Lucy M. Master pasta spirals with herbed meatballs and add a quick, impressive dish to your weeknight dinner rotation. This recipe delivers satisfying, homemade flavors in under 70 minutes using accessible ingredients and straightforward techniques. The tender meatballs absorb the rich tomato-basil sauce while the spiral pasta captures every drop of flavor. Impress family with this Italian-inspired comfort food that proves delicious, satisfying dinners don’t require hours of cooking or complicated methods.
Why You’ll Love this Pasta Spirals with Herbed Meatballs
You’re going to love how this dish manages to feel both comforting and impressive without requiring you to spend your entire evening in the kitchen. I mean, when’s the last time you made homemade meatballs and everyone thought you’d slaved away for hours.
The herbed turkey meatballs are tender and flavorful, nestled perfectly in a rich tomato-basil sauce that tastes like it simmered all day. Pasta spirals catch the sauce in their curves, making every bite satisfying. What draws me to this recipe is how it balances nutrition with pure comfort.
Ground poultry keeps things lighter than beef, while fresh herbs and real Parmesan elevate the whole thing. It’s the kind of dinner that makes your family actually excited about eating together.
Balance casual meatball nights with Mary Berry’s Beef Stroganoff for something a bit more special. The velvety mushroom sauce and paprika spice make it ideal for impressing dinner guests without the fuss.
What Ingredients are in Pasta Spirals with Herbed Meatballs?
This pasta dish requires a thoughtfully curated selection of fresh and pantry staples that work together to create a balanced, flavorful meal. The ingredients are divided into three components: the tomato-basil sauce that forms the foundation, the herbed meatballs that provide protein and texture, and the pasta that ties everything together. Most of these items are likely already in your kitchen, making this recipe both accessible and economical for weeknight dinners.
Ingredient List
For the Tomato-Basil Sauce:
- 1 tbsp olive oil
- 1 coarsely chopped onion
- 2 crushed garlic cloves
- 2 × 14 oz (400 g) cans chopped tomatoes
- 1 tsp granulated sugar
- Salt and black pepper to taste
- 1 tbsp chopped fresh basil
For the Herbed Meatballs:
- 1 lb (500 g) ground turkey or chicken
- 2 tbsp chopped fresh parsley
- 1 tsp chopped fresh thyme
- 2 oz (60 g) grated Parmesan cheese
- ½ cup fresh breadcrumbs
- 1 large beaten egg
- Olive oil for frying
For the Pasta:
- 1 lb (500 g) pasta spirals (rotini)
- Fresh basil for garnish
- Grated Parmesan cheese for garnish
When shopping for ingredients, prioritize fresh herbs over dried varieties, as they greatly enhance the flavor profile of both the sauce and meatballs. If fresh basil or thyme aren’t available, dried herbs can work as substitutes, though use about one-third of the amount called for since dried herbs are more concentrated. Guarantee your ground poultry is fresh and that your breadcrumbs are made from day-old bread for the perfect texture in the meatballs.
How to Make this Pasta Spirals with Herbed Meatballs
- Begin by preparing the tomato-basil sauce: pour the oil into a deep frying pan and warm it over medium heat. Add the onion and garlic, then cook gently, stirring occasionally, for 3–4 minutes until they soften and become fragrant without browning.
- Stir in the tomatoes along with the sugar, breaking up any large pieces with your spoon. Season the mixture with salt and pepper, mixing well to combine. Let the sauce simmer uncovered for approximately 20 minutes, stirring from time to time, until the onion is completely soft and the sauce has reduced to a thick, rich consistency.
- While the sauce is simmering, prepare the meatballs: in a large mixing bowl, combine the ground turkey or chicken with the chopped parsley, thyme, grated Parmesan cheese, bread crumbs, and egg. Season generously with salt and pepper. Using your hands, mix everything together until just combined—be careful not to overmix, which can make the meatballs tough. Dampen your hands with water to prevent sticking, then shape the mixture into balls roughly the size of large walnuts, placing them on a plate as you go.
- Heat a thin layer of oil in a large frying pan over medium-high heat. Working in batches if necessary to avoid crowding, add the meatballs to the pan and cook for about 8 minutes, turning them occasionally to brown evenly on all sides, until they’re golden and cooked all the way through. Use a slotted spoon to lift the cooked meatballs from the pan and transfer them briefly to paper towels to drain any excess oil. Then nestle the meatballs into the finished tomato sauce and let them heat through gently for about 5 minutes, allowing the flavors to meld together.
- Meanwhile, bring a large pot of salted water to a boil and cook the pasta for 8–10 minutes until tender but still with a slight bite. Drain the pasta thoroughly in a colander, then transfer it to serving plates or a large platter. Top the pasta generously with the meatballs and their rich tomato sauce. Finish with a garnish of freshly shredded basil leaves and a sprinkle of grated Parmesan cheese before serving hot.
Pasta Spirals with Herbed Meatballs
Ingredients
Method
- Begin by preparing the tomato-basil sauce: pour the oil into a deep frying pan and warm it over medium heat. Add the onion and garlic, then cook gently, stirring occasionally, for 3–4 minutes until they soften and become fragrant without browning.
- Stir in the tomatoes along with the sugar, breaking up any large pieces with your spoon. Season the mixture with salt and pepper, mixing well to combine. Let the sauce simmer uncovered for approximately 20 minutes, stirring from time to time, until the onion is completely soft and the sauce has reduced to a thick, rich consistency.
- While the sauce is simmering, prepare the meatballs: in a large mixing bowl, combine the ground turkey or chicken with the chopped parsley, thyme, grated Parmesan cheese, bread crumbs, and egg. Season generously with salt and pepper. Using your hands, mix everything together until just combined—be careful not to overmix, which can make the meatballs tough. Dampen your hands with water to prevent sticking, then shape the mixture into balls roughly the size of large walnuts, placing them on a plate as you go.
- Heat a thin layer of oil in a large frying pan over medium-high heat. Working in batches if necessary to avoid crowding, add the meatballs to the pan and cook for about 8 minutes, turning them occasionally to brown evenly on all sides, until they’re golden and cooked all the way through. Use a slotted spoon to lift the cooked meatballs from the pan and transfer them briefly to paper towels to drain any excess oil. Then nestle the meatballs into the finished tomato sauce and let them heat through gently for about 5 minutes, allowing the flavors to meld together.
- Meanwhile, bring a large pot of salted water to a boil and cook the pasta for 8–10 minutes until tender but still with a slight bite. Drain the pasta thoroughly in a colander, then transfer it to serving plates or a large platter. Top the pasta generously with the meatballs and their rich tomato sauce. Finish with a garnish of freshly shredded basil leaves and a sprinkle of grated Parmesan cheese before serving hot.
Notes
What Type of Pasta Goes Best with Meatballs?
Pasta spirals, penne, and rigatoni are ideal choices for meatballs as their ridged surfaces and hollow centers trap sauce beautifully. These shapes hold meatballs securely without sliding around, creating balanced bites. Spaghetti works but offers less sauce retention. Avoid delicate shapes like angel hair, which break easily under meatball weight and don’t capture sauce effectively. Chunky pasta shapes complement hearty meatballs perfectly, providing textural contrast and ensuring every forkful includes meat and sauce. Choose sturdy, substantial shapes that support generous portions without becoming overwhelming. The pasta should complement rather than compete with the meatballs, creating harmonious, satisfying meals.What Type of Pasta Goes Best with Meatballs?
Pasta spirals, penne, and rigatoni are ideal choices for meatballs as their ridged surfaces and hollow centers trap sauce beautifully. These shapes hold meatballs securely without sliding around, creating balanced bites. Spaghetti works but offers less sauce retention. Avoid delicate shapes like angel hair, which break easily under meatball weight and don’t capture sauce effectively.
Chunky pasta shapes complement hearty meatballs perfectly, providing textural contrast and ensuring every forkful includes meat and sauce. Choose sturdy, substantial shapes that support generous portions without becoming overwhelming. The pasta should complement rather than compete with the meatballs, creating harmonious, satisfying meals.
Pasta Spirals with Herbed Meatballs Substitutions and Variations
Several easy swaps can transform this dish into something that better matches what’s in your pantry or what your family actually enjoys eating. I’d swap the ground turkey for beef or Italian sausage if poultry isn’t your thing. Don’t have fresh basil.
Dried works fine, though I’d use about a third of the amount since it’s more concentrated. Can’t find breadcrumbs? Crushed crackers or even oats do the job. If Parmesan seems fancy for your crew, cheddar or mozzarella blend in nicely.
Want veggie-packed meatballs? I’d finely chop mushrooms or zucchini and mix them in. For the sauce, swap canned tomatoes for fresh ones when they’re in season. Rotini stuck? Any pasta shape works equally well here.
What to Serve with Pasta Spirals with Herbed Meatballs
Once you’ve got your meatballs simmering and your pasta water boiling, you’re probably wondering what else should hit the table to round out the meal. I’d suggest a crisp green salad with lemon vinaigrette to cut through the richness of that tomato-basil sauce.
Garlic bread? Absolutely. Crusty Italian bread soaks up every last drop of sauce like it’s designed for this exact purpose. If I’m feeling fancy, I’ll add roasted vegetables—zucchini, bell peppers, or asparagus work beautifully alongside the spirals.
A simple arugula salad with shaved Parmesan adds freshness too. For drinks, I’m thinking a light Italian white wine or sparkling water with lemon. These sides complement the herbed meatballs without stealing the spotlight.
Final Thoughts
This meatball-and-pasta combo is one of those dishes that’ll make your kitchen smell incredible while barely demanding your attention—and honestly, that’s kind of the whole point of a family dinner. You’re getting tender meatballs infused with fresh herbs, a robust tomato-basil sauce, and perfectly cooked pasta, all coming together on one plate without requiring you to juggle five different pans simultaneously. The beauty here lies in its simplicity. You can prep the meatballs ahead, simmer the sauce while the pasta cooks, and boom—dinner’s ready. It’s the kind of meal that tastes like you’ve been slaving away when really, you’ve just been smart about timing. No fancy techniques needed, just quality ingredients and a little patience doing the heavy lifting for you.
