One-Pan Meatball Penne with Garden Vegetables Step-by-step instructions

Before you start

Before starting, make sure the meatballs are ready to go, either homemade or store-bought. If making homemade, season the ground meat with salt, pepper, garlic, and herbs, and roll into 1 1/2-inch balls. Wash the zucchini and trim the ends, but leave whole.

Have the tomatoes washed and ready. Set the penne, tomato paste, parsley, and Parmesan within reach. Bring a large pot of salted water to a boil for the pasta, but do not add the pasta until the sauce is nearly ready.

Instructions

Sear and Assemble

1. 1Brown the Meatballs
   Heat a large deep skillet or Dutch oven over medium-high heat. Add the seasoned meatballs in a single layer and cook, turning occasionally, until browned on all sides, about 6 to 8 minutes. The meatballs do not need to be cooked through at this point; they will finish in the sauce.
   Look for The meatballs are deeply browned on the outside but still pink in the center.
   Tip Do not overcrowd the pan; work in batches if needed to get a good sear.
2. 2Add the Vegetables
   Add the whole tomatoes and zucchini to the pan, nestling them around the meatballs. The tomatoes can be left whole; they will break down as they cook. Stir gently to coat the vegetables in the pan juices.
   Look for The tomatoes are glossy and the zucchini bright green.
   Tip If the tomatoes are very large, cut them in half so they cook evenly.

The meatballs are browned on all sides and the vegetables are nestled in the pan. The kitchen smells of seared meat and fresh vegetables. The tomatoes are glossy and the zucchini is bright green. The pan has a nice layer of browned bits that will flavor the sauce.

Braise to Richness

3. 3Braise the Meatballs and Vegetables
   Cover the pan with a lid and reduce the heat to medium. Let the mixture braise gently for 20 minutes, until the meatballs are cooked through and the vegetables are tender. The tomatoes will release their juices and create a rich sauce.
   Look for The sauce is simmering and aromatic; the meatballs are firm and cooked through.
   Safe temperature 160°F (71°C) internal temperature (ground meat)
   Tip If the sauce looks dry, add a splash of water or broth.
4. 4Check the Meatballs
   Check that the meatballs have reached an internal temperature of 160°F (71°C) using an instant-read thermometer. If they have not, continue braising for a few more minutes. The tomatoes should be soft and starting to fall apart.
   Look for The meatballs are cooked through and the vegetables are tender.
   Safe temperature 160°F (71°C) internal temperature (ground meat)
   Tip The sauce should be thick and flavorful; if it is too thin, simmer uncovered for a few minutes.

The lid is on, and the pan is simmering gently. Steam rises and the aroma deepens. After 20 minutes, the meatballs are cooked through and the tomatoes have collapsed into a chunky sauce.

The zucchini is tender but not mushy. The sauce is thick and fragrant, with a deep red color.

Finish and Serve

5. 5Boil the Penne
   Bring a large pot of salted water to a boil. Add the penne and cook according to package instructions until al dente. Drain the pasta, reserving about 1/2 cup of the pasta water.
   Look for The penne is tender but still has a slight bite.
   Tip Do not overcook the pasta; it will continue to cook in the sauce.
6. 6Combine Pasta and Sauce
   Add the drained penne to the skillet with the meatballs and vegetables. Stir in the tomato paste and toss everything together until the pasta is well coated in the sauce. If the sauce is too thick, add a splash of the reserved pasta water to loosen it.
   Look for The penne is glossy and coated with the meaty tomato sauce.
   Tip Taste and adjust seasoning with salt and pepper.
7. 7Serve with Parsley and Parmesan
   Spoon the penne and meatballs onto serving plates or a large platter. Garnish generously with chopped fresh parsley and grated Parmesan cheese. Serve hot, with extra Parmesan on the side if desired.
   Look for The dish is steaming and the cheese is melting over the hot pasta.
   Tip For a prettier presentation, arrange the meatballs on top of the pasta.

The penne is added and coated in the glossy sauce. The tomato paste has deepened the color and flavor. The dish is steaming, with parsley and Parmesan adding a fresh, savory finish. The meatballs are juicy and the pasta is perfectly al dente.

Common mistakes

One common mistake is overcrowding the pan when browning the meatballs, which steams them instead of searing. Work in batches if needed. Another is not covering the pan during the braise, which can cause the sauce to reduce too quickly and the vegetables to dry out.

Be patient during the braise; the tomatoes need time to break down. Also, avoid overcooking the pasta, as it will continue to soften in the sauce. Reserve some pasta water to adjust the sauce consistency.

How to tell it’s done

The dish is done when the meatballs have reached an internal temperature of 160°F (71°C) and the vegetables are tender. The sauce should be thick and coating the back of a spoon.

The penne should be al dente, with a slight bite, and fully coated in the sauce. Taste and adjust seasoning with salt and pepper. The final dish should be steaming hot, with the cheese melting over the top.

• Ground meat: 160°F (71°C) in the thickest part