Cheesy Meatball Pasta Recipe

This was an amazing recipe.  Took about 1/2 hour to make and the kids devoured it.  It was my very first time making this recipe and my first time making meatballs.  I was a bit nervous about how they’d turn out (flavor, too dry) but they came out fabulous.  Kids said this is definitely an ‘add to our normal menu’ meal.

This isn’t a low-calorie meal but it was quick and easy to make and the kids loved it.  I love that it is all normal ingredients we regularly have in our home.

This is two recipes in one (plus I added peas on the side).  Get any shape pasta you want and put it in a large pot to boil and then start the recipe for the meatballs.  That way everything will be done at the same time and ready to plate.  If your family doesn’t like peas (my kids love them) you can do another vegetable or a salad to have with the meal.

Last step- make sure you give a few minutes so the cheese melts on top.  I mixed it up to serve it but you can serve with the melted cheese on top too.  You can not have too much cheese.

Ingredients:

1 pound ground turkey burger (defrosted).

1/4 cup Italian salad dressing (divided in to 2 Tablespoons and the rest later).

1/4 cup mayonnaise.

1/2 cup sour cream.

10 crushed saltine crackers.

1 chicken bouillon cube.

1 cup shredded medium cheddar cheese.

1 cup boiling water.

Directions:

Boil water, add pasta, boil pasta, drain water and set aside.  Do this while you are creating the meatballs.
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Mix Italian salad dressing and mayonnaise together.  Add a dash of mustard if you want a little more kick.

Mix in mixing bowl: meat, crackers and 2 Tablespoons of the dressing mix.

Heat up skillet pan with a little bit of olive oil (enough to coat the bottom of the pan).

Add remaining dressing.

Heat on medium heat.

As it is heating roll meat into 1-inch balls and add to the pan.  You will have about 20 meatballs.

While meatballs are cooking put bouillon cube into cup on boiling water and stir until cube has dissolved.

Cook 5 minutes and roll to other side and cook 5 more minutes.  Brown all sides.

Add bouillon water into pan.

Cook 5-7 more minutes.

Stir in sour cream to pan.

Cook 60 seconds, stirring frequently on low-medium heat, until heated.

Remove pan from heat.

Add shredded cheese to top of meatballs.

Cover pan for 5 minutes or until cheese melts.

Add pasta to plate and top with meatball and sauce.

Add dash of pepper if desired.

Serve hot.

 

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