The cooler weather of Fall is upon us, and I am definitely enjoying it! I spend much of my time volunteering on conservation projects year-round and this is the season that I most enjoy being out in the woods and in nature. And after a long workday of invasive species removal, warming comfort food for the evening meal is very welcome. Especially, when the meals are complete with protein, vegetables, and carbs, come together in under an hour, and don’t require a ton of prep or clean-up work.
This pasta bowl meal fills all those stipulations. It turns the classic flavors of Italian Wedding Soup into a hearty dinner where the meatballs and carrots are cooked together on a sheet pan, and the pasta and spinach are cooked together in a pot. A bright and fresh citrusy garnish of parsley, shallot, and lemon tops the bowls off and balances out the other elements of the bowl.
The combination of pork and beef in the meatballs keeps them tender and juicy. It is worth the extra time to mix the meatballs up from scratch instead of purchasing them ready-made. The carrots obtain a sweet and caramelized flavor as they roast. With some Parmesan for nuttiness and baby spinach for color and freshness, this is a complete and completely satisfying meal, perfect for the beginning of comfort food season!
Italian Wedding Pasta Bowls
Italian Wedding Pasta Bowls (adapted from foodandwine.com) Total Time Required: 55 minutes, Active Time: 30 minutes, Makes: 4 servings
Ingredients:
- 1/4 cup water
- 1 large egg
- 1/2 cup panko
- 3 large garlic cloves, minced
- 1 cup fresh parsley leaves, plus 1/4 cup finely chopped parsley, divided
- 1/2 cup (2 ounces) finely grated Parmesan cheese, divided, + more for serving
- 2-1/2 teaspoons kosher salt, divided
- 1-1/2 teaspoons black pepper, divided
- 1/2 pound ground pork
- 1/2 pound 85% lean ground beef
- 4 carrots, scrubbed and sliced on an angle into 1-inch pieces
- 1/4 cup extra-virgin olive oil, divided, plus more for greasing
- 3 cups chicken stock
- 1-1/2 cups pastina
- 4 cups (about 4 ounces) fresh baby spinach
- 2 tablespoons fresh lemon juice
- 1 large shallot, thinly sliced
Directions:
Preheat the oven to 425°F with the rack in top third position. Grease a large, rimmed baking sheet with oil. Whisk together the water and the egg in a large bowl until combined. Stir in the panko, garlic, 1/4 cup of the finely chopped parsley, 1/4 cup Parmesan, 2 teaspoons salt, and 1 teaspoon pepper until just combined. Let the mixture stand for 5 minutes.
Combine the water, egg, garlic, panko with some parsley adn Parmesan and the seasonings.
Add the pork and beef and mix gently until just combined. Shape the meat mixture into 24 meatballs, about 1 heaping tablespoon each. Arrange the meatballs on 1 side of the prepared baking sheet.
Add the meats and shape into balls.
In a large bowl, toss the carrots with 1 tablespoon oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper.
Season the prepped carrots.
Place the carrots on the opposite side of the baking sheet from the meatballs.
Add the meatballs and carrots to opposite sides of the sheet pan.
Bake until a thermometer inserted into the center of the meatballs registers 165°F on an instant read thermometer and the carrots are tender, 20 to 22 minutes.
Bake until the meatballs reach an internal temperature of 165°F.
Meanwhile, bring the chicken stock to a boil in a medium saucepan over medium-high heat. Add the pastina and cook over medium-low heat, stirring occasionally, until the pasta is tender and the stock is mostly absorbed, about 6 minutes.
Cook the pastina.
Stir in 2 tablespoons of oil and the remaining 1/4 cup of Parmesan. Fold in the spinach until it is just wilted, about 1 minute.
Add some oil, the spinach and some Parmesan to the cooked pastina.
Toss together the lemon juice, shallot, 1 cup of parsley leaves, 1 tablespoon of olive oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a small bowl.
Toss together the lemon juice, shallot, parsley, olive oil, and seasonings.
Divide the pastina evenly among 4 bowls. Top the pasta with some meatballs, carrots, and some parsley salad. Garnish the bowls with additional Parmesan and serve immediately.
Combine all the elements into bowls for serving.
Store any leftovers in the fridge for up to four days. If the pastina dries out, add a splash of stock or water when reheating it. The meatballs can be prepped a day or two in advance and stored raw, covered in the fridge or they can be baked before refrigerating.
This is a wonderful addition to our comfort food repertoire! ~Linda
Italian Wedding Pasta Bowls (adapted from foodandwine.com) Total Time Required: 55 minutes, Active Time: 30 minutes, Makes: 4 servings
Ingredients:
- 1/4 cup water
- 1 large egg
- 1/2 cup panko
- 3 large garlic cloves, minced
- 1 cup fresh parsley leaves, plus 1/4 cup finely chopped parsley, divided
- 1/2 cup (2 ounces) finely grated Parmesan cheese, divided, + more for serving
- 2-1/2 teaspoons kosher salt, divided
- 1-1/2 teaspoons black pepper, divided
- 1/2 pound ground pork
- 1/2 pound 85% lean ground beef
- 4 carrots, scrubbed and sliced on an angle into 1-inch pieces
- 1/4 cup extra-virgin olive oil, divided, plus more for greasing
- 3 cups chicken stock
- 1-1/2 cups pastina
- 4 cups (about 4 ounces) fresh baby spinach
- 2 tablespoons fresh lemon juice
- 1 large shallot, thinly sliced
Directions:
Preheat the oven to 425°F with the rack in top third position. Grease a large, rimmed baking sheet with oil. Whisk together the water and the egg in a large bowl until combined. Stir in the panko, garlic, 1/4 cup of the finely chopped parsley, 1/4 cup Parmesan, 2 teaspoons salt, and 1 teaspoon pepper until just combined. Let the mixture stand for 5 minutes. Add the pork and beef and mix gently until just combined.
Shape the meat mixture into 24 meatballs, about 1 heaping tablespoon each. Arrange the meatballs on 1 side of the prepared baking sheet. In a large bowl, toss the carrots with 1 tablespoon oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper on set them on the opposite side of the baking sheet from the meatballs. Bake until a thermometer inserted into the center of the meatballs registers 165°F on an instant read thermometer and the carrots are tender, 20 to 22 minutes.
Meanwhile, bring the chicken stock to a boil in a medium saucepan over medium-high heat. Add the pastina and cook over medium-low heat, stirring occasionally, until the pasta is tender and the stock is mostly absorbed, about 6 minutes. Stir in 2 tablespoons of oil and the remaining 1/4 cup of Parmesan. Fold in the spinach until it is just wilted, about 1 minute.
Toss together the lemon juice, shallot, 1 cup of parsley leaves, 1 tablespoon of olive oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a small bowl. Divide the pastina evenly among 4 bowls. Top the pasta with some meatballs, carrots, and some parsley salad. Garnish the bowls with additional Parmesan and serve immediately.
Store any leftovers in the fridge for up to four days. If the pastina dries out, add a splash of stock or water when reheating it. The meatballs can be prepped a day or two in advance and stored raw, covered in the fridge or they can be baked before refrigerating.