Kid's Penne & Meatball Recipe

Name: Mitten & Boot Cafe & Fine Foods Kid's Penne & Meatball Recipe
Cook time: 35 min
Total time: 35 min
Yield: 2 servings
Cuisine: Italian
Ingredients: 2 cups penne pasta; 1 tbs salt (for pasta water); 1 tbs unsalted butter; 2 tsp grated Parmesan cheese; 8 oz ground beef (80/20); 1 tbs plain breadcrumbs; 1 tbs milk; 1 unit large egg yolk; 1 tsp grated Parmesan cheese; 1 tsp minced fresh parsley; 1 tsp garlic powder; 1 tsp salt; 0.25 tsp black pepper; 1 tsp olive oil (for frying); 1 cup marinara sauce (store-bought or homemade); 1 cup or bolognese sauce (meat ragù); 2 tbs or melted butter; 1 tsp extra grated Parmesan; 0.5 tsp chopped fresh parsley

Inspired by Mitten & Boot Cafe & Fine Food

Time35m

Serves2

With marinara or bolognese or butter.

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Ingredients

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Pasta & Assembly

2 cups Penne pasta

1 tbs salt (for pasta water)

1 tbs Unsalted butter

2 tsp Grated Parmesan cheese

Meatballs (makes ~8 small meatballs, enough for 2 kid portions)

8 oz ground beef (80/20)

1 tbs plain breadcrumbs

1 tbs Milk

1 unit large egg yolk

1 tsp Grated Parmesan cheese

1 tsp minced fresh parsley

1 tsp Watkins garlic powder

1 tsp Celtic sea salt

1/4 tsp black pepper

1 tsp olive oil (for frying)

Sauce Options (Choose one)

1 cup marinara sauce (store-bought or homemade)

1 cup or bolognese sauce (meat ragù)

2 tbs or melted butter

Optional Garnishes / To Serve

1 tsp extra grated Parmesan

1/2 tsp chopped fresh parsley

Method

Pasta & Assembly

Boil pasta

Bring a medium pot of water to a rolling boil. Add 1 tablespoon salt. Add 2 cups penne and cook until al dente, about 9–11 minutes (follow package for exact time). Reserve 1/4 cup of pasta cooking water, then drain pasta and return to the pot off the heat.

Finish pasta depending on sauce choice

If using butter: add 2 tablespoons melted butter to hot drained pasta, toss to coat, and stir in 2 teaspoons grated Parmesan. If using marinara or bolognese: add 1 cup warmed sauce to the drained pasta and toss gently to coat; if sauce seems thick, add up to 2 tablespoons reserved pasta water to loosen. Keep warm until meatballs are ready.

Meatballs

Mix meatball ingredients

In a medium bowl combine 8 oz ground beef, 1 tablespoon breadcrumbs, 1 tablespoon milk, 1 egg yolk, 1 teaspoon grated Parmesan, 1 teaspoon minced parsley, 1 teaspoon garlic powder, 1 teaspoon salt, and 1/4 teaspoon black pepper. Mix gently with your hands or a fork until just combined—do not overwork or meatballs will become dense.

Form meatballs

Lightly wet your hands and shape the mixture into eight small meatballs (about 1 inch / 20–25 g each). Place formed meatballs on a plate or tray.

Cook meatballs

Heat 1 teaspoon olive oil in a nonstick skillet over medium heat. Add meatballs in a single layer (work in two batches if needed) and cook, turning occasionally, until browned on all sides and cooked through, about 8–10 minutes total. An instant-read thermometer should read 160°F (71°C) in the center. Remove meatballs to a plate and keep warm.

Finish meatballs in sauce (optional for marinara/bolognese)

If serving with marinara or bolognese, return the warmed 1 cup sauce to the skillet over low heat. Gently nestle the cooked meatballs into the sauce and simmer 3–4 minutes so flavors meld and meatballs reheat. For buttered pasta, meatballs can be served on top without additional sauce.

To Serve

Divide the pasta between 2 kid-sized portions (servings). Top each portion with 4 meatballs. Spoon extra sauce over the meatballs if used. Sprinkle each with 1 teaspoon extra grated Parmesan and 1/4 teaspoon chopped parsley, if desired. Serve warm.