---
title: Penne with Pork Meatballs
servings: 4
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/penne-with-pork-meatballs-60c0ceefcbfe85083c1d9105
prep time: 15 minutes
cook time: 20 minutes
time required: 35 minutes
difficulty: easy
allergens:
  - Wheat
  - Milk
tags:
  - No Oven
rating: 4.5
rating_count: 20300
source_chef: Michelle Doll Olson
review_highlights:
  - theme: Flavor
    text: 'Many loved the creamy mushroom sauce, calling it "fantastic" and "delicious." Some found the meatballs a bit bland.'
  - theme: Ease of prep
    text: 'Several noted it was easy to make, though a few mentioned the meatballs took extra time.'
nutrition:
  calories: 1030
  protein: 42
  fat: 57
  saturated fat: 26
  carbohydrates: 86
  sugar: 8
  fiber: 4
  cholesterol: 170
  sodium: 1040
image: "https://images.recipes.furrysalamander.com/Meatball%20Recipes/Pork/penne-with-pork-meatballs.avif"
---

Bring a #large pot{} of salted water to a boil. Wash and dry all produce. Trim and thinly slice @button mushrooms{8%oz}. Trim and thinly slice @scallions{4%unit}, separating whites from greens. Peel and mince or grate @garlic{2%clove}.

Once water is boiling, add @penne pasta{12%oz} to pot. Cook until al dente, ~{9%minutes} to ~{11%minutes}. Reserve ½ cup pasta cooking water, then drain.

While pasta cooks, in a #medium bowl{}, combine @ground pork{20%oz}*, @panko breadcrumbs{½%cup}, 1 tsp @Italian seasoning{1%tbsp} (2 tsp for 4 servings), 1 TBSP @water{} 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.

Heat a large drizzle of @cooking oil{1%tbsp} in a #large pan{} over medium-high heat. Add meatballs and cook, turning occasionally, until browned all over and cooked through, ~{12%minutes} to ~{14%minutes}. TIP: Lower heat if meatballs begin to brown too quickly. Turn off heat; remove from pan and set aside. Wipe out pan.

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%minutes} to ~{4%minutes}. Stir in @sour cream{8%tbsp}, @cream cheese{4%tbsp}, @mushroom stock concentrate{2%unit}, ¼ cup reserved pasta cooking water (1/3 cup for 4 servings), and 2 TBSP @butter{3%tbsp} (3 TBSP for 4). Bring to a simmer and cook until slightly thickened, ~{2%minutes} to ~{3%minutes}. Turn off heat. Season with salt and pepper.

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 cheese{½%cup} and scallion greens. Sprinkle with @chili flakes{1%tsp} to taste and serve.