An easy, tasty and filling macaroni bake made from homemade beef mince meatballs, a homemade tomato sauce, macaroni pasta and cheese.
This Mini Meatball Macaroni bake is the ultimate family-friendly dinner! Juicy little homemade meatballs are cooked in a creamy tomato sauce, then tossed through macaroni and topped with plenty of melted cheese. It's an easy, comforting meal that's perfect for a busy weeknight. For another crowd-pleasing mince and pasta dinner, you absolutely must check out our One Pot Mince and Pasta if you haven't already!
Ingredient notes:
- Mince: I've gone for a lean beef mince to make my meatballs. You can use a higher fat mince if that's what you have. If lots of fat renders out during the browning process, you can scoop some of it out.
- Cream Cheese: Makes the tomato sauce super creamy! You could substitute it for sour cream or Greek yoghurt if you prefer.
- Macaroni: The perfect pasta for absorbing all the delicious creamy sauce. Macaroni is a kid-friendly favourite too.
Note: Scroll to the recipe card for the ingredients, quantities and the full method.
Step by step instructions:
Cook the macaroni in a large pot of salted boiling water according to the packet instructions until al dente. Drain and set aside. Meanwhile, to a large bowl add the beef mince, garlic, Italian herbs, paprika, salt and white pepper. Mix until just combined, then roll into small balls about 1 tablespoon each. I had about 45 mini meatballs.
In a large oven-proof pan, heat the olive oil over a medium heat. Add the meatballs and cook until browned on all sides and almost cooked through. Remove from the pan and set aside.
Add the diced onion to the same pan and cook for 5 minutes until softened. Add the crushed garlic and Italian herbs, then stir to combine. Pour in the crushed tomatoes. Dissolve the stock cube in the boiling water, then add it to the pan along with the cream cheese. Stir until the cream cheese has melted and the sauce is smooth.
Return the meatballs to the pan and simmer for 5 minutes, or until cooked through. Season to taste with salt and pepper. Add the cooked macaroni and stir until everything is well coated in the sauce.
Preheat the oven to 180°C fan grill. Sprinkle over the grated cheese, then grill for approximately 5-10 minutes until golden and bubbling. Serve with a side salad or seasonal greens.
Recipe FAQs:
Yes! Chicken, pork or a combination of beef and pork mince would all work well in this recipe.
Absolutely. The meatballs can be rolled and stored covered in the fridge for up to 24 hours before cooking.
A simple green salad or some steamed seasonal vegetables make a great side.
Yes, simply swap the regular pasta for gluten free pasta. Also ensure your packaged ingredients like stock cubes are certified gluten free.
Storage:
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave or oven until piping hot. You can also freeze portions for up to 3 months. Thaw in the fridge overnight before reheating.
Top tips:
- Keep the meatballs small and roughly the same size so they cook evenly.
- Don't overcrowd the pan when browning the meatballs. You want a nice golden colour on the outside.
- Cook the macaroni until just al dente as it will continue cooking slightly when combined with the hot sauce.
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Mini Meatball Macaroni
An easy, tasty and filling macaroni bake made from homemade beef mince meatballs, a homemade tomato sauce, macaroni pasta and cheese.
Ingredients
Mini meatballs
- 500g beef mince
- 2 tsp crushed garlic
- 1 tsp dried Italian herbs
- 1 tsp smoked paprika
- 1 tsp salt
- ½ tsp white pepper
Tomato Sauce
- 500g macaroni
- 2 tsp olive oil
- 1 onion, finely diced
- 2 tsp crushed garlic
- 1 tsp dried Italian herbs
- 1 can crushed tomatoes
- 1 vegetable stock cube
- 250ml boiling water
- 150g cream cheese
- 100g cheese, grated
- Italian parsley, to garnish
Instructions
- Cook the macaroni in a large pot of salted boiling water according to the packet instructions until al dente. Drain and set aside.
- Meanwhile, to a large bowl add the beef mince, garlic, Italian herbs, paprika, salt and white pepper. Mix until just combined, then roll into small balls about 1 tablespoon each. I had about 45 mini meatballs.
- In a large oven-proof pan, heat the olive oil over a medium heat. Add the meatballs and cook until browned on all sides and almost cooked through. Remove from the pan and set aside.
- Add the diced onion to the same pan and cook for 5 minutes until softened. Add the crushed garlic and Italian herbs, then stir to combine.
- Pour in the crushed tomatoes. Dissolve the stock cube in the boiling water, then add it to the pan along with the cream cheese. Stir until the cream cheese has melted and the sauce is smooth.
- Return the meatballs to the pan and simmer for 5 minutes, or until cooked through. Season to taste with salt and pepper.
- Add the cooked macaroni and stir until everything is well coated in the sauce.
- Preheat the oven to 180°C fan grill. Sprinkle over the grated cheese, then grill for approximately 5-10 minutes until golden and bubbling. Serve with a side salad or seasonal greens.
Notes
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 548Total Fat: 31gSaturated Fat: 14gUnsaturated Fat: 17gCholesterol: 115mgSodium: 807mgCarbohydrates: 34gFiber: 6gSugar: 4gProtein: 34g
Nutritional values are approximate. Please use your own calculations if you require a special diet.
Thank you for checking out this recipe. I hope you enjoy making and eating it! If you have any questions, queries or feedback, please feel free to leave a comment below.
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Vanya
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