Pasta and Meatballs

 
0
COMMENTS
SHARE

Switch up your traditional meatball recipe with extra lean ground pork for a flavor packed dish with less fat than several other ground meat options.

SERVINGS
8
PREP TIME
15
MIN
COOK TIME
20
MIN
TOTAL TIME
35
MIN
DIFFICULTY
Easy
  • ½ cup soft, fresh breadcrumbs
  • 2 tablespoons milk
  • 1 large egg, lightly beaten
  • 1/3 cup fresh basil leaves, chopped
  • ¼ cup freshly grated Parmesan cheese
  • 2 garlic cloves, minced
  • ½ teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • 1 pound Farmer John® ground pork
  • 1 (1-pound) box penne pasta
  • 1 tablespoon olive oil
  • 1 small yellow squash, sliced
  • 1 small zucchini, sliced
  • 1 (24-ounce) jar tomato-basil pasta sauce
  • 1 (14-ounce) can diced tomatoes, undrained
  • Garnish: freshly grated Parmesan cheese
  1. In large bowl, combine breadcrumbs and milk. Let stand 10 minutes.
  2. Stir in egg, and next 5 ingredients.
  3. Gently stir in pork with hands, just until blended.
  4. Shape into 16 (2-inch) meatballs and place on a lightly greased, aluminum foil-lined pan.
  5. Bake 15 to 17 minutes or until internal temperature reaches 165°F when tested with a thermometer.
  6. Cook pasta according to package directions. Drain and keep warm.
  7. In large Dutch oven, heat oil over medium-high heat. Cook squash and zucchini 5 minutes or until crisp tender.
  8. Stir in pasta sauce and tomatoes. Bring mixture to a boil. Reduce heat to medium-low and simmer 5 minutes. Season with salt to taste.
  9. Stir in pasta and meatballs. Sprinkle with Parmesan cheese, if desired.
COOKING TIP

If you ever cook pasta in advance and set it aside, drizzle a little olive oil on it and stir to prevent from it from sticking together.