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.
Preparation Time
30 mins
Cooking Time
15 mins
Total Time
45 mins
Calories
642 Calories
Recipe Instructions
Step 1
Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
Return pasta and spinach to the pot and stir in olive oil, Parmesan cheese, and reserved cooking water. Top pasta with meatballs before serving.
Ingredients
½ teaspoon salt
1 teaspoon ground cinnamon
¼ cup pine nuts
½ teaspoon ground black pepper
1 ½ pounds ground pork
¼ cup grated Parmesan cheese
1 teaspoon olive oil
½ (10 ounce) package frozen chopped spinach, thawed and drained
