Baked Penne W/ Spicy Mini Meatballs

• 1 lb. penne
• 1 lb. ground sirloin
• 2 cups beef stock
• 4 cups water
• 2-3 tbsp. worshechire sauce
• 1/2 red onion--diced
• 1/3-1/2 jalapeno--diced
• 1 1/2 cups shredded mozerella
• 1/4 habanero
• 2 pcs. toast, buttered & cooled
• 3 cans (8 oz. salt-free) tomato sauce
• 3 cloves garlic (1*)
• EVOO
• grill seasoning
• 1 tsp. tomato paste
• 2 tbsp. flour
• S & P

1. in food processor, combine toasted, buttered bread, 1 clove garlic, habanero (1/3 only) and a splash of EVOO. meanwhile place sirloin in mixing bowl, season, add jalapenos, onions and bread crumb mixture--form into small balls (1tbsp-ish). heat heavy skillet over med-hi heat w/ EVOO; drop mini meat balls into oil. remove when almost done (4-5 mins in). add tomato paste and flour to oil, cook for up to 2 mins. gradually add some cooking liquid (mix of water and stock that you're boiling the pasta in). add tomato sauce and toss 1/3 of cheese into sauce when mixed and toss meatballs back in to simmer for 10 mins. cook pasta up to 4 mins away from being done. strain and toss w/ sauce. place in baking dish, cover w/ remaining cheese and set in preheated 400 degree oven for 10 mins, then on broil for 10 addtl mins to crisp cheese on top.

penne, ground sirloin, beef stock, water, worshechire sauce, red onion, shredded mozerella, habanero, salt, garlic, evoo, grill seasoning, tomato paste, flour, p

Taken from www.epicurious.com/recipes/member/views/baked-penne-w-spicy-mini-meatballs-1259698 (may not work)