Penne and meatballs in marinara sauce with Caesar salad
30 – 45 Minutes
Not your mother’s spaghetti and meatballs, this updated Italian-American classic is a favorite of filmmaker Francis Ford Coppola.
In your bag
- 5 ounces gluten-free quinoa penne
- 2 tablespoons grated Parmesan
- 5 ounces ground beef
- 5 ounces ground pork
- 1 pasture-raised organic egg
- Meatball spice blend (granulated garlic - onion powder - dried oregano - dried thyme)
- ¼ cup whole wheat panko
- Sun Basket marinara (tomatoes - fresh garlic - tomato paste - balsamic vinegar - olive oil - salt - black pepper)
- 1 romaine heart
- Sun Basket Caesar dressing (paleo mayo - Parmesan - sherry vinegar - Dijon mustard - fresh garlic - anchovy paste - salt - black pepper)
- 2 or 3 sprigs fresh basil
Before shaping and cooking the meatballs, you can test the seasoning of the meat mixture by cooking a tablespoon or so in a small frying pan with a bit of oil over medium-high heat on the stovetop.
Make It Ahead
The meatballs and marinara (Steps 2 and 3) can be prepared up to 1 day ahead. Let cool, then cover and refrigerate overnight. The next day, gently rewarm the meatballs and marinara, adding water 1 tablespoon at a time if necessary to loosen the sauce, as you proceed with Steps 1 and 4 through 6.
Calories: 770, Protein: 51g (102% DV), Fiber: 8g (32% DV), Total Fat: 28g (43% DV), Monounsaturated Fat: 8g, Polyunsaturated Fat: 1.5g, Saturated Fat: 8g (40% DV), Cholesterol: 190mg (63% DV), Sodium: 810mg (34% DV), Carbohydrates: 77g (26% DV), Total Sugars: 10g, Added Sugar: 0g (0% DV).
Contains: Milk, Eggs, Fish, 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.