Directions
- Preheat oven to 200°C / 400°F. Line a baking tray with parchment paper.
- Prepare the meatballs: In a large bowl, combine the ground beef, breadcrumbs, grated cheddar, Knorrox seasoning, and olive oil. Mix until all ingredients are fully incorporated.
- Shape the meatballs into small, even-sized balls and place them on the prepared baking tray. Bake for 20 minutes or until cooked through and lightly browned. Remove from the oven and set aside.
- Cook the pasta: Bring a large pot of salted water to a boil. Cook the penne according to package directions until al dente. Drain and set aside.
- Prepare the sauce: In a large skillet or frying pan, heat a little oil over medium heat. Add the chopped onions, green pepper, and garlic. Sauté until softened and fragrant, about 3–4 minutes.
- Add mushrooms and tomatoes: Stir in the sliced mushrooms and grated tomato. Cook for an additional 2 minutes, letting the flavors combine.
- Incorporate the cream: Pour in the fresh cream and let it simmer on medium heat for about 5 minutes until slightly thickened.
- Combine pasta and meatballs: Gently fold the cooked penne and baked meatballs into the sauce. Mix everything together carefully with a spatula so the meatballs remain intact.
- Season and add cheese: Add Knorrox seasoning, salt, and pepper to taste. Sprinkle with grated Parmesan or additional cheddar if desired. Stir gently to combine.
- Serve: Transfer the pasta and meatballs to a serving dish. Garnish with freshly chopped parsley and enjoy immediately.
Recipe Details
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Servings: 4–6
- Difficulty: Easy
Variations & Substitutions
- Swap ground beef with ground chicken, turkey, or a mix for a lighter version.
- Use penne rigate, fusilli, or spaghetti if you prefer a different pasta shape.
- Add crushed red pepper flakes for a little heat.
- Substitute fresh cream with half-and-half or a non-dairy cream for a lighter or vegan variation.
Serving Suggestions
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