Penne Pasta with Meatballs is a classic Italian-American dish that’s hearty, comforting, and full of flavor. It’s a perfect combination of tender meatballs simmered in a rich tomato sauce, served over al dente penne pasta. Here’s a simple recipe for making Penne Pasta with Meatballs:
Ingredients:
For the Meatballs:
- 1 lb ground beef (or a mix of beef and pork for extra flavor)
- 1/2 cup breadcrumbs (preferably fresh or panko)
- 1/4 cup grated Parmesan cheese
- 1/4 cup fresh parsley, chopped (or 1 tablespoon dried parsley)
- 1 egg
- 2 cloves garlic, minced
- 1 teaspoon dried oregano (or Italian seasoning)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup milk (to moisten the breadcrumbs)
- Olive oil, for frying
For the Tomato Sauce:
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 (28 oz) can crushed tomatoes (or whole tomatoes, crushed by hand)
- 1 teaspoon dried oregano
- 1 teaspoon dried basil (or fresh basil, if you prefer)
- 1/2 teaspoon sugar (optional, to balance acidity)
- Salt and pepper, to taste
- 1/4 cup fresh basil or parsley, chopped (for garnish)
For the Pasta:
- 12 oz penne pasta
- Salt, for the pasta water
Instructions:
1. Make the Meatballs:
- Mix the Ingredients: In a large mixing bowl, combine the ground beef, breadcrumbs, Parmesan, parsley, egg, minced garlic, oregano, salt, and pepper. Add the milk and mix until everything is well combined. If the mixture feels too wet, add a little more breadcrumbs.
- Form the Meatballs: Roll the meat mixture into meatballs, about 1 to 1 1/2 inches in diameter. You should get about 20-24 meatballs depending on the size.
- Brown the Meatballs: In a large skillet, heat a few tablespoons of olive oil over medium heat. Add the meatballs in batches, being careful not to overcrowd the pan. Brown them on all sides, about 5 minutes per batch. They don’t need to be fully cooked through at this point since they will finish cooking in the sauce.
- Set Aside: Once browned, transfer the meatballs to a plate and set aside.
2. Make the Tomato Sauce:
- Sauté the Onion and Garlic: In the same skillet (add a bit more oil if needed), sauté the chopped onion over medium heat for about 5 minutes, until soft and translucent. Add the minced garlic and cook for an additional 1 minute, until fragrant.
- Add the Tomatoes: Pour in the crushed tomatoes, dried oregano, basil, and a pinch of sugar (if using). Stir to combine, then bring the sauce to a simmer. Let the sauce cook for 15-20 minutes, stirring occasionally.
- Season the Sauce: Taste the sauce and add salt and pepper as needed. If the sauce is too acidic, you can add a pinch more sugar or a splash of cream (optional) to balance the flavors.
3. Cook the Pasta:
- Boil the Penne: While the sauce simmers, bring a large pot of salted water to a boil. Add the penne pasta and cook according to the package instructions until al dente (usually 9-11 minutes). Drain the pasta, reserving a small cup of pasta water in case you need to thin out the sauce later.
4. Combine and Simmer:
- Add the Meatballs to the Sauce: Carefully add the browned meatballs to the simmering tomato sauce. Spoon some sauce over each meatball to coat. Let the meatballs simmer in the sauce for another 15-20 minutes, or until they are cooked through and tender.
- Add the Pasta: Once the meatballs are cooked through, add the drained penne pasta directly to the sauce and toss to coat. If the sauce is too thick, add a splash of reserved pasta water until you reach your desired consistency.
5. Serve:
- Plate the Pasta: Serve the penne pasta with meatballs in bowls or on plates. Garnish with fresh basil or parsley and a generous sprinkle of Parmesan cheese.
Tips:
- For Extra Flavor: For a richer flavor, you can add a splash of red wine to the tomato sauce and let it reduce before adding the tomatoes.
- Meatball Texture: If you prefer more tender meatballs, make sure not to overwork the meat mixture. The more you handle it, the denser the meatballs will be. Lightly mix the ingredients and form them gently.
- Freezing Meatballs: You can freeze the meatballs (uncooked or cooked) for later use. Just freeze them on a baking sheet and transfer to a bag once frozen. To cook, simmer them directly from frozen in the sauce or bake them in the oven.
Serving Suggestions:
- Serve this hearty dish with a side of garlic bread or a simple green salad to balance the richness.
- A glass of red wine, such as Chianti or Merlot, pairs wonderfully with the robust flavors of the meatballs and sauce.
Enjoy!
This Penne Pasta with Meatballs is a classic, family-friendly meal that’s full of savory goodness. The combination of tender pasta, flavorful meatballs, and rich tomato sauce makes it a satisfying dish for any occasion!
