Get ready to transform your dinner routine with a mouthwatering Italian-inspired dish that combines the hearty richness of beef meatballs, the earthy depth of mushrooms, and the classic comfort of mostaccioli pasta. This recipe isn't just another meal—it's a culinary journey that promises to elevate your home cooking from ordinary to extraordinary. Whether you're looking to impress your family or craving a restaurant-quality dinner without leaving your kitchen, these Mostaccioli and Mushroom Meatballs are about to become your new obsession!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 12 oz mostaccioli
- 1 lb ground beef
- 1 cup mushrooms, chopped
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 egg
- 2 cups marinara sauce
- Salt and pepper to taste
Instructions
- Prepare ingredients by finely chopping mushrooms and measuring out all components. Allow ground beef and egg to come to room temperature for better mixing.
- In a large mixing bowl, combine ground beef, chopped mushrooms, breadcrumbs, grated Parmesan cheese, egg, salt, and pepper. Mix thoroughly using clean hands until all ingredients are evenly distributed.
- Form the meat mixture into uniform meatballs, approximately
- 5 inches in diameter. Aim to create about 12-14 meatballs.
- Heat a large skillet over medium-high heat. Lightly oil the pan to prevent sticking.
- Carefully place meatballs in the skillet, allowing space between each. Cook for 3-4 minutes per side, turning gently to brown evenly and ensure internal temperature reaches 160°F.
- While meatballs are cooking, bring a large pot of salted water to boil. Add mostaccioli pasta and cook according to package instructions, typically 8-10 minutes until al dente.
- In a separate saucepan, warm marinara sauce over low heat, stirring occasionally.
- Once meatballs are fully cooked, transfer them to the marinara sauce and gently coat.
- Drain cooked pasta and return to pot. Pour meatballs and marinara sauce over pasta, gently tossing to combine.
- Serve hot, optionally garnishing with additional Parmesan cheese and fresh chopped parsley.
Tips
- Temperature Matters: Let your ground beef and egg sit at room temperature before mixing. This helps ingredients blend more smoothly and creates a more tender meatball.
- Mixing Technique: Use your hands to mix meatball ingredients, but don't overwork the meat. Overmixing can lead to tough, dense meatballs.
- Uniform Size: Use a small ice cream scoop or measure each meatball to ensure even cooking. Consistent size means no undercooked or overcooked pieces.
- Pan Heat is Key: Use medium-high heat to achieve a perfect golden-brown crust without burning the meatballs.
- Internal Temperature: Always check that meatballs reach 160°F to ensure food safety. A meat thermometer is your best friend here.
- Pasta Perfection: Cook pasta just until al dente—it will continue to absorb sauce after draining, preventing mushy pasta.
- Make-Ahead Friendly: These meatballs freeze beautifully! Cook a double batch and save some for a quick future meal.
Nutrition Facts
Calories: 550kcal
Carbohydrates: 45g
Protein: 35g
Fat: 25g
Saturated Fat: 10g
Cholesterol: 120mg
