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Garlic Parmesan Meatball Pasta Skillet

Garlic Parmesan meatball pasta skillet cooks browned beef meatballs and short pasta together in a 12-inch deep skillet. The pasta simmers in chicken broth, then gets finished with heavy cream and Parmesan for a lightly coating sauce.
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Prep Time 15 minutes
Cook Time 21 minutes
resting 5 minutes
Total Time 41 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 640
Ingredients Equipment Method Notes

Ingredients
  

For the meatballs
  • 1 lb ground beef 85% lean
  • 0.33 cup panko breadcrumbs
  • 1 egg large
  • 2 tbsp whole milk
  • 4 cloves garlic minced and divided
  • 0.75 cup Parmesan cheese finely grated, divided
  • 1 tsp kosher salt divided
  • 0.5 tsp black pepper divided
For the skillet
  • 1 tbsp olive oil
  • 1 tsp Italian seasoning
  • 4 cup chicken broth low-sodium
  • 12 oz short pasta such as rotini or penne
  • 1 cup heavy cream

Equipment

  • 1 12-inch deep skillet

Method
 

Make the meatballs
  1. In a large bowl, gently mix the ground beef, panko breadcrumbs, egg, whole milk, 2 cloves of garlic, 1/4 cup Parmesan cheese, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper.
  2. Shape the mixture into 16 meatballs about 1 inch wide.
  3. Heat the olive oil in a 12-inch deep skillet over medium-high heat.
  4. Brown the meatballs for 5-7 minutes, turning them as they cook.
  5. Transfer the meatballs to a plate.
Cook the pasta
  1. Reduce the heat to medium and cook the remaining 2 cloves of garlic and the Italian seasoning in the skillet for about 30 seconds, stirring until fragrant.
  2. Add the chicken broth, pasta, remaining 1/2 teaspoon kosher salt, and remaining 1/4 teaspoon black pepper.
  3. Bring the mixture to a boil, then reduce the heat to maintain a gentle simmer.
  4. Cover and simmer for 6 minutes, stirring once.
  5. Return the meatballs and any juices to the skillet.
  6. Cover and simmer for 6-8 minutes, until the pasta is al dente and the meatballs reach 160°F in the center.
Finish the skillet
  1. Stir in the heavy cream and remaining 1/2 cup Parmesan cheese.
  2. Simmer uncovered for 1-2 minutes, stirring gently, until the sauce lightly coats the pasta.
  3. Remove the skillet from the heat and let it rest for 5 minutes before serving.

Notes

Mix the meatball ingredients gently to keep the meatballs tender. Refrigerate leftovers for up to 3-4 days; freezing is not recommended because the cream sauce and pasta may change texture. For a gluten-free version, use gluten-free panko and pasta.