Penne Chili Garlic with Meatballs & Mushrooms - Innit

Ingredients

4 Servings

Meat & Seafood

  • Beef Mince 340 g

  • Pork Mince 340 g

Dry Goods

  • Sliced White Bread 2

  • Wheat Penne 190 g

Produce

  • Fresh Italian Parsley 1/3 bunch

  • White Onion 1/2

  • Button Mushroom 450 g

  • Fresh Eureka Lemon 1

  • Fresh Thyme 1 bunch

  • Garlic Clove 6 cloves

Spices

  • Dried Bay Leaves 2

  • Red Pepper Flakes 1 tsp

  • Salt 1 1/2 Tbsp

  • Black Pepper 1 pinch

Dairy & Eggs

  • Whole Milk 120 mL

  • Whole Egg 1

  • Grated Parmesan Cheese 20 g

Pantry

  • Olive Oil 135 mL

Preparation

  1. Preheat

    Preheat the oven to 220C.

    Connect Oven
  2. Saute Garlic & Onions

    Prepare ingredients. Set a pan to medium high heat. Add ingredients & cook for 3 minutes. Remove from heat.

    • 1 Tbsp Olive Oil
    • 1/2, small dice White Onion
    • 1 clove, minced Garlic Clove
  3. Soak Bread

    Soak bread in milk for 5 minutes.

    • 2, crusts removed Sliced White Bread
    • 120 mL Whole Milk
  4. Cook Mushrooms

    Prepare ingredients. Drizzle mushrooms with olive oil & toss with remaining ingredients. Cook for 20 - 25 minutes.

    • 450 g, cleaned with wet paper towel, halved Button Mushroom
    • 2 cloves, minced Garlic Clove
    • 1/2 bunch Fresh Thyme
    • tsp, enough to coat Olive Oil
    • 2 Dried Bay Leaves
    • 1/2 tsp Salt
    • 1 pinch Black Pepper
  5. Form & Cook Meatballs

    Transfer soaked bread to clean bowl. Add cheese, parsley, garlic-onion mixture, & egg. Mix well! Add minced meat. Season & mix again. Form into meatballs. Arrange on baking tray. Drizzle with oil. Cook 20 minutes.

    • 1 Whole Egg
    • 20 g Grated Parmesan Cheese
    • 2 Tbsp, chopped Fresh Italian Parsley
    • 340 g Beef Mince
    • 340 g Pork Mince
    • 1/2 tsp Salt
    • tsp, drizzle Olive Oil
  6. Boil Pasta

    Bring a large pot of water to a boil; add salt. Cook penne until al dente, firm to bite but not soft.

    • 190 g Wheat Penne
    • tsp Tap Water
    • 1 Tbsp Salt
  7. Simmer Sauce

    Prepare ingredients. Set a pan over medium low heat. Add oil, garlic, red pepper, & thyme; simmer for 3 - 4 minutes.

    • 120 mL Olive Oil
    • 1/2 bunch Fresh Thyme
    • 1 tsp Red Pepper Flakes
    • 3 cloves, sliced Garlic Clove
    • 1/4 bunch, chopped Fresh Italian Parsley
  8. Season Sauce

    Remove chilli garlic oil from heat. Discard thyme. Add remaining ingredients.

    • 1/2 tsp Salt
    • 1, juiced + zested Fresh Eureka Lemon
    • 1/4 bunch, chopped Fresh Italian Parsley
  9. Serve and Enjoy!

    Add meatball back into sauce. Pair with your favorite music!

Nutrition

  Amount per
serving
Daily value percentage
Calories 1030 kcal  
Total Fat 64.0 g 82%
Total Saturated Fat 19.0 g 97%
Unsaturated Fat 45 g  
Cholesterol 175 mg 58%
Sodium 2930 mg 130%
Total Carbohydrate 54 g 20%
Fiber Total Dietary 6 g 21%
Sugars Total 7 g  
Excellent Source: Protein 45 g 90%
Good Source: Vitamin C 28 mg 30%
Calcium Ca 276 mg 20%
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By Innit Culinary Team