[Rainbow Plate] Herby Pork Meatballs & Tomato Penne

• 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 in boiling water until ‘al dente’, 12 minutes.
• Reserve pasta water (1/4 cup for 2 people / 1/2 cup for 4 people). 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!

• While pasta is boiling, in a medium bowl, combine pork mince, fine breadcrumbs, Aussie spice blend, the egg and a pinch of salt.
• 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).

• Return the saucepan to medium-low heat, 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.