Cherry Tomato Pasta Sauce & Meatballs
The easiest cherry tomato pasta sauce! Fresh cherry tomatoes, basil, lemon, and parmesan come together for a light, flavorful summer pasta.
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Servings: 4
Ingredients
For the Meatballs:
- 1 lb ground chicken
- 3/4 cup grated parmesan cheese
- 1/3 cup panko breadcrumbs
- 1/4 cup chopped fresh flat leaf parsley
- 2 eggs
- 1 Tablespoon ketchup
- 1 Tablespoon milk or water
- 2 teaspoons Famous Dave's Steak and Burger Seasoning or salt + more garlic powder
- 1 teaspoon garlic powder
- 1/4 teaspoon salt
For the Tomato Basil Pasta:
- 1 pound orecchiette pasta
- 2 Tablespoons unsalted butter
- 2 Tablespoons olive oil
- 2 quart containers cherry tomatoes, halved
- 2 teaspoons Famous Dave's Steak and Burger Seasoning or salt + more garlic powder
- 1 teaspoon garlic powder
- 2/3 cup grated parmesan
- 1/2 cup fresh basil roughly chopped
- 1 lemon juiced
Instructions
Make the Pasta:
- Bring a large pot of salted water to a boil and cook the pasta according to package directions. Drain the pasta and set aside.
Make the Meatballs:
- Preheat your oven to 425 degrees and line a baking sheet with parchment paper.
- In a large bowl, combine all meatball ingredients. Mix gently with your hands or a spatula until just combined.
- Scoop and roll into small 1 Tablespoon-sized meatballs (we like about 1-inch meatballs).
- Place the meatballs on a parchment-lined baking sheet.
- Bake for 10 minutes, or until the internal temperature reaches 165 degrees.
Make the tomato basil sauce:
- In a large skillet over medium heat, melt the butter and oil.
- Add the halved cherry tomatoes, steak seasoning, and garlic powder. Cook for 8–10 minutes, stirring occasionally, until the tomatoes start to break down and get saucy.
- Simmer for 5 minutes, until the sauce has thickened a little bit. It will be pretty liquidy, but that's okay.
- Add the drained pasta, baked meatballs, parmesan, fresh basil, and lemon juice to the pan and toss everything together until coated and glossy.
- Serve the pasta warm.