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One-Pot Sausage Meatballs with Creamy Tomato Penne

Prep 55 min
Total 55 min
Servings 6

With just a few basic ingredients, this rich and creamy one-pot pasta dinner turns simple sausage meatballs into a beautiful meal with weeknight ease. MORE+ LESS-

By Betty Crocker Kitchens

Updated July 21, 2017

Make with

Progresso Breadcrumbs

Ingredients

lb bulk mild Italian sausage

1/2

cup Progresso™ Italian style panko crispy bread crumbs

1/2

cup finely chopped onion

egg

tablespoon olive oil

cups Progresso™ chicken broth (from 32-oz carton)

jar (25.5 oz) Muir Glen™ organic tomato basil pasta sauce

3/4

cup heavy whipping cream

oz uncooked penne pasta (3 3/4 cups)

Shredded Parmesan cheese, if desired

Shredded fresh basil leaves, if desired

Steps

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1

In large bowl, mix sausage, bread crumbs, onion and egg until well combined. Shape mixture into 12 (2-inch) meatballs.
2

In 5-quart Dutch oven, heat oil over medium heat. Add meatballs; cook 9 to 11 minutes, gently turning occasionally, just until browned on all sides.
3

Stir in broth, pasta sauce and whipping cream; heat to boiling. Stir in pasta; return to boiling. Reduce heat; simmer uncovered 18 to 22 minutes, stirring occasionally, until meatballs are thoroughly cooked and no longer pink in center (165°F), pasta is cooked to desired tenderness and sauce is thickened. Top with Parmesan cheese and basil.

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Expert Tips

To easily turn meatballs, use a spatula and a spoon to gently roll each meatball. Make sure oil is hot before carefully adding meatballs. If meatballs don’t release easily from bottom of pan, cook a bit longer before attempting to turn.
Like it hot? Opt for spicy Italian sausage.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving

Calories: 670
Calories from Fat: 300

% Daily Value

Total Fat: 34g; 52%
Saturated Fat 12g 62% Trans Fat 0g
Cholesterol: 95mg; 32%
Sodium: 1560mg; 65%
Potassium: 300mg; 8%
Total Carbohydrate: 68g; 23%
Dietary Fiber 5g 20% Sugars 7g
Protein: 24g

% Daily Value*:

Vitamin A: 20%; 20%
Vitamin C: 2%; 2%
Calcium: 6%; 6%
Iron: 20%; 20%

Exchanges:

2 1/2 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 2 High-Fat Meat; 3 1/2 Fat;