pasta & meatballs with crispy cheese broccoli

These meatballs are a lot of fun to make, and require little work.

By: Anna Decker / 02/04/2016

Just roll the sausage meat into small balls and coat them in breadcrumbs. This will give them a crispy exterior, even after being tossed in tomato sauce. We’ve sent a whole box of pasta, though feel free to use just 12 ounces as called for in the recipe—we liked that sauce to pasta ratio the best. Cook, relax and enjoy!

What you'll need: 16 oz sweet Italian sausage ½ cup panko 28 oz can San Marzano tomatoes 2 garlic cloves 16 oz broccoli 1 oz Parmesan cheese 16 oz spaghetti olive oil coarse salt freshly ground black pepper

Equipment: large pot colander small saucepan rimmed baking sheet microplane or grater

Recipe steps: 1. Make garlic paste Smash garlic cloves with the side of a knife. Peel then sprinkle with 1 teaspoon of salt. Finely chop garlic and salt together until almost a paste forms.

  1. Make sauce Heat 3 tablespoons oil in a small saucepan over medium. Add garlic paste and sauté until fragrant and starting to brown, about 1 minute. Add tomatoes and break up tomatoes with a wooden spoon until small pieces remain. Bring to a simmer and cook for 10 minutes.

  2. Make sausage balls Meanwhile, bring a large pot of salted water to a boil. Preheat oven to 425°F. Remove sausage from casings and roll into 1 inch balls. Place panko in a bowl and roll sausage balls in panko to coat completely. Place on a rimmed baking sheet.

    1. Cook broccoli and meatballs Cut broccoli into small florets. Grate cheese. Toss broccoli on a baking sheet with 2 tablespoons oil and season with salt and pepper. Place in oven along with meatballs. Cook, shaking pan halfway through, until sausage is cooked through, about 15 minutes.
  3. Add cheese Remove meatballs from oven and carefully stir into tomato sauce. Reheat sauce until warm. Sprinkle broccoli with ¾ of the cheese and continue to cook until cheese browns, about 5 minutes.

  4. Cook pasta Add ¾ (12 oz) of the pasta to the boiling water (reserve remaining pasta for another use) and cook until al dente, about 8 minutes. Drain and toss with sauce and meatballs. Scrape cheese and broccoli from pan and serve alongside with remaining cheese on the side. Enjoy!

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