Steps
1
Bring a large pot of water to a boil, and add salt. Cook pasta, stirring occasionally, until al dente, 2 to 3 minutes less than package instructions. Reserve 1/2 c. pasta water before draining. Transfer pasta to a medium bowl; reserve pot.
2
Meanwhile, in a blender, blend tomatoes until smooth; set aside.
3
In a medium bowl, combine chuck, panko, egg, oregano, garlic powder, and 1/2 tsp. salt. Roll into 1" balls, and arrange on a plate.
4
In same large pot over medium-high heat, heat oil. Cook meatballs, turning occasionally, until browned all over, 4 to 6 minutes. Transfer meatballs to a plate, and wipe any excess oil from pot.
5
In the same pot over medium-high heat, melt butter. Cook garlic, stirring constantly, until golden and fragrant, about 1 minute. Add reserved tomatoes, tomato sauce, granulated sugar, and 1/2 tsp. salt, and stir to combine.
6
Return meatballs to pot with sauce, and bring to a boil. Then reduce heat to medium-low and simmer, stirring occasionally, until meatballs are cooked through and sauce has thickened, 10 to 12 minutes.
7
Remove from heat, and stir in cheddar, half-and-half, and Parmesan until combined and melted. Add pasta, and toss to coat. If needed, add reserved pasta water a few tablespoons at a time to thin sauce.
8
Divide pasta and meatballs among bowls. Top with more Parmesan.
Nutrition Facts
Per serving786 calories
Calories from
- Protein 16%
- Carbs 45%
- Fat 39%
-
Fat High 34 g 52%
-
Saturated Fat High 14 g 70%
-
Carbohydrates High 87 g 28%
-
Fiber High 5 g 20%
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Sugar High 11 g 22%
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Protein High 32 g 64%
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Cholesterol High 135 mg 45%
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Sodium High 916 mg 38%
% Daily Value is based on a 2,000 calorie diet. Servings isn't set, so the recipe counts as 4.
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