Creamy Tomato Penne & Beef Meatballs
with Fresh Tomato & Parmesan
- Milk
- Wheat
**Now with leaner ground beef! You asked, we listened: This isn't the HelloFresh you remember. Bigger menu. Upgraded recipes. Increased portion sizes. More variety. The best way to cook dinner just got BETTER.** Is there anything better than a plate of pasta and meatballs? In our flavorful riff, tender Italian-spiced meatballs join al dente penne in a rich, garlicky, creamy sauce enhanced with tangy, umami sun-dried tomato paste. The dish is finished with juicy bites of seasoned tomato and a shower of Parmesan.
Ingredients
1 tablespoon
Italian Seasoning
1 clove
Garlic
1 unit
Tomato
4 ounce
Cream Sauce Base
(Contains: Milk)
10 ounce
Ground Beef
3 tablespoon
Parmesan Cheese
(Contains: Milk)
¼ cup
Panko Breadcrumbs
(Contains: Wheat)
6 ounce
Penne Pasta
(Contains: Wheat)
1 ounce
Sun-Dried Tomato Paste
Not included in your delivery
Salt
Pepper
Cooking Oil
Olive Oil
Nutrition Values
Utensils
Cooking Steps
• Adjust rack to top position and preheat oven to 425 degrees. Bring a large pot of salted water to a boil. Wash and dry produce. • Dice tomato into 1⁄4-inch pieces. Peel and mince or grate garlic.
• In a large bowl, combine beef, panko, Italian Seasoning, and a big pinch of salt and pepper. • Form into 10-12 11⁄2-inch meatballs (20-24 meatballs for 4 servings) and arrange on a lightly oiled baking sheet. • Roast on top rack until browned and cooked through, 14-16 minutes.
• Once water is boiling, add penne to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. • Reserve 1 cup pasta cooking water(2 cups for 4 servings), then drain.
• Meanwhile, toss tomato in a small bowl with a drizzle of olive oil (large drizzle for 4 servings), salt, and pepper. Set aside until ready to serve.
• Once pasta is done, heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add garlic; cook, stirring, until fragrant, 30-60 seconds. • Add cream sauce base, sun-dried tomato paste, and 1⁄4 cup reserved pasta cooking water (1⁄2 cup for 4 servings). Cook, stirring constantly, until smooth and combined, 1-2 minutes. • Add drained pasta; toss to coat. Season with salt and pepper to taste. TIP: If needed, stir in more reserved pasta cooking water a splash at a time until pasta is coated in a creamy sauce.
• Divide pasta between shallow bowls. Top with meatballs, tomato, and Parmesan. Serve.
Ground Meat is fully cooked when internal temperature reaches 160°.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many found it tasty, though some felt it needed more seasoning. Consider adding extra herbs or garlic for deeper flavor 🍲.
- Ease of prep: Quick and simple to make, perfect for busy weeknights. Some found forming meatballs time-consuming; consider larger, fewer meatballs.
- Suggestions: Cook tomatoes with sauce instead of adding raw. Reduce Italian seasoning in meatballs; distribute between meat and pasta for balance.
- Leftovers: Some had plenty left over, but noted it didn't reheat well. Consider adjusting portion sizes if not eating immediately.
- Sauce: Many wished for more sauce. Add extra pasta water or tomato paste for a creamier, more abundant sauce.
- Meatballs: Some found meatballs dry or bland. Try cooking them briefly in the sauce to improve moisture and flavor.
