Penne with Pork Meatballs

🥘 Ingredients

• Italian seasoning
  1 tbsp
• Parmesan cheese
  ½ cup
• butter
  3 tbsp
• button mushrooms
  8 oz
• chili flakes
  1 tsp
• cooking oil
  1 tbsp
• cream cheese
  4 tbsp
• garlic
  2 clove
• ground pork
  20 oz
• mushroom stock concentrate
  2 unit
• panko breadcrumbs
  ½ cup
• penne pasta
  12 oz
• pepper
• salt
• scallions
  4 unit
• sour cream
  1/2 c
• water

🍳 Cookware

• large pot
• medium bowl
• large pan

1. 

   1

   Bring a large pot of salted water to a boil. Wash and dry all produce. Trim and thinly slice button mushrooms . Trim and thinly slice scallions , separating whites from greens. Peel and mince or grate garlic .

   button mushrooms: 8 oz, scallions: 4 unit, garlic: 2 clove
2. 

   2

   Once water is boiling, add penne pasta to pot. Cook until al dente, ⏱️ 9 minutes to ⏱️ 11 minutes . Reserve ½ cup pasta cooking water, then drain.

   penne pasta: 12 oz
3. 

   3

   While pasta cooks, in a medium bowl , combine ground pork *, panko breadcrumbs , 1 tsp Italian seasoning (2 tsp for 4 servings), 1 TBSP water plain water (2 TBSP for 4), salt (we used ½ tsp), and pepper (we used 1 tsp salt for 4). (Be sure to measure the Italian Seasoning; we sent more.) Form into 1-inch meatballs.

   ground pork: 20 oz, panko breadcrumbs: ½ cup, Italian seasoning: 1 tbsp, water, salt, pepper
4. 

   4

   Heat a large drizzle of cooking oil in a large pan over medium-high heat. Add meatballs and cook, turning occasionally, until browned all over and cooked through, ⏱️ 12 minutes to ⏱️ 14 minutes . TIP: Lower heat if meatballs begin to brown too quickly. Turn off heat; remove from pan and set aside. Wipe out pan.

   cooking oil: 1 tbsp
5. 

   5

   Heat a drizzle of oil in same pan over medium heat. Add mushrooms, scallion whites, and garlic; season with salt and pepper. Cook, stirring, until softened, ⏱️ 2 minutes to ⏱️ 4 minutes . Stir in sour cream , cream cheese , mushroom stock concentrate , ¼ cup reserved pasta cooking water (1/3 cup for 4 servings), and 2 TBSP butter (3 TBSP for 4). Bring to a simmer and cook until slightly thickened, ⏱️ 2 minutes to ⏱️ 3 minutes . Turn off heat. Season with salt and pepper.

   sour cream: 1/2 c, cream cheese: 4 tbsp, mushroom stock concentrate: 2 unit, butter: 3 tbsp
6. 

   6

   Add drained penne and meatballs to pan with sauce; toss to coat. (For 4 servings, if your pan isn't large enough, carefully pour everything back into empty pasta pot.) If needed, stir in more reserved pasta cooking water a splash at a time until penne is coated in a creamy sauce. Divide pasta between bowls; top with Parmesan cheese and scallion greens. Sprinkle with chili flakes to taste and serve.

   Parmesan cheese: ½ cup, chili flakes: 1 tsp