Pantry Penne with Meatballs and Marinara Sauce

We are still in quarantine and trying to use up some of the stuff in our pantry. I have been craving hearty, homey meals lately. I think it makes me feel less anxious and it’s been fun trying new approaches to some old classic recipes.

My husband doesn’t like spaghetti. It’s not that he won’t eat it or thinks it tastes all that bad. He thinks of it as an easy cop-out meal. It cracks me up because I love spaghetti and it was always a fun, special night when we served a big Italian meal with garlic bread and a big salad as a kid. What’s even funnier is that he loves meatballs with marinara and noodles. Meatballs and marinara isn’t THAT far from a meaty bolognese sauce, but hey, if that’s what it takes… I will make meatballs!

This is a recipe I developed by using only ingredients I had in my pantry. Feel free to add fresh basil to brighten up the dish- I wish I had some! Enjoy!

Pantry Meatballs and Marinara Ingredients:

• Olive oil

• 4 garlic cloves, smashed

• 2 teaspoons red pepper flakes

• 1 teaspoon dried oregano

• 1 tablespoon and 1 teaspoon dried basil

• 4 tablespoons tomato paste

• 2- 28oz cans of whole peeled tomatoes

• Salt to taste

• 4 small hamburger buns or a few slices of bread, left on the counter to harden (should yield about 1 cup of breadcrumbs)

• 2.5 pounds ground beef

• 1 cup parmesan plus more for serving

• 2 eggs

• 1 teaspoon garlic powder

• 1 teaspoon ground black pepper

• 1 tablespoon sugar

• 1/2 cup shredded mozzarella

• 1 box of penne pasta (or rigatoni)

Directions:

1. Let’s begin with the marinara sauce. First, add 3 tablespoons of olive oil to the bottom of a dutch oven (or enough to coat) and add the smashed garlic cloves, 1 teaspoon red pepper flakes, 1 teaspoon dried oregano, 1 tablespoon dried basil. Let the spices bloom (become fragrant) on medium- low heat for a minute or two.

2. Once you begin to really smell the spices and garlic, add in the tomato paste. Stir to combine and let the mixture cook for about a minute. Next, let’s add in the cans of whole peeled tomatoes. Bring the pot to a simmer and let the mixture simmer for 15 minutes.

3. After those 15 minutes, use an immersion blender to blend the sauce. Add in some salt and sugar (a tablespoon or two to taste) and then simmer another 15 minutes. You can let this sauce rest while you work on the meatballs.

4. First, take the pieces of bread and grind down in a food processor. (Or you could use store bought bread crumbs) The pieces of bread or hamburger buns should be stiff from being left out on the counter. If they aren’t very stiff, pop them in an oven and crispen them up for a few minutes and then grind in a food processor

5. Add the ground beef to a large bowl. Add in the two eggs, breadcrumbs, parmesan, 1 teaspoon basil, 1 teaspoon pepper, 1 teaspoon salt and 1 teaspoon red pepper flakes. Using your hands to mix the meat mixture to combine the ingredients evenly. Begin creating 1.5 inch meatballs with your hands.

6. Add the meatballs to a raised rack placed over a baking sheet and then cook in a 400 degree oven for 30 minutes. Once the meatballs are done, add them to a cooked pot of pasta (with water drained) along with the marinara sauce. Add in a half cup of mozzarella and toss. Pop into the oven for 10-15 minutes on 400 degrees to finish. Voila!