Meatballs With Penne
Ingredients
- 2-3 tbsp olive oil ⓘ
- 2 None garlic cloves, thinly sliced ⓘ
- 2 cans (400g each) chopped tomatoes ⓘ
- 4 tbsp red wine ⓘ
- 1 None onion, peeled and grated
- 20 g Parmesan, grated, plus shavings to serve ⓘ
- 3 tbsp chopped fresh parsley ⓘ
- 500 g lean minced beef ⓘ
- Pinch None chilli flakes ⓘ
- 1 None medium egg yolk ⓘ
- 25 g breadcrumbs ⓘ
- 300 g penne ⓘ
Instructions
- Heat 1 tbsp oil in a large saucepan over medium heat. Add the garlic and cook for 1-2 mins, then add the tomatoes and wine. Bring to a boil, then reduce heat and simmer for 15 mins until the sauce has thickened.
- Meanwhile, mix together the ground beef, onion, breadcrumbs, parsley, Parmesan, pepper flakes and egg yolk. With wet hands, form the mixture into 24 small meatballs. Heat the remaining 1 tbsp oil in a large skillet over medium-high heat. Add the meatballs and brown for 5-6 mins, turning often. Add the meatballs to the sauce and gently simmer for 10-12 mins until cooked through.
- Cook the pasta according to the package directions; drain well. Mix the pasta into the sauce and warm through. Serve sprinkled with Parmesan shavings and sliced basil.
Nutrition & Diet Analysis (per serving)
929
kcal
46% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).