Creamy Meatball Pasta
I wanted a really quick and easy dinner last night and I look in my fridge and to be honest there wasn’t much. But there were some mini meatballs that I’d bought a few days previous and I played around a little and I ended up with the most delicious and easy meal, I’ve called it my Creamy Meatball Pasta with mushrooms
Delicious meatballs, dry fried together with mushrooms and garlic, finished with your pasta of choice, a splash of single cream and thyme – it’s so good!
I have to tell you it really hit the spot and ready in under 30 minutes – everyone loved it!
I love meatballs anyway and I eat them a lot in a tomato sauce with pasta, have you tried my recipe for Easy Slimming Meatballs with Tomato sauce?
How to make Creamy Meatball Pasta
Well it couldn’t really be any easier – I seriously cheat with this one most of the time
First you need to make or buy your meatballs and here if want to make them here’s how
This recipe makes approx 24 Easy Slimming Meatballs (you can make 48 mini meatballs instead too) and I think 4 (or 7 mini meatballs) is enough for one person.
Cheat – Buy your Mini Meatballs
HOWEVER if you’re in a rush you can buy your meatballs.
I ALWAYS buy the mini meatballs from Tesco, there are 20 in a packet – which means this recipe served 3 (if you’re really hungry then maybe just 2) It works out at 7 meatballs each (6 for one person as the pack is 20)
They are available in most super markets – try and get the minis if you can – if not cut the larger ones in half
How to make Creamy Meatball Pasta
It really is so easy
In a frying pan sauté your meatballs mushrooms & garlic i for 15 minutes (you don’t need any additional fat as you have enough for this is the meatballs
In a pan boil your macaroni or pasta of choice until cooked and just tender
Add a couple of tablespoons of your pasta water to your meatballs and mushrooms and then add your Elmlea cream (or low fat cream) and stir
Stir your cooked, drained pasta into your sauce, season with salt & Black pepper and garnish with thyme
What to serve with your Creamy Meatball Pasta
It’s fine just as it in served in a lovely bowl
You can add garlic bread and a large green salad if you fancy it
How can I store my leftover Creamy Meatball Pasta
To be honest I wouldn’t freeze it
Put it in an airtight container when cool and place it in the fridge
It will be good for a couple days
When you want to eat it (it’s good cold actually) reheat either in the microwave or in a pan on the hob and heat until piping hot and the meatballs are hot all the way through
Try may need to add a little water to thin it down a little
The Easy Slimming Group
I also have a Facebook Closed Group called Easy Peasy Slimming Style Recipes .
Come over and join this great honest community Facebook for Easy Peasy Slimming Recipes if you’re interested
Just use the join button if you like real home cooked tasty easy food!!
We support encourage and laugh!!Loads of tips and tricks – I promise
Oh and why not join me on Instagram – I’d love to see you there 🙂
Much Love Clare x
Another healthy Meatball recipe
This time I’ve used chicken sausage and they are so delicious! S
o have a look at this Chicken Meatball Recipe we all love them here
Creamy Meatball Pasta, with mushrooms
- 336 g Mini Meatballs 20 mini meatballs (Tesco finest)
- 250 g Mushrooms Sliced
- 2 cloves garlic Peeled and chopped finely
- 75 ml Elmlea single cream (or low fat single)
- 180 g dried macaroni
- Thyme Fresh
- Salt & Black Pepper
- Take a large frying pan and add your min meatballs and dry fry for 5 minutes
- Whilst you are doing this boil your pasta according to on pack instructions and until cooked through and just tender
- Next add your sliced mushrooms and garlic to your meatballs and fry for a further 10 - 12 minutes until browned and until your meatballs are cooked
- Then add a couple of tablespoons of your pasta water to the meatballs and stir
- Next add your Elmlea or single cream and stir until simmering
- Drain your pasta and add to the meatball mix, making sure to give it a good stir
- Season with Salt and Black pepper and serve adding a few thyme leaves to the dish