Penne and Meatballs with Red Pepper Sauce

"Low fat chicken meatballs have the subtle flavor of cumin in a light and creamy sweet red pepper sauce."
 
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photo by papergoddess photo by papergoddess
photo by papergoddess
Ready In:
45mins
Ingredients:
18
Serves:
4-6
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ingredients

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directions

  • Cook penne pasta according to package directions; drain, rinse, and keep warm.
  • In a bowl, combine chicken, bread crumbs, egg, cumin, garlic, parsley flakes, salt, and pepper.
  • Mix and shape into 1 inch meatballs.
  • Spray a non-stick skillet and lightly brown meatballs, about 10 minutes.
  • (NOTE: YOU CAN ROAST RED PEPPER IN 425F OVEN FOR 20 MINUTES IF DESIRED. REMOVE SEEDS AND SKIN BEFORE USING. THIS STEP IS OPTIONAL) Seed red pepper and quarter; place in blender with chicken broth; pulse until pepper is pureed.
  • Add blender contents to skillet with garlic and green onion; simmer, UNCOVERED, 15 minutes or until liquid is REDUCED BY HALF.
  • Remove meatballs to a plate.
  • In blender, combine evaporated milk and flour; buzz until blended.
  • Add evaporated milk to skillet and whisk until contents of skillet come to a boil; continue to cook 1-2 minutes.
  • Add dry sherry and hot pepper sauce if desired, and salt and pepper to taste.
  • Return meatballs to pan.
  • Serve over hot penne pasta.

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Reviews

  1. I'm sorry but my family didn't care for this one. We didn't really like the meatballs or the sauce. Again I'm sorry, just not our taste I guess.
     
  2. What a terrific recipe! I adored the red pepper sauce and can't wait to try it with roasted peppers next time. I substituted turkey but will definitely use chicken next time for the finer, smoother texture and I'll bake the meatballs next time just because that's easier than pan frying. This makes a beautiful presentation and it's not difficult to make. Congratulations, papergoddess, this is a winner in my cookbook.
     
  3. The meatballs in this recipe are amazingly flavourful! (I baked them in the oven for about 25 minutes so I didn't have to stand at the stove & watch them.) However, the sauce was a little bland. But, I was so impressed with how low the fat content was in this dish.
     
  4. This was a very good dish! I made this with half yellow and half red pepper. Served it with salad and homade Italian dressing, and baked asparugus. I recomend this its worth the time. Good find and very tasty, parents and brother loved it!
     
  5. A nice change from the traditional meatballs and pasta dishes which we enjoyed very much. Directions were very easy to follow and the only changes I made was using ground turkey (instead of the chicken) and fresh parsley. Thanks for sharing this delicious pasta dish which we will be having again!
     
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Tweaks

  1. What a terrific recipe! I adored the red pepper sauce and can't wait to try it with roasted peppers next time. I substituted turkey but will definitely use chicken next time for the finer, smoother texture and I'll bake the meatballs next time just because that's easier than pan frying. This makes a beautiful presentation and it's not difficult to make. Congratulations, papergoddess, this is a winner in my cookbook.
     

RECIPE SUBMITTED BY

I hate to bake (almost as much as I hate to vacuum!), and I'll go to great lengths to avoid having to make cookies.
 
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