Something occurred to me as I looked at these photos.
Why make meatballs at all? Why not brown the meat and season it the same way?
True. That would have been easier. But I’m a little obsessed with mini things. Mini bites are cuter, more fun, easier to eat, and they fit in tiny jars and bowls—those sweet little ones with flowers that I inevitably break after paying too much for them.
I also like things that are uniform in a bowl. Little shells, small tomatoes, tiny meatballs, and those round mozzarella bites—everything the same size feels oddly satisfying. If you’ve spent any time here, you probably already know this meal was designed around those ciliegine. I love them. They come in a few sizes, pair perfectly with cherry tomatoes, and with a sprinkle of salt and pepper they’re one of the few things that have convinced me to eat a vegetable or two without protest.
And no, you don’t have to start the debate about whether a tomato is a fruit—save that for peak summer when I’m all over ripe tomatoes and proudly consuming more produce than usual.
This dish was also a great compromise at home between someone who loves pasta and someone who isn’t wild about big globs of tomato sauce. It has enough tomato flavor to satisfy the sauce-lover but remains light enough for a picky eater—plus it gives you the freedom to pick out the little mozzarella balls if you prefer.
Caprese Shells with Mini Meatballs
Yield:
4
45
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Ingredients
Meatballs
- 1 pound lean ground beef
- 1 large egg, slightly beaten
- 1 tablespoon olive oil
- 1/3 cup freshly grated Romano cheese
- 2 garlic cloves, minced
- 1 teaspoon dried basil
- 1 teaspoon dried parsley
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 cup panko bread crumbs
Pasta
- 1 1/2 pounds whole wheat pasta shells
- 1 tablespoon olive oil
- 2 garlic cloves, minced
- 1 (14 ounce) can diced tomatoes
- 1 pint grape tomatoes, halved or quartered
- 10 fresh basil leaves, chopped + more for topping
- 1 cup ciliegine (mini fresh mozzarella balls)
- Freshly grated Parmesan cheese, for topping
Instructions
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Preheat the oven to 400°F. Prepare water for the pasta and bring it to a boil. Spray a large baking dish with nonstick spray.
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In a large bowl, combine ground beef, egg, oil, Romano cheese, panko, garlic, salt, pepper, basil, and parsley. Mix gently—overworking the meat will make the meatballs tough. Using a teaspoon, form the mixture into small meatballs about the diameter of a nickel. Place them in the baking dish and bake for 20 minutes.
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While the meatballs bake, cook the pasta. In a large skillet over medium heat, warm the olive oil and sauté the garlic. Stir in the diced tomatoes, chopped basil, and the grape tomatoes. Before draining the pasta, reserve 1/3 cup of the cooking water and add it to the skillet. Toss the cooked pasta into the skillet, then add the baked meatballs. Turn off the heat and gently fold in the mozzarella. Finish with freshly grated Parmesan and extra basil.
Main Course
Italian
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Cutest little spoonful!