Pork Meatballs and Spinach Pasta

thebusylittlebaker 2

"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."
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45 m servings 641 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 641 kcal
  • 32%
  • Fat:
  • 32.8 g
  • 50%
  • Carbs:
  • 44.3g
  • 14%
  • Protein:
  • 42.9 g
  • 86%
  • Cholesterol:
  • 115 mg
  • 38%
  • Sodium:
  • 482 mg
  • 19%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
  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.
  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.
  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.
  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.