Go Back
To make the best pappardelle and stuffed meatballs, you need key ingredients. First, you will need pappardelle pasta. This wide pasta holds sauce well and offers a great bite. Next, gather your meats for the meatballs. A mix of ground beef and ground pork works best. This mix gives flavor and a good texture. You can also use ground turkey or lamb if you prefer.

Pappardelle & Stuffed Meatballs

Elevate your dinner with this Delicious Pappardelle & Stuffed Meatballs Recipe that will wow your family and friends! Discover the key ingredients for perfect pappardelle and juicy stuffed meatballs, along with expert tips for flavor and cooking. Whether you’re making homemade or using store-bought ingredients, this recipe is simple yet elegant. Click through to explore the full recipe and enjoy bold Italian flavors at home!
Print Recipe Pin Recipe

Ingredients
  

300g pappardelle pasta

500g ground beef

200g ground pork

1 cup ricotta cheese

1/2 cup grated Parmesan cheese

1 egg

1 tablespoon chopped fresh parsley

3 garlic cloves, minced

1 teaspoon dried oregano

1 teaspoon salt

1/2 teaspoon black pepper

2 cups marinara sauce

1 tablespoon olive oil

Fresh basil leaves for garnish

Instructions
 

Prepare the Meatballs: In a large bowl, combine the ground beef and ground pork. Add the ricotta cheese, Parmesan cheese, egg, chopped parsley, minced garlic, dried oregano, salt, and pepper. Mix everything until well-combined but do not overwork the meat.

    Form the Meatballs: Scoop 2 tablespoons of the mixture and roll it into a ball. Press your finger into the center of each ball to create a small indentation, then fill it with a pinch of ricotta or any other cheese of choice. Seal the meatball around the filling and shape it into a ball again. Repeat with the remaining mixture.

      Cook the Meatballs: In a large skillet, heat the olive oil over medium heat. Add the meatballs and cook for about 10 minutes, turning occasionally until they are browned on all sides. Remove the meatballs from the skillet and set aside.

        Make the Sauce: In the same skillet, add the marinara sauce and bring to a gentle simmer. Add the cooked meatballs back into the sauce and let them cook further for about 15 minutes, allowing the flavors to meld.

          Cook Pappardelle: Meanwhile, bring a large pot of salted water to a boil. Cook the pappardelle according to package instructions until al dente. Drain the pasta, reserving a bit of pasta water.

            Combine and Serve: Gently toss the pappardelle in the skillet with the marinara sauce and meatballs, adding a bit of reserved pasta water if needed for a smoother sauce.

              Plate the Dish: Serve the pappardelle and meatballs in large bowls, garnishing with fresh basil leaves and an extra sprinkle of Parmesan cheese.

                Prep Time: 30 minutes | Total Time: 60 minutes | Servings: 4