Penne with Meatballs in Tomato Sauce Recipe

How to Make Penne with Meatballs in Tomato Sauce?

Serve: 6


  • 500 g / 1 lb lean veal mince
  • 4 cloves garlic, finely chopped
  • 1 onion, very finely chopped
  • 1 cup / 80 g / 2 3/4 oz fresh white breadcrumbs
  • 1 egg white, lightly beaten
  • 1/2 cup / 30 g / 1 oz finely chopped fresh parsley
  • 3 tablespoons finely chopped fresh oregano
  • cooking oil spray
  • 1.5 kg / 3 lb ripe tomatoes
  • 2 onions, finely sliced
  • 1/2 cup / 125 g / 4 oz tomato paste
  • 1/2 teaspoon sugar
  • 350 g / 12 oz penne
  • salt and pepper 


  1. In a large bowl, combine the veal mince, half the garlic, chopped onion, breadcrumbs, egg white, 1 tablespoon of the oregano and two-thirds of the parsley. Season with the salt and pepper to taste.
  2. Using your hands, combine the mixture until well mixed, then shape into 36 meatballs balls.
  3. Spray the base of a large non-stick frying pan lightly with the oil. Place in 12 meatballs and cook over high heat for approximately 5 minutes, turning frequently. Make sure they turn brown all round.
  4. Remove the meatballs from the pan, then repeat the steps with the remaining meatballs in two batches.
  5. In the base of each tomato, score a cross, then put in a heatproof bowl. Pour in some boiling water until the tomatoes are just covered.
  6. Leave the tomatoes until their skins start to come away. Drain and plunge into a bowl of iced water. Peel the skin and roughly chop the flesh.
  7. Spray the base of a large, non-stick, deep saucepan lightly with the oil. Add the in the remaining garlic and sliced onion. then cook over low heat for about 3 minutes, stirring frequently.
  8. Sprinkle 2 tablespoons water over. Cover and continue to cook for approximately 4 minutes. Make sure the onions become soft.
  9. Stir in the chopped tomatoes with the tomato paste. Cover with lid and let simmering for about 8-10 minutes. Open the cover and continue to simmer for another 45 minutes.
  10. Add in the meatballs. Cover again and allow to simmer for about 18 minutes. Make sure the meatballs are just cooked.
  11. Stir in the remaining parsley, oregano and the sugar. Season once more with the salt and pepper.
  12. In a separated large pan, prepare some rapidly boiling salted water. Place the penne in the pan and cook until al dente; drain.
  13. Divide the penne into individual serving plates. Top with the hot meatballs and serve immediately.

Penne with Meatballs in Tomato Sauce

Nutrition per serving:

  • 315 kcalories, protein 15 g, fat 7 g, carbohydrate 58 g, dietary fiber 8 g, cholesterol 55 mg

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