Penne and meatballs in marinara sauce with Caesar salad

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Penne and meatballs in marinara sauce with Caesar salad

Family-Friendly, Soy-Free

2 Servings, 840 Calories/Serving

30–45 Minutes

Not your mother’s spaghetti and meatballs, this updated Italian-American classic is a favorite of filmmaker Francis Ford Coppola.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sun Basket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 7 ounces fresh whole wheat penne
  • 3 tablespoons grated Parmesan
  • 10 ounces ground beef
  • 1 organic egg
  • Sun Basket meatball seasoning blend (granulated garlic - onion powder - dried thyme - dried oregano)
  • Sun Basket marinara (tomatoes - fresh garlic - tomato paste - balsamic vinegar - EVOO - kosher salt - black pepper)
  • 1 head organic Artisan or other lettuce
  • Sun Basket Caesar dressing (paleo mayo - Parmesan - sherry vinegar - Dijon mustard - fresh garlic - anchovy paste - kosher salt - black pepper)
  • 4 or 5 sprigs organic fresh basil

Nutrition per serving

Calories: 840, Protein: 51g (102% DV), Fiber: 11g (44% DV), Total Fat: 44g (68% DV), Monounsaturated Fat: 14g, Polyunsaturated Fat: 2g, Saturated Fat: 13g (65% DV), Cholesterol: 295mg (98% DV), Sodium: 970mg (40% DV), Carbohydrates: 72g (24% DV), Total Sugars: 9g, Added Sugars: 0g (0% DV).
Contains: Milk, Eggs, Fish (anchovy), Wheat

Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

1

Cook the penne

Bring a medium sauce pot of generously salted water to a boil. Stir in the penne and cook, stirring occasionally, until just tender, 3 to 5 minutes. Drain and set aside.
While the water heats and the penne cooks, start preparing the rest of the meal.

2

Prepare the meatballs

  • Set aside half the Parmesan for the salad.
  • Cut a small corner from the ground beef packaging and drain off any excess liquid. Transfer to a plate; pat dry with a paper towel.
In a large bowl, using a fork or whisk, blend the egg with the meatball seasoning blend and half the Parmesan. Add the ground beef, season generously with salt and pepper, and mix until just combined. Using wet hands, form the mixture into 1-inch meatballs.

3

Cook the meatballs and marinara

In a large sauce pot over medium-high heat, warm 1 to 2 teaspoons oil until hot but not smoking. Working in batches if needed, add the meatballs and cook, turning once, until lightly browned but not yet cooked through, 2 to 3 minutes per side. Transfer to a plate. Add more oil between batches if needed.
Return all the meatballs to the pot, stir in the marinara, and bring to a boil, scraping up any browned bits from the bottom of the pot. Reduce to a simmer, cover, and cook until the meatballs are cooked through, 3 to 5 minutes. Remove from the heat and season to taste with salt, pepper, and sugar, if using.
While the meatballs and marinara cook, prepare the salad.

4

Make the salad

  • Trim the root end from the lettuce; coarsely chop the leaves.
In a large bowl, toss together the lettuce and half the Caesar dressing (set aside the remaining dressing for serving). Season to taste with salt and pepper.

5

Prep the garnish; finish the dish

  • Strip the basil leaves from the stems; coarsely chop the leaves.
To the pot with the meatballs and marinara, add the penne and toss to coat. Season to taste with salt and pepper.

Serve

Transfer the penne and meatballs to individual bowls and garnish with the basil. Sprinkle the salad with the remaining Parmesan and serve the salad and remaining dressing on the side.
Kids Can!
  • Time the penne.
  • Divide the Parmesan in half.
  • Assemble the salad.
  • Strip the basil leaves.
  • Sprinkle the salad with Parmesan.

The best pasta sauce, best meatballs I’ve ever had. I’m blown away! — Sun Basket customer Kassy J.