PORK MEATBALLS AND SPINACH PASTA
This quick, easy dinner is full of flavor and vegetables. The pork is higher in fat, resulting in a juicy and delicious meatball. I use freshly ground cinnamon and Parmesan.
Provided by thebusylittlebaker
Categories Meat and Poultry Recipes Pork Ground Pork Recipes
Time 45m
Yield 4
Number Of Ingredients 9
Steps:
- Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
- Mix pork, pine nuts, cinnamon, 1/2 teaspoon salt, and black pepper in a bowl; shape pork mixture into 1/2-inch meatballs and arrange on a baking sheet.
- Bake meatballs in the preheated oven until browned and center is no longer pink, 3 to 4 minutes per side. Turn the tray around once to be sure the meatballs roast evenly; flip meatballs halfway through cooking.
- Bring a large pot of lightly salted water to a boil. Cook mini penne in the boiling water for about 5 minutes, stirring occasionally. Add spinach and continue cooking until pasta is cooked through but firm to the bite, about 3 minutes more. Reserve about 1/4 cup pasta cooking water and drain remaining water.
- Return pasta and spinach to the pot and stir in olive oil, Parmesan cheese, and reserved cooking water. Top pasta with meatballs before serving.
Nutrition Facts : Calories 641.5 calories, Carbohydrate 44.3 g, Cholesterol 114.6 mg, Fat 32.8 g, Fiber 3.7 g, Protein 42.9 g, SaturatedFat 11 g, Sodium 482.4 mg, Sugar 2.4 g
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