Penne with Meatballs

"These meatballs are an excellent way to use up leftover rice, but if you're cooking the rice from scratch, you'll need about a 1/3 cup of uncooked rice."

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Bring a large pot of water to boil.

Step 2

To make the meatballs, combine the beef, rice, parmesan, egg, garlic, infused oil, olive oil, finely chopped basil and parsley, cayenne, and salt and pepper in a large bowl. With wet hands shape into golf balls size balls.

Step 3

Keep the olive oil in a large frying pan over medium heat, add the meatballs, and cook until nicely browned on all sides and cooked through.

Step 4

Meanwhile, pasta to the boiling water and cook according to package directions until just tender. Drain, return to the pot, and cover to keep warm.

Step 5

Pour the tomato puree over the meatballs and sprinkle on the roughly chopped basil. Bring to a boil, then reduce the heat and simmer for 2 to 3 minutes, until warm through.

Step 6

Divide the penny among four bowls and spoon the meatballs and sauce over the top. Garnish with a sprinkling of Parmesan and extra basil. Leaves, if desired, and serve immediately.