This quick, budget-friendly Turkish dish is made by crumbling leftover meatballs from the previous day, tossing them with tomato sauce, and adding them to cooked pasta. Briefly warming the meatballs in a pan lightly crisps the outside and refreshes them. Served in small portions, it is a practical main dish that goes quickly at parties.
Boil the penne in salted water for 10 minutes, until al dente, then drain.
Crumble the leftover meatballs and reheat them with the garlic in olive oil for 5 minutes, until lightly browned on the outside.
Add the tomato sauce and heat for 4 minutes. Toss with the cooked pasta and serve.
If you stir cold meatballs straight into the pasta, the dish will not heat evenly. Be sure to warm the meatballs briefly in a pan first. Contains gluten (pasta).
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