Name: Grilled meatballs and penne
Prep time: 15 min
Cook time: 75 min
Total time: 90 min
Yield: 6
Ingredients: 600 gram beef mince; 1 cup (100g) packaged breadcrumbs; 1/4 cup finely chopped fresh flat-leaf parsley; 1/4 cup (20g) finely grated parmesan; 2 eggs; 1 tablespoon olive oil; 1 medium white onion (150g), chopped finely; 1 clove garlic, crushed; 700 gram bottled tomato pasta sauce; 400 gram can diced tomatoes; 1/2 cup (125ml) chicken stock; 1/4 cup firmly packed fresh basil leaves; 500 gram penne; 2 cup (200g) coarsely grated mozzarella

Ingredients

600 gram beef mince

1 cup (100g) packaged breadcrumbs

1/4 cup finely chopped fresh flat-leaf parsley

1/4 cup (20g) finely grated parmesan

2 eggs

1 tablespoon olive oil

1 medium white onion (150g), chopped finely

1 clove garlic, crushed

700 gram bottled tomato pasta sauce

400 gram can diced tomatoes

1/2 cup (125ml) chicken stock

1/4 cup firmly packed fresh basil leaves

500 gram penne

2 cup (200g) coarsely grated mozzarella

Method

1.Combine beef, breadcrumbs, parsley, parmesan and eggs in medium bowl. Roll level tablespoons of mixture into balls; flatten slightly.

2.Cook meatballs in heated oiled grill pan until browned all over.

3.Heat oil in deep 3-litre (12-cup) flameproof baking dish. Cook onion and garlic until onion softens. Add sauce, undrained tomatoes, stock and basil; bring to a boil.

4.Add meatballs to sauce; simmer, covered with foil, about 20 minutes or until meatballs are cooked, stirring occasionally.

5.Cook pasta in large saucepan of boiling water until just tender; drain.

6.Preheat grill.

7.Combine pasta with meatballs and sauce, sprinkle with mozzarella; grill until cheese melts and is browned lightly.

Calves liver should be cut into paper-thin slices then quickly seared because too much cooking will destroy its soft, delicate texture. Your butcher will slice the liver thinly for you.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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