SERVES 4
TOTAL TIME: 45 minutes
Meatloaf mix is a combination of equal parts ground beef, pork, and veal and is available at most grocery stores. If you cannot find meatloaf mix, substitute equal parts 90 percent lean ground beef and ground pork. You can substitute 1 cup small pasta shells or elbow macaroni for the ditalini if necessary. Serve with Parmesan cheese and crusty bread.
|
1 |
onion, chopped fine |
|
1 |
carrot, peeled and chopped fine |
|
1 |
tablespoon olive oil |
|
3 |
garlic cloves, minced |
|
3½ |
cups low-sodium chicken broth |
|
1 |
(28-ounce) can diced tomatoes |
|
8 |
ounces meatloaf mix |
|
¼ |
cup prepared basil pesto |
|
¼ |
cup panko bread crumbs |
|
Salt and pepper |
|
|
4 |
ounces (1 cup) ditalini |
1. Cook onion, carrot, and oil in Dutch oven over medium heat until vegetables are softened, about 5 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Stir in broth and diced tomatoes and simmer until vegetables are tender, about 10 minutes.
2. Meanwhile, mix meatloaf mix, pesto, panko, ⅛ teaspoon salt, and ⅛ teaspoon pepper together in bowl using hands until uniform. Pinch off heaping teaspoons of meat mixture and roll into ¾-inch meatballs (about 32 meatballs).
3. Working in batches, puree sauce until smooth and return to clean pot. Return to simmer, then stir in pasta and gently add meatballs. Continue to simmer, uncovered, until pasta is tender and meatballs are cooked through, 10 to 12 minutes. Off heat, season with salt and pepper to taste and serve.