One-Pan Creamy Mini Meatball Orecchiette

Season the ground beef with salt and black pepper, then roll into mini meatballs about 1 teaspoon each.

Heat the olive oil in a large deep skillet over medium heat and brown the meatballs for 4–5 minutes, turning occasionally; they will finish cooking in the sauce.

Reduce the heat slightly, add the minced garlic and sauté for 30 seconds, then stir in Italian seasoning, paprika, onion powder, garlic powder, and additional black pepper.

Pour in the chicken broth and marinara sauce, add the dry orecchiette pasta, and gently stir until the pasta is mostly submerged.

Cover the skillet and simmer for 12–17 minutes, stirring occasionally, until the pasta is tender and the meatballs reach an internal temperature of 160°F, adding a splash of extra broth if needed.

Reduce the heat to low and stir in the heavy cream; let it simmer gently for another 2–3 minutes.

Turn off the heat and stir in the freshly grated Parmesan cheese until the sauce becomes creamy; top with fresh parsley and the extra Parmesan cheese.

Allow the dish to rest for a couple of minutes to thicken, then serve.