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Linguine with Meatballs and Roasted Tomatoes

Grape tomatoes turn soft, juicy, and caramelized with a roast in the oven for a mostly hands-off tomato sauce. The meatballs can be doubled and frozen for later use.

Serves 4
780 calories per serving


> 4 cloves garlic
> 2 pints grape tomatoes
> 4 tbsp olive oil
> 3 sprigs thyme
> 1 lb ground beef, 90% lean
> 1/3 cup bread crumbs
> 1/2 cup grated Parmesan cheese
> 1 large egg
> 3/4 (16 oz) pkg linguine


Preheat oven to 400°F. Thinly slice 2 garlic cloves.
Put sliced garlic, tomatoes, 1 tbsp oil, thyme, salt, and pepper on a large rimmed baking sheet. Toss to combine. Roast 30 min., until tomatoes are caramelized and softened, stirring once halfway through.
Meanwhile, mince remaining 2 garlic cloves. In a large bowl, combine minced garlic, ground beef, bread crumbs, ¼ cup Parmesan cheese, egg, salt, and pepper. Form mixture into 12 meatballs. Place onto parchment-lined baking sheet and bake 20 min., until fully cooked.
Preheat broiler. Brown meatballs under broiler 2–3 min., until golden brown.
Meanwhile, bring a large pot of salted water to a boil on high. Cook linguine according to package directions. Drain and return to pot.
Into pot with cooked linguine, add roasted tomatoes, meatballs, remaining 3 tbsp oil, salt, and pepper. Toss to combine, and garnish with remaining ¼ cup Parmesan cheese.

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