Cheeseburger Meatballs & Pasta


  • 2   slices white sandwich bread, torn into pieces
  • 1   small onion, finely chopped
  • 1   egg
  • 3/4 tsp (4 mL) each salt and ground black pepper
  • 12 oz (350 g) 90% lean ground beef
  • 1 tbsp (15 mL) canola oil, divided
  • 3 cups (750 mL) chicken stock
  • 2 tbsp (30 mL) flour
  • 6 oz (175 g) uncooked campanelle pasta (11/2 cups/375 mL)
  • 4 oz (125 g) chive & onion 1/3 less fat cream cheese spread
  • 6 oz (175 g) sharp cheddar cheese, shredded (11/2 cups/375 mL), divided
  • 2 cups (500 mL) broccoli florets


  1. Combine bread, onion, egg, salt and pepper in a large bowl; mix until a smooth paste forms. Add beef; mix gently but thoroughly. Using a level Small Scoop, scoop beef mixture, forming about 36 meatballs. 

  2. Heat ½ tbsp (2 mL) of the oil in Rockcrok (2.5-qt./2.35-L) Everyday Pan over medium heat 2-4 minutes or until shimmering. Cook half of the meatballs 3-4 minutes or until browned, turning occasionally. Remove from Pan. Repeat with remaining oil and meatballs; remove from Pan. 

  3. Whisk stock and flour until smooth; add to Pan. Stir in pasta; cook, covered, 9-11 minutes or until pasta is almost tender, stirring occasionally. Stir in cream cheese spread and half of the cheddar until sauce is smooth. Stir in broccoli and meatballs. Cook, covered, 2-3 minutes or until broccoli is tender; remove from heat.  

  4. Top with remaining cheddar; cover and let stand 1-2 minutes or until cheese is melted. 


  • 6 servings  servings

Nutrients per serving:

Calories 450, Total Fat 23 g, Saturated Fat 11 g, Cholesterol 110 mg, Sodium 890 mg, Carbohydrate 30 g, Fiber 2 g, Protein 28 g

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