This cheesecake is airy, light, and creamy. It has a lovely pound cake crust and a subtle lemon taste.
| Prep Time: | 30 mins |
| Cook Time: | 55 mins |
| Total Time: | 1 hr 25 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 1 pound ground beef chuck
- ½ cup panko bread crumbs
- ¼ cup chopped flat-leaf parsley
- 1 egg white
- salt and ground black pepper to taste
- 1 tablespoon vegetable oil
- 3 ½ fluid ounces extra-virgin olive oil
- ¾ cup sliced white button mushrooms
- 5 cloves garlic, minced
- 1 ½ teaspoons red pepper flakes
- 1 (15 ounce) can diced tomatoes
- 2 fresh tomatoes, diced
- salt to taste
- 2 teaspoons white sugar
- 1 (16 ounce) box penne pasta
- ¼ cup chopped flat-leaf parsley
Instructions
- Mix beef, panko, 1/4 cup parsley, egg white, salt, and black pepper in a large bowl until combined. Form mixture into 12 meatballs.
- Heat vegetable oil in a large skillet; pan-fry meatballs in hot oil until browned on all sides, about 7 to 10 minutes. Remove meatballs from heat.
- Heat olive oil in a 6-quart Dutch oven or a large skillet over medium heat. Cook and stir mushrooms in hot oil until tender, about 5 minutes. Reduce heat to medium-low and add garlic and red pepper flakes. Cook and stir until garlic is golden, about 5 minutes more. Stir canned and fresh tomatoes into mushrooms and season with salt.
- Drop meatballs into tomato sauce and stir in sugar; bring to a boil over medium heat. Reduce heat to medium-low and simmer uncovered until sauce is reduced and meatballs are no longer pink in the center, about 45 minutes.
- Meanwhile, fill a large pot with lightly salted water and bring to a boil. Stir in penne and return to a boil. Cook pasta uncovered, stirring occasionally, until cooked through but still firm to the bite, about 11 minutes. Reserve 1 cup cooking water, then drain pasta.
- Stir penne pasta into meatball sauce; toss to coat. Stir pasta water into mixture if sauce becomes too dry. Sprinkle with remaining 1/4 cup parsley to serve.
Nutrition Facts
| Calories | 609 kcal |
| Carbohydrate | 68 g |
| Cholesterol | 34 mg |
| Dietary Fiber | 4 g |
| Protein | 22 g |
| Saturated Fat | 7 g |
| Sodium | 184 mg |
| Sugars | 7 g |
| Fat | 30 g |
| Unsaturated Fat | 0 g |
Reviews
Not near enough sauce for 6 servings. And pretty bland, other than the red pepper. Had to add tomato sauce and italian seasonings to make it work.
This was really good. I also added about a half cup of green peas and extra spices and some Tunisian harissa for extra spiciness mmm…