Pasta with leftover meatballs is a quick, thrifty Turkish recipe made by crumbling yesterday's leftover köfte, tossing it with tomato sauce and mixing it into boiled pasta. Briefly reheating the meatballs in a pan lets the outside crisp up again so they taste freshly made. Served in small bites, it's a practical main course that disappears quickly at a party table.
Boil the penne in salted boiling 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 the outside lightly browns.
Add the tomato sauce and heat for 4 minutes, then toss with the boiled pasta and serve.
If you mix the cold meatballs straight into the pasta, the dish won't heat evenly — don't skip briefly reheating the meatballs in a pan first. Allergens: contains gluten (pasta).
Adding a pinch of red pepper flakes to the sauce livens up the slightly muted taste of leftover meatballs.
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