You know we love a one pan meal around here! Ditalini is great pasta for one pan meals because of how easy it is to measure. We pair ditalini with garlic, herbs, browned meatballs, and peas for a one pan dinner perfect for any weeknight. Bonus? You can make this recipe in under 30 minutes from start to finish.
Ditalini Recipe
Ditalini (Italian for ‘little thimbles’) is a small tube shaped pasta. It’s perfect for one pan meals because it’s so easy to measure the pasta to liquid ratio (same concept with orzo). Ditalini boils quickly, and becomes fully cooked in only about 8-10 minutes. Because it’s small in size, ditalini is easy to scoop, making it perfect for a one pan dinner.
To make this ditalini recipe, start by browning meatballs (they can continue cooking with the pasta which will make them tender). To make the pasta even more flavorful, we combine garlic and herbs in the broth the pasta cooks in, resulting in a rich flavor throughout the entire dish. Add the meatballs back to the pan with the almost cooked pasta, along with the peas, and dinner is done. This recipe is that simple!
Pasta with Chicken Meatballs
I love using ground chicken for one pan meals. My tummy likes chicken better than beef! My favorite brand of ground chicken is Isernio’s, I’ve been using it for years. It is less dry than other brands because they use different cuts of chicken in the mixture. I actually wrote an entire blog post on how to use ground chicken because I love it so much!
Make a simple meatball mixture using ground chicken, an egg, breadcrumbs, spices, and mix to combine. Brown the meatballs in a skillet with a little bit of olive oil (if they are not fully cooked, that’s okay, we will add them back to the pan to cook with the pasta).
One Pan Pasta Recipe
The beauty of one pan pasta recipes is not only how quickly they come together, but how easy they are to add flavor to! I like to use chicken broth to flavor my one pan meals. It adds more depth than using just water. Depending on the dish, you can also use beef or vegetable broth, whatever your preference is.
Add granulated garlic, dehydrated thyme & parsley, & pepper to the broth for flavor. Keep in mind broth is naturally salty, so you don’t need to add extra salt. If you want to add salt, I encourage waiting until you taste this when it’s fully cooked to make that decision! Combine the broth mixture and the ditalini in a pan. Cook the ditalini (lid off) for about 3-4 minutes, and then reduce the heat to low. Add in the meatballs and the peas to the skillet to finish cooking with the lid on. I recommend stirring gently to avoid the ditalini sticking to the pan.
Reminder: Ground chicken is fully cooked once it reaches 160-165 degrees fahrenheit.
Serving, Storing & Variations of Ditalini & Meatballs
- Once the liquid has been absorbed, remove from heat and stir. This recipe yields 3-4 meatballs per serving.
- This has all the elements (protein, starch & vegetable) so I serve it on its own in bowls. Specifically, it’s a great couch dinner on a cozy night!
- I like to serve this with fresh parsley sprinkled on top, but any herb of choice would work. This is also great with a little bit of parmesan on top (but what isnt’).
- If you’re serving this to a crowd, you can easily double the recipe. Just remember to use a large enough pan.
- Meatballs a hassle? Simply sauté the ground chicken instead. Once the chicken is cooked, add the ditalini and broth mixture and continue to cook as instructed.
- If you have leftovers of this, you can refrigerate them in a lidded container for up to 3 days. This is actually a great recipe for meal prep!
More One Pan Dinner Recipes
- One Pan Meatballs and Pasta
- 20 Minute Shrimp and Orzo
- Easy Chicken in Tomato Sauce
- One Pot Spanish Chicken and Rice
- Ground Chicken Orzo Dinner
- Italian Soup with Sausage
Let’s eat!- Kathi and Rachel
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Garlic Herb Ditalini Skillet with Meatballs & Peas (one pan meal)
Ingredients
- 1 cup ditalini
- 3/4 cup frozen peas
- 1 tbsp olive oil
- 2 tbsp parsley (optional) (fresh & chopped for topping)
Chicken Meatballs
- 1 lb ground chicken
- 1/4 cup breadcrumbs (or panko crumbs)
- 1 egg
- 1 tsp dried parsley
- 1 tsp dried thyme
- 1 tsp granulated garlic
- 1 tsp dried oregano
- 1/2 tsp salt
- 1/2 tsp pepper
Broth
- 2 cups chicken broth
- 2 tsp granulated garlic
- 1/4 tsp pepper
- 1 tsp dried parsley
- 1 tsp dried thyme
Instructions
- In a large bowl, combine meatball ingredients. Form into 12 meatballs of like size (you can use a 2 tbsp cookie scooper for consistency). Set aside.
- In a large pan on medium heat, add 1 tbsp olive oil. Add meatballs to pan, and brown on all sides. Set aside in small bowl once browned. Meatballs will likely not be cooked through, and will continue cooking through with pasta.
- While meatballs are browning, combine broth mixture and whisk to combine.
- Turn heat to low after removing meatballs, and add ditalini, and broth mixture (be cautious of splattering). Stir ditalini, and cook with the lid off for 3-4 minutes.
- Add meatballs back to skillet, with peas, and stir. Place lid on pan and allow to cook for another 6-8 minutes, or until liquid is fully absorbed. Stir again before serving & enjoy.
Nutrition
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