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.


Recipe Summary

30 mins
15 mins
45 mins
4 servings


Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • 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

642 calories; protein 42.9g 86% DV; carbohydrates 44.3g 14% DV; fat 32.8g 51% DV; cholesterol 114.6mg 38% DV; sodium 482.4mg 19% DV. Full Nutrition

Reviews (1)

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2 Ratings
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Rating: 4 stars
Tweaked this to use fresh spinach and spaghetti instead of penne. Also added Parmesan to the meatballs. Read More