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Penne with mozzarella meat balls

Prep 5 min - Cook 50 min / Serves 4-6 - 24 Meatballs / Photographer Janet Zenari / LoadingBookmark / Print /
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Meatballs with any type of pasta are a real favourite and always seem to be well received at any meal.  In some parts of Italy it is traditional to eat the meat balls separately with a salad then eat the pasta and sauce.  This ensures you serve vegetables and stretches the meal for a larger family.   Our recipe is simply presented with the pasta and meatballs.  

Ingredients

  • 1 onion – peeled, rinsed, diced finely
  • 2 garlic cloves – peeled, rinsed, crushed
  • 1/2 cup parsley – washed, diced finely
  • 1 cup mozzarella – grated
  • 600g / 21oz veal mince
  • 3/4 cup breadcrumbs
  • 1 egg
  • 4 tablespoons olive oil – for frying
  • 2 – 400g / 14oz tins tomato – blended
  • Water – for boiling
  • 350g / 12oz penne pasta – pictured wholemeal

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Directions

  1. Prepare vegetables and cheese.
  2. In a large bowl add garlic, parsley, mozzarella, mince, breadcrumbs and egg mix well to combine with clean hands.
  3. With a tablespoon load a heap of meat mixture and with wet hands roll mixture into a ball and place on a plate. Repeat until mixture is finished.
  4. Heat oil in a large frying pan on low heat.
  5. Add meat balls and onion rotate to lightly brown meat balls all over.  Constantly stir to prevent meat from sticking and onions from browning for approximately 3 – 5 minutes.
  6. Add blended tomatoes to cover over meatballs, bring to boil and simmer on low heat covered for 30 minutes.
  7. Slightly remove lid of frying pan for a further 15 minutes to thicken sauce.
  8. In the last 15 minutes of the sauce cooking, boil water in a large pot.  Add penne and cook to directions on pack. Drain.
  9. Add sauce and penne into serving bowl mix to combine.  Serve.

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