Highland Meatballs with Penne Pasta

Aberdenshire Highland Beef - Meatballs
Serving Suggestion

Prep Time: 5 minutes
Cook Time: 20 Minutes
Servings: 4




  • 500g Penne Rigate
  • 1 Pack Aberdeenshire Highland Meatballs
  • 2 tablespoons olive oil
  • 1 large onion, finely chopped
  • 3 garlic cloves, crushed
  • 800g can chopped Italian Roma tomatoes
  • 1 teaspoon caster sugar
  • 3/4 cup fresh basil leaves
  • Parmesan Cheese for garnish (optional)
  • Serving Suggestion: Garlic Bread (optional)
Cook pasta in a saucepan of boiling salted water, following packet directions, until tender (approx 12 min). Drain. Return to saucepan.
Meanwhile, heat oil in a frying pan over medium heat. Add onion and garlic. Cook for 3 minutes, or until tender. Add tomatoes, sugar, and salt and pepper. Stir until well combined. Bring to the boil. Reduce heat to medium-low. Simmer for 10 minutes.
Shred 1/2 cup of basil leaves. Stir into sauce. Add sauce to pasta. Cook, stirring, over low heat for 2 to 3 minutes, or until heated through.
Heat oil in a frying pan over medium heat, cook meatballs thoroughly until the meat has cooked through and the inside is piping hot. 
Spoon into bowls. Top with remaining basil leaves, freshly ground black pepper and some Parmesan Cheese to taste. Serve immediately.

Leave a Reply

Your email address will not be published. Required fields are marked *