Beef Meatballs with Penne in Spicy Tomato Sauce
4 servings
35 minutes
Beef meatballs with penne in a spicy tomato sauce embody the Italian passion for rich flavors and cozy home cooking. The dish's origins trace back to traditional Italian cuisine, where pasta and meatballs have long been symbols of family dinners. Tender meatballs made from juicy ground beef with aromatic spices are browned to a crispy crust and then simmered in a rich tomato sauce with horseradish for added heat. The penne absorbs this spicy sauce, becoming incredibly juicy. The dish is perfect for friendly gatherings or a cozy evening with family. Basil adds freshness and highlights the rich flavor palette. The presentation is simple yet elegant: appetizing pasta with aromatic meatballs is a true gastronomic delight that will please anyone who tries it.
1
Boil the penne in salted water for 7 minutes. Drain the water and drizzle the penne with sunflower oil.
- Penne: 200 g
- Olive oil: 2 tablespoons
2
Peel the onion, chop it into very small cubes. Mix the minced meat with the onion, add cumin and garlic, season with salt and pepper, and mix thoroughly. Pound the minced meat against the table or bowl a few times.
- Onion: 1 head
- Ground beef: 300 g
- Cumin (zira): to taste
- Garlic powder: to taste
3
Form meatballs with a diameter of 4-5 cm. You should get a total of 14-16 pieces.
4
Heat 2 tablespoons of sunflower oil in a pan and fry the meatballs over high heat for 2 minutes, stirring. Pour in the tomato juice and heat over medium heat for 6 minutes.
- Olive oil: 2 tablespoons
- Tomato juice: 200 ml
5
Add tomato sauce and horseradish; heat while stirring over medium heat for 3 minutes.
- Tomato sauce: 300 g
- Horseradish: to taste
6
Add the penne, gently mix it with the sauce, season with salt and pepper to taste, heat for 1 minute over low heat, and remove from heat.
- Penne: 200 g
- Green basil: to taste
7
Serve the penne with meatballs on plates, garnished with basil leaves.
