Rigatoni and Meatballs
Rigatoni and Meatballs takes approximately 2 hours and 15 minutes from beginning to end. This recipe serves 8. This main course has 698 calories, 35g of protein, and 27g of fat per serving. This recipe covers 35% of your daily requirements of vitamins and minerals. This recipe from Foodnetwork requires olive oil, canned tomatoes, garlic, and flat-leaf parsley. Plenty of people made this recipe, and 1125 would say it hit the spot. If you like this recipe, you might also like recipes such as Baked Rigatoni With Meatballs, Baked Rigatoni With Meatballs and Peppers, and Baked Rigatoni With Tiny Meatballs.
Watch how to make this recipe.
For the meatballs: Preheat the oven to 200 degrees F.
Place the bread on a baking sheet.
Bake until totally dry, about 30 minutes.
Break the bread into chunks. Pulse in a food processor until the bread turns into crumbs. Throw in the meat into a large mixing bowl.
Add the breadcrumbs, Parmesan, milk, parsley, garlic, eggs, salt and some pepper. Use clean hands to mix together until well combined.
Use a scoop to retrieve a small amount of the meat mixture, and roll it in your hands to make meatballs (about 25).
Place on a pan and put the pan in the freezer for 10 to 15 minutes, just to firm them up.
Heat the olive oil in a heavy pot over medium-high heat. Working with 8 to 10 meatballs at a time, cook them until brown but not cooked all the way through, 2 to 3 minutes per batch.
Remove from the pot to a plate while you make the sauce.
Add the garlic and onions to the meatball pot. Stir and cook until the onion begins to soften, 1 to 2 minutes.
Add the wine and cook for another minute. (Just omit this step if you're not using wine.)
Add the crushed tomatoes, whole tomatoes, sugar, salt and pepper to taste.
Stir the sauce to combine all the ingredients. Cover and reduce the heat to a simmer. Cook for 30 minutes, stirring occasionally. If sauce needs more liquid, just add in a little water. Then throw in the parsley, basil and the meat-a-balls! Stir gently, then cover and cook for 20 more minutes, stirring once or twice until the meatballs are cooked through.
Heap the rigatoni on a large platter and pile the meatballs and sauce on the top.
Sprinkle on some extra minced parsley and serve with extra grated Parmesan.