NONNA’S PASTINA WITH MEATBALLS

This comforting dish combines tender mini-meatballs with a creamy, flavorful pastina cooked like risotto.

A nostalgic recipe perfect for cozy family dinners, pastina with meatballs is as satisfying as it is simple.

Why Nonna Suggests This Recipe

1. Family Favorite: Loved by kids and adults alike, it’s a meal that brings everyone to the table.
2. Customizable: Adjust the vegetables or seasonings to suit your preferences.
3. Make-Ahead Friendly: Prepare and freeze the meatballs for future use.
4. Wholesome Comfort Food: Packed with protein and veggies, it’s both nutritious and delicious.
5. One-Pot Wonder: Easy cleanup with this single-pan dish!

Cooking Time

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes
• Servings: 4

Ingredients

For the Meatballs:

• ½ lb (250 g) mixed ground meat (beef and pork or turkey)
• 2 slices stale bread, soaked and squeezed
• 2 tbsp chopped parsley
• 2 tbsp grated Parmesan cheese
• 1 egg
• Salt and pepper, to taste

For the Pastina:

• 1 tbsp olive oil, for browning
• ½ small onion, finely chopped
• 1 carrot, diced
• 1 zucchini, diced
• ½ cup (120 ml) tomato puree
• 1 cup (200 g) pastina or other small pasta
• 4 cups (1 liter) vegetable broth
• Salted ricotta, grated, for serving
• Extra-virgin olive oil, for drizzling

Step-by-Step Instructions

1. Prepare the Meatballs:

1. In a large bowl, combine ground meat, soaked bread, parsley, Parmesan, egg, salt, and pepper.
2. Mix thoroughly until the ingredients are evenly combined.
3. Form small meatballs (about the size of a walnut). Set aside or freeze for later use.

2. Brown the Meatballs:

1. Heat olive oil in a large saucepan over medium heat.
2. Brown the meatballs on all sides, then remove them from the pan and set aside.

3. Sauté the Vegetables:

1. In the same pan, add a little more oil if needed.
2. Sauté the onion and carrot until softened, about 5 minutes.
3. Add the diced zucchini and cook for another 3 minutes.

4. Cook the Pastina:

1. Stir the tomato puree into the pan with the vegetables.
2. Add the pastina and toast it lightly for about 1 minute.
3. Begin adding the vegetable broth one ladle at a time, stirring frequently, as you would for risotto.
4. Continue adding broth as it absorbs, cooking the pastina until tender but al dente, about 10–12 minutes.

5. Finish with the Meatballs:

1. Add the browned meatballs to the pan during the last 3–4 minutes of cooking to reheat and soak up the flavors.
2. Adjust seasoning with salt and pepper, if needed.

6. Serve:

1. Divide the pastina and meatballs among bowls.
2. Drizzle with extra-virgin olive oil and sprinkle with grated salted ricotta.
3. Serve warm and enjoy!

Nutritional Facts (Per Serving)

Tips by Nonna

1. Make-Ahead Meatballs: Freeze uncooked meatballs in a single layer on a baking sheet, then transfer to a freezer bag for easy storage.
2. Customize Vegetables: Add or substitute vegetables such as peas, spinach, or mushrooms.
3. Cheese Options: Replace salted ricotta with grated Parmesan or Pecorino Romano for a different twist.
4. Cooking Shortcut: Use pre-cooked or leftover meatballs to save time.
5. Extra Creaminess: Stir in a tablespoon of butter or a splash of cream at the end of cooking.

PASTINA WITH MEATBALLS

This hearty Pastina with Meatballs dish brings warmth, flavor, and nostalgia to your table. Buon appetito! 🍽️✨

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Course Main Course

Cuisine Italian

Servings 4

Notes

Ingredients

For the Meatballs:

• ½ lb (250 g) mixed ground meat (beef and pork or turkey)
• 2 slices stale bread, soaked and squeezed
• 2 tbsp chopped parsley
• 2 tbsp grated Parmesan cheese
• 1 egg
• Salt and pepper, to taste

For the Pastina:

• 1 tbsp olive oil, for browning
• ½ small onion, finely chopped
• 1 carrot, diced
• 1 zucchini, diced
• ½ cup (120 ml) tomato puree
• 1 cup (200 g) pastina or other small pasta
• 4 cups (1 liter) vegetable broth
• Salted ricotta, grated, for serving
• Extra-virgin olive oil, for drizzling

---

Step-by-Step Instructions

1. Prepare the Meatballs:

1. In a large bowl, combine ground meat, soaked bread, parsley, Parmesan, egg, salt, and pepper.
2. Mix thoroughly until the ingredients are evenly combined.
3. Form small meatballs (about the size of a walnut). Set aside or freeze for later use.

---

2. Brown the Meatballs:

1. Heat olive oil in a large saucepan over medium heat.
2. Brown the meatballs on all sides, then remove them from the pan and set aside.

---

3. Sauté the Vegetables:

1. In the same pan, add a little more oil if needed.
2. Sauté the onion and carrot until softened, about 5 minutes.
3. Add the diced zucchini and cook for another 3 minutes.

---

4. Cook the Pastina:

1. Stir the tomato puree into the pan with the vegetables.
2. Add the pastina and toast it lightly for about 1 minute.
3. Begin adding the vegetable broth one ladle at a time, stirring frequently, as you would for risotto.
4. Continue adding broth as it absorbs, cooking the pastina until tender but al dente, about 10–12 minutes.

---

5. Finish with the Meatballs:

1. Add the browned meatballs to the pan during the last 3–4 minutes of cooking to reheat and soak up the flavors.
2. Adjust seasoning with salt and pepper, if needed.

---

6. Serve:

1. Divide the pastina and meatballs among bowls.
2. Drizzle with extra-virgin olive oil and sprinkle with grated salted ricotta.
3. Serve warm and enjoy!

Keyword PASTINA,pastina with meatballs