Chopsticks and Crayons

Ingredients

• For the Meatballs:
• 200g minced pork
• 2 tbsp chopped carrots (finely grated or minced)
• 1 tbsp chopped spring onions
• 1 tsp mushroom Powder
• ½ tsp garlic powder
• ½ tsp onion powder
• For the Pasta:
• 100g pasta (fusilli, penne, or macaroni work well)
• 200ml passata (or enough to coat pasta)
• ½ tsp Italian spice blend
• Water (enough to boil pasta)
• A handful of shredded lettuce (for serving)
• A handful of cheese (for serving)

Directions

1. Make the meatballs:
   Mix minced pork, carrots, spring onions, mushroom powder, garlic powder, and onion powder in a bowl. Shape into small meatballs (about 1 inch).
2. Pan-fry or steam meatballs:
   Option 1 (pan-fry): Heat 1 tbsp oil in a nonstick pan. Cook meatballs over medium heat, turning until browned and cooked through (6–8 mins).
   Option 2 (steam): Steam for 8–10 mins until fully cooked. This method keeps them moist and baby-friendly.
3. Cook the pasta & make sauce:
   Boil pasta until al dente. Do not discard all the water!
   Add passata directly into the remaining pasta water in the pot.
   Add Italian spice and let it simmer until sauce thickens and clings to the pasta.
4. Assemble the dish:
   Place lettuce on a plate, scoop pasta on top, add meatballs then cheese for extra flavours.

Notes

Simmering passata in the pasta water creates a quick, silky sauce that clings beautifully to the noodles — no need for store-bought pasta sauce!