Meatballs Marinara with Tagliatelle and Burrata

Can't stop staring? Imagine how I felt sitting RIGHT IN FRONT of this amazing dish! It's quite possibly the best thing I've ever made. Tender, wide-ribboned tagliatelle pasta in a parmesan-infused, herby, zesty tomato sauce. Add golden brown, caramelized meatballs. I could have stopped there and everyone would have rejoiced. But no, I nestled a creamy ball of burrata cheese right on top, so the milky curd and cream on the inside could play in that sauce too. I'm telling you, you need to make this. Like now. 

And, I say this with confidence - you CAN make this now because it's easy. The sauce is a "dump and stir" style sauce made with pantry staples. The same herbs and spices used in the sauce are used in the meatballs and the meatballs are roasted (which means no messy splatters on your stove). The pasta cooks, well, like pasta - so that's easy. Now everything comes together in one pan and heads to the table with a burrata ball on top. That's it, but DANG, it's a big IT. You'll be making this regularly.

About the burrata: Although often mistaken for its mozzarella cousin, burrata is not mozzarella. Burrata means "buttered," which perfectly describes this amazing ball of creamy joy. It's an Italian cheese with a solid outer curd made from fresh mozzarella (either from cow or water buffalo milk), filled with soft, stringy curd and fresh cream. The filling is milky, buttery and rich and the outer "pouch" is the best mozzarella you've ever had. Note: in order for the creamy filling to ooze out when you cut into the burrata, make sure to get the cheese to room temperature before serving. Look for burrata next to the fresh mozzarella cheese in the grocery store. 

About the meatballs: As you probably know, I always roast my meatballs. I like the way the grease ends up on the parchment paper, and not in the sauce. Plus, while the oven works on the meatballs, I can be working on the sauce and pasta. If you want to cook the meatballs stove-top, simply cook them in the same skillet you plan to make the sauce in, and drain away the fat before you build the sauce.

Meatballs Marinara with Tagliatelle and Burrata

1 pound lean ground beef
1 teaspoon onion powder, divided
1 teaspoon garlic powder, divided
1 teaspoon dried oregano, divided
1 teaspoon dried basil, divided
Salt and ground black pepper
8-9 ounces tagliatelle pasta or any pasta of choice (I like wide ribbons for this dish)
2 cups tomato sauce (from a carton or can)
1 cup beef stock or beef broth
2-inch piece parmesan rind, or 2 tablespoons grated parmesan cheese
1 ball burrata cheese, room temperature
Fresh parsley leaves for serving (basil works too)
Freshly grated parmesan cheese for serving

Preheat the oven to 400 degrees. Line a large baking sheet with parchment paper or foil.
In a large bowl, combine the beef, 1/2 teaspoon each of the onion powder, garlic powder, oregano, and basil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Mix well and shape the mixture into 16 meatballs. Transfer the meatballs to the prepared pan and roast for 15 to 20 minutes, until the meatballs are browned and cooked through.
Meanwhile, cook the tagliatelle according to the package directions. Drain and set aside.
In a large saucepan or high-sided skillet, combine the tomato sauce, beef stock, parmesan rind, and remaining onion powder, garlic powder, oregano, and basil. Set the pan over medium heat and bring to a simmer. Reduce the heat to low and simmer for 10 minutes. Season to taste with salt and pepper.
Add the meatballs and tagliatelle to the sauce and stir to combine (use tongs to coat every noodle with sauce). Cook for 1 minute to heat through. Remove the pan from the heat and place the burrata on top of the pasta. Serve with parsley leaves on top and grated parmesan cheese on the side.

Serves 4