Double Pork Meatball Penne Party & Rainbow Veg

• Meanwhile, in a medium bowl, combine  
pork mince, fine breadcrumbs, savoury 
seasoning and the egg.
• 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!

• 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.
• Drain penne. 
TIP: “Al dente” pasta is cooked through but still 
slightly firm in the centre.

• While the pasta is cooking, heat a large frying 
pan over medium-high heat with a drizzle of 
olive oil.
• Cook meatballs, turning, until browned and 
cooked through, 8-10 minutes (cook in batches 
if your pan is getting crowded).

• Return the saucepan to low heat, then add 
tomato sugo, chicken-style stock powder 
cooked penne and the butter, stirring, until 
heated through and combined, 1-2 minutes.