Ingredients

2 ¾ cups beef broth

½ cup half and half

2 teaspoons Worcestershire sauce

1 teaspoon yellow mustard

½ chicken bouillon cube

¾ teaspoon dried oregano

¾ teaspoon dried basil

¾ teaspoon dried parsley

¾ lb. ground beef

⅓ cup crushed Ritz crackers (can substitute Italian or Panko breadcrumbs)

3 tablespoons half and half (can substitute milk)

1 egg, whisked

2 tablespoons grated Parmesan cheese

2 cloves garlic, minced

¾ teaspoon Italian seasoning

¾ teaspoon salt

¾ teaspoon onion powder

1 tablespoon butter

3 cloves garlic, minced

2 tablespoons tomato paste

8 oz. tomato sauce

½ cup freshly shredded Parmesan cheese

½ lb. Anellini pasta

Instructions

Step 1: Combine the beef broth, half and half, Worcestershire sauce, yellow mustard, chicken bouillon cube, dried oregano, basil, and parsley in a large measuring cup with a spout. Set aside. Measure out all remaining ingredients before starting.

Step 2: In a large bowl, add the ground beef, crushed crackers, 3 tablespoons half and half, whisked egg, 2 tablespoons Parmesan, minced garlic, Italian seasoning, salt, and onion powder. Mix gently until just combined, careful not to overwork the meat to avoid tough meatballs.

Step 3: Preheat your oven to 400° F.

Step 4: Roll the meat mixture into ¾-inch meatballs and place them on a lightly greased, light-colored baking sheet. Bake for 10 minutes. For extra browning, broil at 475° F for up to 1 minute. Remove from oven and set aside.

Step 5: While the meatballs bake, melt butter in a soup pot over medium-low heat. Add the 3 cloves minced garlic and tomato paste, stirring to combine. Cook for 1-2 minutes until fragrant.

Step 6: Stir in the prepared sauce mixture from step 1, then add the tomato sauce. Bring the mixture to a boil. Add the Anellini pasta, return to a boil, then cook uncovered according to the pasta package instructions. Use a silicone spatula to gently lift any pasta sticking to the bottom throughout cooking.

Step 7: Taste the pasta to ensure it is cooked to your liking before proceeding.

Step 8: Add the meatballs to the pot and stir gently to combine. Sprinkle in the ½ cup freshly shredded Parmesan cheese, stir again, then remove from heat. Serve warm with garlic bread or olive oil bread dip.

Tips & Variations

Using Ritz crackers adds a buttery flavor to the meatballs, but Italian or Panko breadcrumbs work well for a different texture.

Try subbing ground turkey or chicken for a lighter meatball version.

If you don’t have Anellini pasta, small pasta shapes like orzo or ditalini make good substitutes.

For extra herb flavor, add fresh parsley or basil as a garnish before serving.

FAQs

Can I make this recipe on the stovetop only?

Yes, you can brown the meatballs in a skillet instead of baking. Cook them over medium heat until browned and cooked through, then proceed with the sauce and pasta as directed.

What can I use if I don’t have half and half?

You can substitute half and half with equal parts whole milk and heavy cream or simply use whole milk for a lighter option. This will still give you a creamy texture in the sauce.