🍝 Macaroni Stew with Meatballs & Ketchup (No Veg)
Ingredients (Serves 4–5)
For the Meatballs:
-
1 lb (450 g) ground beef or pork (or mix)
-
1 egg
-
¼ cup breadcrumbs or crushed crackers
-
½ tsp salt
-
¼ tsp black pepper
-
Optional: 1 tsp garlic powder or onion powder
For the Stew:
-
2 cups dry macaroni (or elbow pasta)
-
2–2½ cups water or broth
-
½ cup ketchup (adjust to taste)
-
1 tbsp oil or butter
-
Salt & pepper to taste
🥣 Instructions
1. Make the Meatballs
-
In a bowl, mix the ground meat, egg, breadcrumbs, salt, and pepper.
-
Roll into small meatballs (about 1 inch).
-
In a large pot or deep skillet, heat 1 tbsp oil over medium heat. Brown the meatballs on all sides. Remove and set aside.
2. Cook the Macaroni Stew
-
In the same pot (leave the browned bits for flavor), add 2 cups of water or broth. Bring to a simmer.
-
Stir in the macaroni and ketchup. Add a pinch of salt if using water.
-
Return the meatballs to the pot. Cover and simmer for 12–15 minutes, stirring occasionally, until the pasta is cooked and the sauce thickens.
-
If needed, add a little more water to keep it from sticking or drying out.
3. Finish & Serve
-
Taste and adjust ketchup, salt, or pepper.
-
Serve hot, optionally topped with grated cheese if desired.
✅ Notes & Variations
-
Want it saucier? Add ¼ cup more ketchup or a spoonful of tomato paste + water.
-
You can make this one-pot by cooking everything in the same pot — just brown the meatballs first and build flavor from there.
-
For picky eaters, this is a no-veggie, sweet-savory win.
Want a baked version or a way to make it extra cheesy?