara sauce (homemade or store-bought)

Fresh basil leaves for garnish

Olive oil for drizzling

Instructions
 

Prepare the Meatballs: In a large mixing bowl, combine the ground beef, ground pork, garlic, oregano, salt, pepper, breadcrumbs, and egg. Mix until well combined.

    Stuff the Meatballs: Take a small amount of the mixture and flatten it in your hand. Place a cube of mozzarella cheese in the center, then mold the meat around it to form a ball. Repeat until all meat mixture is used (should make about 12-15 meatballs).

      Cook the Meatballs: Heat a large skillet over medium heat and add a drizzle of olive oil. Carefully add the meatballs and cook for about 6-8 minutes, turning occasionally until browned on all sides. Remove and set aside.

        Cook the Pappardelle: In a large pot of boiling salted water, cook the pappardelle according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the pasta and set aside.

          Combine with Sauce: In the same skillet used for meatballs, pour in the marinara sauce and bring to a gentle simmer. Add the cooked meatballs back into the sauce and let them cook for about 10 minutes, allowing the flavors to meld.

            Toss Pappardelle: Add the cooked pappardelle to the skillet, along with reserved pasta water as needed for a silky texture. Gently toss to coat the pasta evenly with the sauce and meatballs.

              Serve: Plate the pappardelle with meatballs, and sprinkle with grated Parmesan cheese. Garnish with fresh basil leaves and a drizzle of olive oil over the top.

                Prep Time: 20 minutes | Total Time: 50 minutes | Servings: 4

                  - Presentation Tips: Serve the dish in wide, shallow bowls to showcase the meatballs and pasta. Add an extra sprinkle of Parmesan and a few basil leaves on top for a pop of color.