Simple Meatballs with Penne, Tomato Sauce, + Asiago
A classic combo of flavours that is oh-so-good. Extra cheese = extra joy too, of course. Goes really well with a glass of red.
Ingredients
- 1 lb Lean Ground Beef
- 1 Egg
- 2 tbsp Water
- 1/2 c Breadcrumbs
- 1/4 c Minced Onion
- 1/2 tsp Salt
- 1/8 tsp Pepper
- 1/2 lb Penne Pasta
- 2 tbsp Olive Oil
- 1 jar Your Fave Tomato Sauce
- Roughly Chopped Parsley Optional
- 1 200 gr wedge Asiago Cheese
Instructions
- Make the meatballs. Preheat the oven to 350°F. In a large bowl combine the beef, egg, water, bread crumbs, onion, salt, and pepper and combine. Mix gently, but thoroughly, with your hands (or a mixing spoon) to combine. Form this mixture into meatballs about 1-inch in diameter and place on a parchment-lined baking pan. Bake for 25 to 30 minutes until meatballs register 165°F on a meat thermometer (or until they are firm to the touch and no longer pink in the middle).
- While the meatballs are cooking, bring a large pot of salted water to a boil. Cook the pasta according to package instructions, drain and pop into a mixing bowl + toss with a few tablespoons of olive oil + a pinch of salt. Heat up the sauce till hot on the stove in a pan, stirring to prevent splatters.
- Divide the pasta amongst your bowls, then top with the sauce. Add the meatballs, then finish by grating loadsa cheese over each bowl. Finish with parsley if you’re feeling fancy.