Recipe: Beef Meatballs with Penne — weeknight joy in 30 mins
Juicy meatballs, rich tomato sauce, parmesan on top — simple weeknight comfort.
👋 New week, new recipe. Because as much as we’d like dinner to sort itself out, it stubbornly refuses.
Beef Meatballs with Penne
SERVES 2 // READY IN 30 MINS // 597 CALS
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Some dinners just feel like comfort, and this is one of them. Golden, juicy meatballs, a smoky tomato sauce, pasta that clings to it all perfectly — it’s the kind of dish that makes you want to linger at the table a little longer. Everything cooks in under half an hour, but the flavours are rich enough to taste like you’ve gone the extra mile.
Beef Meatballs with Penne
SERVES 2 // READY IN 30 MINS // 597 CALS
Ingredients
200g (7oz) minced (ground) beef 5% fat
1 heaped tsp garlic paste
2 heaped tbsp (10g) panko breadcrumbs
1 tsp dried mixed herbs
½ tsp smoked paprika
160g (1½ cups) penne pasta
1 tsp olive oil
5g (small tsp) sun-dried tomato paste
1 × 400g (14oz) can chopped (crushed) tomatoes
1 tsp sugar
1 tbsp red wine vinegar
20g (½ oz) parmesan, finely grated
Method
Step 1
Preheat the oven to 180°C Fan / 400°F. In a large bowl, mix together the beef mince, ½ tsp garlic paste, panko, dried herbs, smoked paprika and a pinch of black pepper. Use your hands to combine well, then roll into 4–6 meatballs per person. Arrange on a baking tray and bake on the top shelf until browned and cooked through, 12–15 mins.
Step 2
Meanwhile, bring a pan of salted water to the boil with a drizzle of olive oil. Add the penne and cook until just tender, 10–12 mins.
Step 3
Heat the oil in a large frying pan on medium. Add the remaining ½ tsp garlic paste and the sun-dried tomato paste. Stir-fry for 30 seconds, then pour in the chopped tomatoes and sugar. Stir to combine and simmer gently for 5–6 mins.
Step 4
Remove the sauce from the heat and stir in the red wine vinegar. Add the meatballs along with any juices from the tray, stirring gently so they keep their shape. Toss through the penne until well coated.
Step 5
Divide between plates, sprinkle with parmesan and a crack of black pepper, and serve.
Nutritional info (per serving):
597 CALS // 45G PROTEIN // 12G FAT // 73G CARBS
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This one’s simple enough for a Monday, cosy enough for a Friday, and hearty enough for any night in between. It’s proof that a good plate of pasta doesn’t need a long ingredient list or hours in the kitchen — just a few smart shortcuts and plenty of flavour.