Ziti with Mini Meatballs

Ziti with Mini Meatballs
Makes 8
Prep 30 m
Cook 12 m



  1. 1 of 5 In a large bowl, combine ground sirloin, grated mushrooms, 1/4 cup of the Parmesan, the bread crumbs, egg and 1/4 tsp each of the salt and pepper. With wet hands, roll into 3/4- to 1-inch meatballs (about 54). In a 12-inch nonstick skillet, heat 1 tbsp of the oil over medium-high heat.
  2. 2 of 5 Meanwhile, bring a large pot of lightly salted water to a boil. Add ziti and cook 10 minutes. Drain, reserving 1/2 cup pasta water.
  3. 3 of 5 Once oil is hot, add half the meatballs. Cook 4 minutes, turning until browned all over. Transfer to a plate and add remaining 1 tbsp oil to skillet. Cook remaining meatballs and remove to plate.
  4. 4 of 5 Reduce heat in skillet to medium and add kale, garlic and red pepper flakes. Cook 2 minutes. Stir in chicken broth, reserved pasta water and remaining 1/4 tsp each salt and pepper. Cook 2 more minutes. Stir ziti into skillet.
  5. 5 of 5 In a large bowl, combine meatballs and pasta mixture with remaining 1/4 cup Parmesan. Gently toss to combine. Serve with additional grated Parmesan, if using.
Nutrition Information for Ziti with Mini Meatballs
Servings Per Recipe: 8
Per Serving: 31 g pro., 4 g fiber, 517 mg sodium, 497 kcal cal., 83 mg chol., 12 g Fat, total, 66 g carb., 3 g sat. fat