Meatballs and red sauce with penne and Caesar salad

Chefs Basket

2 Servings, 610 Calories/Serving

30 - 40 Minutes

Awards season is underway in Hollywood, and we’re celebrating all month with recipes from iconic film director Francis Ford Coppola. This hearty meal is inspired by Rustic, the restaurant at Francis Ford Coppola’s Sonoma County winery. We’ve made the Caesar dressing for you, so all you have to do is chop the romaine and toss in the croutons. Don’t be surprised if you have leftovers; in fact, our staff nutritionist recommends assuming this meal serves three and saving a portion for lunch the next day.

Ingredients

  • ¼ pound penne
  • 5 ounces ground beef
  • 5 ounces ground pork
  • 1 pasture-raised organic egg
  • ¼ cup whole wheat panko
  • Meatball spice blend (granulated garlic - dried oregano - onion powder)
  • 2 tablespoons Parmesan
  • Sun Basket marinara sauce (tomatoes - olive oil - tomato paste - balsamic vinegar - fresh garlic - salt - black pepper)
  • 1 romaine heart
  • ½ cup croutons
  • Sun Basket Caesar dressing (mayonnaise - grated Parmesan - sherry vinegar - Dijon mustard - anchovy paste - fresh garlic - black pepper)
  • Fresh basil

Instructions

1

Cook the penne

Bring a medium sauce pot of generously salted water to a boil. Add the penne and cook until tender, 6 to 9 minutes. Drain and set aside.
While the water heats and the penne cooks, prepare the meatballs.

2

Make the meatballs

  • Cut off a small corner of the ground beef packaging and drain off any excess liquid. Transfer to a plate and pat dry with a paper towel. Repeat with the ground pork.
In a medium bowl, using a whisk or fork, blend the egg with the panko and meatball spice blend. Add the beef, pork, and half the Parmesan (set aside the other half for the salad). Season with salt and pepper and mix until just combined. Using wet hands, form the mixture into 1-inch meatballs.

3

Cook the meatballs and sauce

In a large frying pan over medium heat, warm 2 to 3 teaspoons oil until hot but not smoking. Add the meatballs and cook until browned but not yet cooked through, 3 to 4 minutes per side. Add the marinara sauce and bring to a boil. Reduce to a simmer, cover, and cook until the meatballs are cooked through, 3 to 5 minutes. Season to taste with salt, pepper, and sugar, if using.
While the meatballs and sauce cook, prepare the salad.

4

Make the salad

  • Trim off the root end from the romaine; coarsely chop the leaves.
In a large bowl, toss the romaine and croutons with half the Caesar dressing. Add more dressing to taste. Season to taste with salt and pepper. Sprinkle with the remaining Parmesan.

5

Finish the pasta

  • Strip the basil leaves from the stems; coarsely chop the leaves.
Add the penne to the pan with the meatballs and sauce and toss to coat. Garnish with the basil.

6

Serve

Transfer the penne and meatballs to individual plates. Serve the salad on the side.

Nutrition per serving: Calories: 610, Protein: 38 g, Total Fat: 29 g, Monounsaturated Fat: 14 g, Polyunsaturated Fat: 3.5 g, Saturated Fat: 8 g, Cholesterol: 145 mg, Carbohydrates: 46 g, Fiber: 5 g, Added Sugar: 0 g, Sodium: 740 mg

Contains: fish, milk, wheat, eggs, soy