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One-Pot Sausage Meatballs with Creamy Tomato Penne

Betty Crocker Kitchens
Updated Jul 21, 2017
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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.

One-Pot Sausage Meatballs with Creamy Tomato Penne

  • Prep Time 55 min
  • Total 55 min
  • Servings 6
  • Ingredients 11
  • Pin

Ingredients

  • 1 lb bulk mild Italian sausage
  • 1/2 cup Progresso™ Italian style panko crispy bread crumbs
  • 1/2 cup finely chopped onion
  • 1 egg
  • 1 tablespoon olive oil
  • 3 cups Progresso™ chicken broth (from 32-oz carton)
  • 1 jar (25.5 oz) Muir Glen™ organic tomato basil pasta sauce
  • 3/4 cup heavy whipping cream
  • 12 oz uncooked penne pasta (3 3/4 cups)
  • Shredded Parmesan cheese, if desired
  • Shredded fresh basil leaves, if desired
Make With
Progresso Broth

Instructions

  • Step 
    1
    In large bowl, mix sausage, bread crumbs, onion and egg until well combined. Shape mixture into 12 (2-inch) meatballs.
  • Step 
    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.
  • Step 
    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.

Nutrition

670 Calories
34g Total Fat
24g Protein
68g Total Carbohydrate
7g Sugars

Tips from the Betty Crocker Kitchens

  • tip 1
    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.
  • tip 2
    Like it hot? Opt for spicy Italian sausage.
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