Ingredients:
Meatballs
- 1 pound ground beef
- 1 pound ground pork
- 1 1/2 cup bead crumbs
- 1 cup of crushed crackers
- 3 teaspoons of minced garlic
- 2 eggs
- 1/4 cup parsley, more for serving
- 3/4 cup grated Parmesan cheese, more for serving
- 1/4 cup milk
- 1/4 teaspoon salt
- Ground pepper to taste
- 1/2 cup olive oil
Rigatoni and sauce
- 1 yellow onion, diced
- 3 teaspoons minced garlic
- 1 28 ounce can crushed tomatoes
- 1 28 ounce can whole tomatoes
- 1/4 teaspoon salt
- Ground pepper to taste
- 2 teaspoons sugar
- 1/4 cup parsley
- 1 tablespoon basil
- 2 pounds rigatoni, cooked al dente
Directions:
- Combine meat, garlic, bread crumbs, eggs, parsley, Parmesan, milk, salt, and pepper into a large mixing bowl
- Use clean hands to mix together until well combined
- Use a scoop to retrieve a small amount of the mixture and roll in your hands to make the meatballs
- Place in freezer for 10 to 15 minutes to allow them to firm up a little
- In a large pot (Big enough for the sauce and meatballs to fit into) heat olive oil over medium high heat
- 7 to 9 meatballs at a time, cook them until brown all around, but not completely cooked through ( a couple minutes each side)
- Place browned meatballs on a plate while you make the rigatoni and sauce
- Add onion and garlic to the pot
- Stir and cook for a minute or two until onion begins to soften
- Add the crushed tomatoes and whole tomatoes to the pot
- Then the salt sugar, parsley, and basil
- Stir and reduce heat to low, simmer for 20 to 30 minutes, stirring occasionally
- Then add the meatballs!
- Stir and and cover and cook for 20 to 30 minutes, stirring once or twice, until meatballs are cooked through
- While meatballs are cooking in the sauce, make the rigatoni an if you'd like garlic bread
- Then ENJOY!
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