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Roast Irish Beef Meatballs with Penne, Sun Blushed Tomatoes, Mascarpone & Basil

From the Kitchen

At a Glance





Prep Time:

15 minutes

Cooking Time:

25 minutes

What you'll need:

  • 50gms Butter
  • 800gms Beef meatballs
  • 150gms Diced onion
  • 20gms Grated garlic
  • 50gms Diced carrot
  • 50gms Diced leeks
  • 50gms Diced celery
  • 30ml White wine vinegar
  • 30gms Demerara sugar
  • 150gms Chopped sun-blushed tomatoes
  • 700gms Chopped tomatoes
  • 200gms Tomato purée
  • 200ml Water
  • 60gms Mascarpone cheese
  • 100ml Double cream
  • 850gms Cooked penne pasta
  • 40gms Freshly chopped basil
  • Handful of fresh grated Parmesan


  1. Melt the butter in a hot pan. Add the meatballs and brown on all sides. Remove the meatballs and roast in the oven for 12 mins at 180 °c.
  2. Add the vegetables to the same pan and sweat for 8-10 mins.
  3. When the vegetables are softened, add the sugar and vinegar and cook for 1 min.
  4. Add the sun-blushed tomatoes, chopped tomatoes, tomato purée and water and simmer for a further 5 mins.
  5. Add the mascarpone and cream then season to taste.
  6. Warm the pasta in the sauce and then add the cooked meatballs.
  7. Serve with freshly chopped basil and finished with grated Parmesan