Hidden Veggie Meatballs with Penne

Method

1. Preheat the oven to 200°C and line a tray with baking paper.
2. In a large bowl, combine the beef mince, onion, garlic, parsley, grated vegetables, salt, pepper, breadcrumbs and egg. Mix until just combined.
3. Roll the mixture into evenly sized meatballs and place onto the prepared tray.
4. Drizzle with olive oil and bake for 15–20 minutes, or until cooked through and lightly golden.
5. While the meatballs are cooking, heat a large pan over medium heat and add the Napoletana sauce and beef stock. Stir and bring to a gentle simmer.
6. Once the meatballs are cooked, add them to the sauce and simmer for 5–10 minutes so they absorb the flavour.
7. Meanwhile, cook the penne in a large pot of salted boiling water according to packet instructions, then drain.
8. Add the cooked pasta to the sauce and gently stir to coat.
9. Taste and adjust seasoning if needed, then serve and enjoy with family and friends!