Greek Soutzoukakia with Penne

Ingredients

• 1 lb ground beef
• ½ cup breadcrumbs
• 1.5 tsp cumin
• ¼ tsp cinnamon
• 14 oz canned crushed tomatoes
• 12 oz penne pasta
• 1 tbsp red wine vinegar

Instructions

1. 1

   Mix ground beef, breadcrumbs, cumin, cinnamon, 1 tsp salt, and pepper in a bowl until just combined.

2. 2

   Roll mixture into 12 meatballs (about walnut-sized). Heat 2 tbsp oil in a large skillet over medium-high heat.

3. 3

   Brown meatballs in batches without stirring, shaking pan occasionally, until deeply browned on all sides, 8–10 minutes total.

4. 4

   Pour crushed tomatoes and vinegar over meatballs. Simmer uncovered until sauce thickens and meatballs are cooked through, 10 minutes.

5. 5

   Meanwhile, boil penne in salted water until al dente, about 9 minutes. Drain and reserve 1/2 cup pasta water.

6. 6

   Toss hot pasta with meatballs and sauce. Add pasta water a splash at a time until sauce coats the noodles. Serve immediately.

Tools you’ll need

• large mixing bowl
• 12-inch skillet
• large pot
• colander
• wooden spoon

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