Penne with Meatballs
Submitted By: Noodles
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500g lean veal mince
1 onion, very finely chopped
4 cloves garlic, finely chopped
1 egg white, lightly beaten
1 cup fresh breadcrumbs
1/2 cup finely chopped fresh parsley
1/4 cup finely chopped fresh oregano
cooking oil spray
1.5kg ripe tomatoes, peeled, roughly chopped
2 onion, thinly sliced
1/2 cup tomato paste
1/2 tsp sugar
Combine the veal mince, onion, half the garlic, the egg white, breadcrumbs, two thirds of the parsley and 1 tablespoon of the oregano. Season well. Mix with your hands until well combined. Shape into small balls. Spray a large non-stick frying pan with oil. Cook the meatballs in three batches over high heat for 4-5 minutes, or until browned, turning constantly. Remove from the pan.
Lightly spray the base of a large, deep non-stick saucepan with oil. Add the sliced onion and remaining garlic. Cook over low heat for 2-3 minutes, stirring. Add 2 tablespoons water, cover and cook for 5 minutes. Stir in the tomato and tomato paste. Simmer, covered, for 10 minutes, then uncover and simmer gently for 40 minutes. Add the meatballs, and simmer, covered, for 15-20 minutes, or until just cooked. Add the sugar, remaining parsley and oregano, and season.
Cook the penne in a large saucepan of rapidly boiling water until al dente, then drain. Serve with the hot meatballs.