Sunday, January 26, 2014

Rigatoni and Meatballs

Thank you Pioneer Woman for another WONDERFUL meal! It makes plenty so it could easily be halfed for a smaller amount or just have leftovers and have it the next night again! Or make meatball sliders like the Pioneer Woman suggested! This will be a family favorite! IT IS SO GOOD!



  • 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

  • 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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