Red Penne with Garden Veggie Meatballs Recipe

Name: Red Penne with Garden Veggie Meatballs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 small zucchini, grated; ¼ cup sweet corn; 1 (7 ounce) jar roasted red peppers, drained and diced fine,divided in half; 12 large onion, diced fine; 3 cloves garlic, minced; 1 lb ground chicken (or turkey); 1 egg, lightly beaten; breadcrumbs, enough to bind; salt and pepper; 2 (8 ounce) cans tomato sauce; 1 (14 1/4 ounce) can diced tomatoes; 12 large onion, diced; 2 cloves garlic, minced; 12 green pepper, diced fine; ½ cup button mushroom; ½ teaspoon red pepper flakes; ¼ cup fresh basil, chopped; 1 tablespoon olive oil; ½ teaspoon sugar (to cut acidity); 1 lb penne; ½ cup asiago cheese (or parmesan if you would like)

Servings: persons

1 small zucchini, grated
¼ cup sweet corn
1 (7 ounce) jar roasted red peppers, drained and diced fine,divided in half
12 large onion, diced fine
3 cloves garlic, minced
1 lb ground chicken (or turkey)
1 egg, lightly beaten
breadcrumbs, enough to bind
salt and pepper
2 (8 ounce) cans tomato sauce
1 (14 1/4 ounce) can diced tomatoes
12 large onion, diced
2 cloves garlic, minced
12 green pepper, diced fine
½ cup button mushroom
½ teaspoon red pepper flakes
¼ cup fresh basil, chopped
1 tablespoon olive oil
½ teaspoon sugar (to cut acidity)
1 lb penne
½ cup asiago cheese (or parmesan if you would like)

1
--ForMeatballs--.
2
Put chicken in a large bowl.
3
Add salt and pepper.
4
With your hands, mix in all other ingredients and form into 1 1/2 inch balls.
5
Brown balls in a tiny bit of oil.
6
--ForRed Penne--.
7
Saute onion, garlic, red and green peppers,mushrooms and red pepper flakes in the olive oil until onions are translucent.
8
Add tomato sauce and tomatoes; simmer for approximately 5 minutes.
9
Add basil, salt and pepper to taste and sugar (if needed).
10
Add browned meatballs and simmer for 15 minutes.
11
Cook and drain penne according to package directions.
12
Toss penne with sauce,meatballs and asiago cheese and serve on warm plates with a side of garlic bread.

701

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 1 small zucchini, grated, ¼ cup sweet corn, 1 (7 ounce) jar roasted red peppers, drained and diced fine,divided in half, 12 large onion, diced fine, and more.

Yes, Red Penne with Garden Veggie Meatballs falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Red Penne with Garden Veggie Meatballs

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions