Cook pasta: Boil penne according to package instructions. Drain and set aside.
Prepare sauce: In a large skillet, heat olive oil over medium heat. Sauté garlic (and red pepper flakes if using) for 30 seconds. Add marinara sauce and simmer for 3–4 minutes.
Add meatballs: Gently stir in cooked meatballs and simmer 5–8 minutes to heat through and coat with sauce.
Combine: Toss cooked penne with the sauce and meatballs until well mixed.
Serve: Sprinkle Parmesan and garnish with fresh basil or parsley. Serve hot.
Tip: Top with shredded mozzarella and broil for a baked meatball penne casserole.
5. Meatballs in Mushroom Gravy
Ingredients:
20-24 cooked meatballs (frozen or fresh)
2 tbsp butter
8 oz mushrooms, sliced
2 tbsp flour
2 cups beef broth
½ cup heavy cream (or milk for lighter version)
1 tbsp Worcestershire sauce
Salt & pepper, to taste
Fresh parsley (optional, for garnish)
Instructions:
Heat meatballs: If frozen, thaw or heat them in the microwave/oven until warmed through. Set aside.
Make mushroom gravy: In a skillet, melt butter and sauté mushrooms until golden brown. Stir in flour and cook for 1 minute. Slowly whisk in beef broth, Worcestershire, and cream. Simmer until thickened (about 5 minutes).
Combine: Add the cooked meatballs to the skillet and simmer in the gravy for 8–10 minutes so flavors meld.
Garnish with parsley and serve over mashed potatoes, rice, or egg noodles.
6. BBQ Meatballs
Ingredients:
1 lb ground beef (or pork/beef mix)
1 large egg
½ cup breadcrumbs
¼ cup milk
½ small onion, finely chopped (or 1 tsp onion powder)
2 cloves garlic, minced (or 1 tsp garlic powder)
1 tsp salt
½ tsp black pepper
½ tsp paprika (optional)
1 tbsp fresh parsley (optional)
For the Sauce:
1 cup BBQ sauce (store-bought or homemade)
2 tbsp honey or brown sugar (for extra sweetness)
1 tbsp Worcestershire sauce (optional)
Instructions:
