Napolitana Beef Meatballs
These Napolitana Beef Meatballs are a quick and easy family dinner packed with flavour. Beef rissoles are rolled into juicy meatballs, tossed through rich napolitana sauce with pasta, cherry tomatoes, broccoli and baby spinach.
Finished with parmesan and fresh basil, it’s a hearty weeknight meal that’s simple, satisfying and ready fast.
Napolitana Beef Meatballs
Australian Beef
4
10 minutes
15 minutes
These Napolitana Beef Meatballs are a quick and easy family dinner packed with flavour.
Ingredients
600g (approx.) beef mince
2 tbsp basil leaves, finely chopped +extra leaves, to serve
1 tbsp olive oil
320g dried penne pasta
400g napolitana pasta sauce
200g mixed cherry tomatoes, halved
1 small head broccoli, cut into florets
60g baby spinach leaves
40g parmesan cheese, finely grated
Baby salad leaves, to serve
Directions
Place mince and basil in a large bowl and mix until combined. Using damp hands roll into 20 meatballs.
Heat oil in a large non-stick frying pan over medium-high heat. Cook meatballs for 6-8 minutes, turning regularly, or until browned and cooked through. Rest on a plate loosely covered with foil for 5 minutes.
Meanwhile, cook penne according to packet directions. Drain well.
In same frying pan over medium heat, add pasta sauce. Bring to a simmer, add tomatoes and broccoli and ¼ cup (60ml) water and cook for 2-3 minutes. Return meatballs and any juices to the pan with baby spinach and cook for a further minute. Add penne, season and toss well to coat.
Serve meatball penne sprinkled with parmesan and extra basil leaves