This is a hearty and different way to get the best parts of lasagna…the cheesy gooey-ness, the noddles, and yummy Italian meatballs. This also makes my skirt fly up.
Mix the ingredients together in a bowl. Get in there with your hands. Clean hands.
Roll into bite sized balls. This recipe makes a large batch of meatballs. I use half for this recipe and freeze the other half to use for another meal.
Heat a large dutch oven pan over medium heat with a tablespoon of vegetable oil.
Brown the meatballs (in batches) and drain on paper towels. You don’t want to cook them, just brown them. This makes a lot of meatballs. I freeze half to use for spaghetti later on.
Add shredded carrot, diced onion, and garlic to the pot.
Stir and cook until soft about 3-4 minutes. Scrape up the brown bits.
Add chicken broth and crushed tomatoes.
Bring to a boil, add pasta and meatballs, and turn heat to low-medium and simmer for 15-20 minutes until pasta is cooked and meatballs are cooked through.
When done, mix in parmesan cheese, fresh parsley and basil.
Serve it up! Top with some more fresh parsley and shredded mozzarella cheese.
As you stir, the cheese becomes all melty and gooey. . . Ahhhhhh. . .
Key & Peele – Pizza Order. This makes me giggle uncontrollably. Oh Claire.