A kid-friendly favorite! Perfect for a quick, delicious family meal. You can also double the pasta sauce in a big batch and freeze it for later convenience.

Note: This recipe uses The Daily Broth’s Premium Organic Beef Bone Broth

INGREDIENTS:

For the meatballs:

                300g minced beef
                1 egg
                ½ tsp onion powder
                ½ tsp garlic powder
                ½ tsp mixed herbs
                1 tbsp fresh parsley, finely chopped
                Black pepper, to taste
                1 tbsp cornstarch
                3 – 4 tbsp breadcrumbs, adjust accordingly

For pasta (serves 3-4 portions):
                Penne pasta
                2 tbsp unsalted butter
                ½ yellow onion, diced
                3-4 garlic cloves, minced
                ½ red bell pepper, diced
                1 carrot, chopped
                1 can of canned tomatoes
                4 tbsp tomato puree
                3 The Daily Broth’s beef bone broth minis, unsalted
                Seasonings, to taste (mixed herbs, parsley, black pepper)
                Handful of shredded cheddar cheese
                Fresh parsley, for garnish

INSTRUCTIONS:

1. Mix all the meatball ingredients in a bowl then shape into small meatballs. Cook meatballs in a pan until browned and cooked through (about 8-10 mins). Set aside.
2. In the same pan, sauté onion, garlic, carrot, and red bell pepper in butter for 3-4 mins. Stir in canned tomatoes, tomato puree, broth, and seasonings.
3. Add pasta, ensuring it’s submerged. Let simmer while covered for 10-12 mins until pasta is cooked and sauce thickens.
4. Sprinkle with cheddar cheese, stir until it melts.
5. Return meatballs to the pan, garnish with parsley and serve.

ENJOY!