Pork Meatball & Rainbow Veg Pasta Party

• While veggies are roasting, half-fill a large saucepan 
with water, add a generous pinch of salt, then bring 
to the boil over high heat.
• Cook penne (see ingredients) in boiling water until 
‘al dente’, 12 minutes.
• Reserve some pasta water(see ingredients). Drain 
penne, then return to saucepan with a drizzle of 
olive oil.

Little cooks: Older kids, help add the pasta to the 
saucepan under adult supervision. Be careful, the water 
is boiling! 
TIP: ‘Al dente’ pasta is cooked through but still slightly 
firm in the centre.

• While pasta is boiling, combine pork mince, 
fine breadcrumbs (see ingredients), Aussie spice 
blend (see ingredients), the egg and a pinch of salt
in a medium bowl.
• Using damp hands, roll heaped spoonfuls of pork
mixture into small meatballs (4-5 per person). 
Transfer to a plate. 

Little cooks: Join the fun by helping combine the 
ingredients and shaping the mixture into meatballs! 
Make sure to wash your hands well afterwards. 

• In a large frying pan, heat a drizzle of olive oil over 
medium-high heat. 
• Add meatballs, turning, until browned and cooked 
through, 8-10 minutes (cook in batches if your pan 
is getting crowded). Transfer to a plate and cover to 
keep warm.

• Return the saucepan to medium-low heat, then add 
tomato sugo, cooked penne, the butter, brown 
sugar and reserved pasta water, stirring, until 
heated through and combined, 2-3 minutes.

Little cooks: Help pour in the sugo under adult 
supervision.