Melting Meatball Macaroni- A Comfort Food with Beef and Pork

Melting Meatball Macaroni. This recipe has all the elements of comfort food: beef and pork meatballs with an oozing cheesy filling, a rich tomato sauce, and pasta.

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Meatball Macaroni Recipe

Preparation Time: 20 Mins
Cook Time: 30 Mins
Recipe Author: Cassie Best

Ingredients for Meatball Macaroni:

  • 300g pork mince
  • 400g beef mince (with around 10% fat)
  • ½ tsp fennel seeds
  • ½ tsp chili flakes
  • 2 tsp dried oregano
  • 200g taleggio or mozzarella, chopped into small chunks
  • 2 tbsp olive oil
  • 1 large onion, finely chopped
  • 4 garlic cloves, crushed
  • 2 tsp tomato purée
  • 50ml red wine
  • 2 x 400g cans chopped tomatoes
  • 500ml passata
  • 3 bay leaves
  • 2 tsp golden caster sugar
  • 400g macaroni or another pasta shape
  • crusty bread, to serve


Heat oven to 200C/180C fan/gas 6. Mix the pork and beef mince with the fennel seeds, chili, 1 tsp oregano and some seasoning in a large bowl until combined.

Divide and shape into 18 meatballs with a nugget or two of taleggio in the middle (save some for the top), then chill for 10 mins.

Heat 1 tbsp oil in a large pan (use a flameproof casserole dish if you can – it’ll save on washing up). Add the onion and a pinch of salt and sizzle until softened (about 8 mins).

Stir in the garlic and cook for 1 min more, then add the tomato purée, wine, tomatoes, passata, bay leaves, sugar, the remaining oregano and lots of seasoning, then cover with a lid and simmer for 20 mins.

Meanwhile, arrange the meatballs on a baking tray lined with foil, drizzle with the remaining oil and bake for 10 mins.

Cook the pasta in a pan of boiling salted water according to packet instructions, then drain, reserving some water. If the pan isn’t ovenproof, tip the sauce into a casserole dish.

Stir the pasta into the sauce, along with the liquid from the meatballs and some pasta water if it needs thinning. Turn the grill to a medium-high setting.

Nestle the meatballs into the pasta, so that they poke out the top. Scatter the remaining taleggio over the top and grill for 5-10 mins until the cheese and meatballs are golden. Serve with crusty bread, if you like.

Nutrition: per serving
Kcal: 646 | Fat: 24g | Saturates: 11g | Carbs: 40g | Sugars: 9g | Fiber: 5g | Protein: 36g | Salt: 1.8g

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