Italian Pork Meatballs with Broccoli over Pasta

Today I’m popping in just quickly to share another one of those go-to all time favorite recipes in our house.

This recipe is actually a cross between plain buttered noodles and Naked Ravioli (a post from my blogging past), made with all of my family’s favorite flavors: parmesan, broccoli, and basil, being the favorite flavors front runners.

This recipe gets requested a lot, which is great for me because both kids eat it without complaint, it comes together pretty quickly, AND it’s a one pot and one serving dish meal!  All of the win!

Italian Pork Meatballs with Broccoli over Pasta

1 lb ground pork

¼ cup dry bread crumbs

1/3 cup grated parmesan cheese, divided

1 egg

1 tbsp Italian Herbs Paste (or dried), divided

½ tbsp Parsley Paste (or dried)

½ tsp garlic paste (or 1 clove, minced)

1/8 tsp freshly ground black pepper

1 large crown broccoli, cut into florets

1 lb dry pasta

2 tbsp butter

Place a large pot of water on the stovetop.  Bring to a boil and add 1 tablespoon salt.

Meanwhile, place the pork, bread crumbs, ¼ cup parmesan, egg, ½ tablespoon Italian herbs, parsley, garlic, and black pepper into a bowl.  Use you hands to combine the ingredients.

Lightly roll the meat mixture into small (about 1 inch diameter) balls and drop into the boiling water.  Cook for 5 minutes.

Use a slotted spoon to remove the meatballs from the water.  Place in a large serving bowl and cover.

Add the pasta to the reserved water from the meatballs and cook as directed.  During the last 3 minutes of cooking, add the broccoli florets and continue cooking.

Drain the pasta and broccoli mixture and place the serving bowl with the meatballs.  Stir in the butter, remaining Italian herbs, and remaining parmesan until well coated. 

Serves 6-8