Place rissoles and basil in a large bowl and stir until combined. Using damp hands roll into 20 meatballs.
Heat oil in a large non-stick frying pan over medium-high heat. Cook meatballs for 6-8 minutes, turning regularly, or until browned and cooked through. Rest on a plate loosely covered with foil for 5 minutes.
Meanwhile, cook penne according to packet directions. Drain well.
In same frying pan over medium heat, add pasta sauce. Bring to a simmer, add tomatoes and broccoli and ¼ cup (60ml) water and cook for 2-3 minutes. Return meatballs and any juices to the pan with baby spinach and cook for a further minute. Add penne, season and toss well to coat.
Serve meatball penne sprinkled with parmesan and extra basil leaves
You can make a double batch of meatballs and freeze the remainder in a single layer in a large snap-lock bag.
Use your choice of pasta and pasta sauce in this recipe.
Swap broccoli for zucchini; baby spinach for baby rocket or chopped kale; addbsome chilli flakes or fresh chilli for a spicy kick.