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    You are in: Home / Recipes / Penne and Meatballs with Red Pepper Sauce Recipe
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    Penne and Meatballs with Red Pepper Sauce

    Penne and Meatballs with Red Pepper Sauce. Photo by papergoddess

    1/1 Photo of Penne and Meatballs with Red Pepper Sauce

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    15 mins

    30 mins

    papergoddess's Note:

    Low fat chicken meatballs have the subtle flavor of cumin in a light and creamy sweet red pepper sauce.

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    1. 1
      Cook penne pasta according to package directions; drain, rinse, and keep warm.
    2. 2
      In a bowl, combine chicken, bread crumbs, egg, cumin, garlic, parsley flakes, salt, and pepper.
    3. 3
      Mix and shape into 1 inch meatballs.
    4. 4
      Spray a non-stick skillet and lightly brown meatballs, about 10 minutes.
    5. 5
      (NOTE: YOU CAN ROAST RED PEPPER IN 425F OVEN FOR 20 MINUTES IF DESIRED. REMOVE SEEDS AND SKIN BEFORE USING. THIS STEP IS OPTIONAL) Seed red pepper and quarter; place in blender with chicken broth; pulse until pepper is pureed.
    6. 6
      Add blender contents to skillet with garlic and green onion; simmer, UNCOVERED, 15 minutes or until liquid is REDUCED BY HALF.
    7. 7
      Remove meatballs to a plate.
    8. 8
      In blender, combine evaporated milk and flour; buzz until blended.
    9. 9
      Add evaporated milk to skillet and whisk until contents of skillet come to a boil; continue to cook 1-2 minutes.
    10. 10
      Add dry sherry and hot pepper sauce if desired, and salt and pepper to taste.
    11. 11
      Return meatballs to pan.
    12. 12
      Serve over hot penne pasta.

    Ratings & Reviews:

    • on October 07, 2004


      I'm sorry but my family didn't care for this one. We didn't really like the meatballs or the sauce. Again I'm sorry, just not our taste I guess.

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    • on September 06, 2004


      What a terrific recipe! I adored the red pepper sauce and can't wait to try it with roasted peppers next time. I substituted turkey but will definitely use chicken next time for the finer, smoother texture and I'll bake the meatballs next time just because that's easier than pan frying. This makes a beautiful presentation and it's not difficult to make. Congratulations, papergoddess, this is a winner in my cookbook.

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    • on September 01, 2004


      The meatballs in this recipe are amazingly flavourful! (I baked them in the oven for about 25 minutes so I didn't have to stand at the stove & watch them.) However, the sauce was a little bland. But, I was so impressed with how low the fat content was in this dish.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (5)


    Nutritional Facts for Penne and Meatballs with Red Pepper Sauce

    Serving Size: 1 (303 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 620.2
    Calories from Fat 123
    Total Fat 13.7 g
    Saturated Fat 3.7 g
    Cholesterol 147.4 mg
    Sodium 895.2 mg
    Total Carbohydrate 86.4 g
    Dietary Fiber 10.0 g
    Sugars 13.1 g
    Protein 38.5 g

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