Italian Meatballs with Penne Pasta and Roasted Green Beans

Flavorful beef and herb meatballs simmered in a rich tomato sauce, served over penne pasta with tender, oven-roasted green beans.

• Prep: 30 min
• Cook: 45 min
• Total: 1 hr 15 min
• Servings: 5
• Cuisine: Italian
• Difficulty: Medium
• Cost: $5.17/serving

Dietary

• Dairy-Free
• Nut-Free
• Soy-Free
• High-Protein
• High-Fiber

Tags

• boil
• comfort food
• roast
• sauté
• savory

Ingredients

• 1.25 pound ground beef (80/20 lean)
• 1 yellow onion (minced)
• 5 clove garlic (minced)
• 1 egg
• 0.5 cup panko breadcrumbs
• 2 teaspoon dried oregano
• 1.5 teaspoon kosher salt
• 0.75 teaspoon black pepper (freshly ground)
• 3 tablespoon olive oil
• 28 ounce crushed tomatoes
• 14.5 ounce diced tomatoes
• 6 ounce tomato paste
• 1.5 cup beef broth
• 0.5 teaspoon red pepper flakes
• 1 pound penne pasta
• 1 pound fresh green beans (trimmed)
• 2 tablespoon fresh parsley (chopped)

Instructions

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. In a large bowl, combine the ground beef, 1/2 of the yellow onion (finely minced), 2 cloves of the garlic (minced), egg, panko breadcrumbs, 1 teaspoon of the dried oregano, 1/2 teaspoon of the kosher salt, and 1/4 teaspoon of the black pepper. Mix gently until just combined (do not overmix). Form into 1.5-inch meatballs (about 20-25 meatballs).
3. Heat 1 tablespoon of the olive oil in a large skillet or Dutch oven over medium-high heat. Add the meatballs and brown on all sides, about 5-7 minutes. You may need to do this in batches. Remove browned meatballs and set aside, leaving any drippings in the skillet.
4. Reduce heat to medium. Add the remaining 1 tablespoon of olive oil to the skillet, then add the remaining 1/2 of the yellow onion (diced) and the remaining 3 cloves of minced garlic. Sauté until softened, about 3-5 minutes.
5. Stir in the crushed tomatoes, diced tomatoes, tomato paste, beef broth, remaining 1 teaspoon of dried oregano, red pepper flakes, remaining 1/2 teaspoon of kosher salt, and remaining 1/4 teaspoon of black pepper. Bring the sauce to a simmer.
6. Gently return the browned meatballs to the sauce. Reduce heat to low, cover, and let simmer for 20-25 minutes, stirring occasionally, until meatballs are cooked through.
7. While the sauce simmers, toss the fresh green beans with the remaining 1 tablespoon of olive oil, remaining 1/2 teaspoon of kosher salt, and remaining 1/4 teaspoon of black pepper on the prepared baking sheet. Roast for 15-20 minutes, or until tender-crisp.
8. Meanwhile, cook the penne pasta according to package directions in salted water until al dente. Drain well.
9. Serve the meatballs and sauce over the cooked penne pasta, with the roasted green beans on the side. Garnish with fresh parsley, if desired.

Notes

Leftovers store wonderfully in the refrigerator for up to 3-4 days. This dish also freezes well if you want to prepare extra for future meals.

Nutrition (per serving)

• Calories: 855
• Protein: 43.6 g
• Carbohydrates: 94.6 g
• Fat: 29.8 g
• Fiber: 10 g
• Sodium: 1050 mg
• Saturated Fat: 11 g
• Sugar: 7 g
• Cholesterol: 110 mg