Penne with Pork Meatballs
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Penne with Pork Meatballs

Penne with Pork Meatballs

in a Creamy Mushroom Sauce

If you’re mad for mushrooms, a fan of fungi, or bonkers for buttons, this pasta will treat you right because it’s loaded with ’shrooms! They’re the backbone of this recipe, bringing all those deep, earthy flavors that you know and love. We’ve added penne, Italian-spiced pork meatballs, a creamy sauce, and a sprinkling of Parmesan cheese (mushrooms, pasta, and dairy are pretty much best friends, after all). Get ready for this umami bomb to hit your dinner table.

No Oven

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time35 minutes
Prep Time5 minutes


serving amount

4 ounce

Button Mushrooms

2 unit


1 clove


6 ounce

Penne Pasta

(Contains Wheat)

10 ounce

Ground Pork

¼ cup

Panko Breadcrumbs

(Contains Wheat)

1 tablespoon

Italian Seasoning

4 tablespoon

Sour Cream

(Contains Milk)

2 tablespoon

Cream Cheese

(Contains Milk)

1 unit

Mushroom Stock Concentrate

¼ cup

Parmesan Cheese

(Contains Milk)

1 teaspoon

Chili Flakes

Not included in your delivery

1 tablespoon

Cooking Oil

2 tablespoon


(Contains Milk)




Nutrition Values

/ per serving
Calories1030 kcal
Fat57 g
Saturated Fat26 g
Carbohydrate86 g
Sugar8 g
Dietary Fiber4 g
Protein42 g
Cholesterol170 mg
Sodium1040 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Large Pot
Medium Bowl
Large Pan



• Bring a large pot of salted water to a boil. Wash and dry all produce. • Trim and thinly slice mushrooms. Trim and thinly slice scallions, separating whites from greens. Peel and mince or grate garlic.

Cook Pasta

• Once water is boiling, add penne to pot. Cook until al dente, 9-11 minutes. • Reserve ½ cup pasta cooking water, then drain.

Form Meatballs

• While pasta cooks, in a medium bowl, combine pork*, panko, 1 tsp Italian Seasoning (2 tsp for 4 servings), 1 TBSP plain water (2 TBSP for 4), salt (we used ½ tsp), and pepper. (We used 1 tsp salt for 4.) (Be sure to measure the Italian Seasoning; we sent more.) • Form into 1-inch meatballs.

Cook Meatballs

• Heat a large drizzle of oil in a large pan over medium-high heat. Add meatballs and cook, turning occasionally, until browned all over and cooked through, 12-14 minutes. TIP: Lower heat if meatballs begin to brown too quickly. • Turn off heat; remove from pan and set aside. Wipe out pan.

Make Sauce

• Heat a drizzle of oil in same pan over medium heat. Add mushrooms, scallion whites, and garlic; season with salt and pepper. Cook, stirring, until softened, 2-4 minutes. • Stir in sour cream, cream cheese, stock concentrate, ¼ cup reserved pasta cooking water (1⁄3 cup for 4 servings), and 2 TBSP butter (3 TBSP for 4). Bring to a simmer and cook until slightly thickened, 2-3 minutes. Turn off heat. Season with salt and pepper.

Finish & Serve

• Add drained penne and meatballs to pan with sauce; toss to coat. (For 4 servings, if your pan isn’t large enough, carefully pour everything back into empty pasta pot.) If needed, stir in more reserved pasta cooking water a splash at a time until penne is coated in a creamy sauce. • Divide pasta between bowls; top with Parmesan and scallion greens. Sprinkle with chili flakes to taste and serve.