Penne Chili Garlic with Meatballs & Mushrooms - Innit

Ingredients

4 Servings

Meat & Seafood

  • Ground Beef 3/4 pound

  • Ground Pork 3/4 pound

Dry Goods

  • Sliced White Bread 2

  • Wheat Penne 2 cups

Produce

  • Fresh Eureka Lemon 1

  • Fresh Garden Thyme 1 bunch

  • Button Mushroom 1 pound

  • Garlic Clove 6 cloves

  • White Onion 1/2

  • Fresh Italian Parsley 1/3 bunch

Spices

  • Dried Bay Leaves 2

  • Kosher Salt 1 1/2 tablespoons

  • Black Pepper 1 pinch

  • Red Pepper Flakes 1 teaspoon

Dairy & Eggs

  • Whole Milk 1/2 cup

  • Grated Parmesan Cheese 1/4 cup

  • Whole Chicken Egg 1

Pantry

  • Olive Oil 7/12 cup

Preparation

  1. Preheat

    Preheat the oven to 425 F. Line two sheet pans with foil.

    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 tablespoon 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
    • 1/2 cup Whole Milk
  4. Roast Mushrooms

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

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

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

    • 1 Whole Chicken Egg
    • 1/4 cup Grated Parmesan Cheese
    • 2 tablespoons, chopped Fresh Italian Parsley
    • 3/4 pound Ground Beef
    • 3/4 pound Ground Pork
    • 1/2 teaspoon Kosher Salt
    • teaspoon, 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.

    • 2 cups Wheat Penne
    • teaspoon Water
    • 1 tablespoon Kosher Salt
  7. Simmer Sauce

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

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

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

    • 1/2 teaspoon Kosher 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