Penne Arabiatta with Mozz Stuffed Meatballs

Penne Arabiatta with Mozz Stuffed Meatballs





Prep Time: 20 Min
Cook Time: 40 - 45 Min

Yields: 4 Servings

WHAT YOU NEED

Arabiatta Sauce

• 1/4 C EVOO
• 1 Yellow Onion, diced
• 4 cloves Garlic, crushed & minced
• 1 Tbsp. Pepperoncini in Oil
• 796ml San Marzano Tomatoes
  
• 10 Fresh Basil Leaves
• 1/4 Tsp. Red Pepper Flakes
  
• ​1/2 Tsp. + Sea Salt
  

Meatballs

• 340g Impossible Beef
• Heaping 1/4 C Cooked Brown Rice
• 2 cloves Garlic, crushed & minced
  
• 1/2 small Yellow Onion, minced
  
• 2 Tbsp. Fresh Parsley, chopped
  
• 1/2 Tsp. Sea Salt
  
• 6x 1" x 1/2 " Cubes Pizza Mozzarella
  

Extras

• 450g Dry Penne Pasta
• Fresh Basil, Fresh Parsley, Grana Padano Cheese - Garnish

DIRECTIONS

• Bring a large pot of cold, salted water to a boil. Leave covered until needed.
• SAUCE - Begin heating the EVOO, garlic, pepper flakes, and pepperoncini in a large, deep pan set to medium heat. Once heated, let everything sizzle for about a minute; drop in the basil and after about 30 seconds, add your onions and a pinch of sea salt. Stir and cook until onions are translucent. (5 - 6 min) Empty the tomatoes into a bowl and crush them using your hands. Pour in the tomatoes, rinse the can and pour that in to the sauce pot as well, and bring to a boil. Once boiled, add the sea salt, reduce heat to medium low, cover with the lid tilted, and simmer for 30 minutes.
• Preheat oven to 400 F
• MEATBALLS - Mix everything together for the meatballs in a mixing bowl. Form the meatballs in to 6 equal sized balls. Alternately, you can do 8 smaller ones but remember to cut your cubes of cheese smaller. Cup the meatballs in one hand and use your thumb to press in to the meatball to create a space to insert the cube of mozz. Reform the ball around the mozz and place them on a parchment lined baking sheet. Bake 12 minutes, flip, and continue baking another 12 minutes. Drop the meatballs in to the sauce and let them simmer in the sauce until your pasta is cooked.
• Add the penne to the boiling water and cook to al dente. Remove the meatballs and set them on to a separate plate. Strain the pasta directly in to the sauce and toss to coat. Simmer another minute and remove from the heat.

• For service, serve up penne and place desired amount of meatballs on top. Grate copious amounts of grana padano cheese over the dish and sprinkle fresh parsley & basil. ENJOY!

HAPPY VEG