Here’s a classic and delicious Rigatoni and Meatballs recipe that’s perfect for a comforting dinner:
Rigatoni and Meatballs Recipe
Ingredients
For the Meatballs:
1 lb (450 g) ground beef (or mix beef and pork)
1/2 cup breadcrumbs
1/4 cup grated Parmesan cheese
2 cloves garlic, minced
1/4 cup chopped fresh parsley
1 large egg
1/4 cup milk
Salt and pepper to taste
For the Sauce:
2 tbsp olive oil
1 small onion, finely chopped
3 cloves garlic, minced
1 can (28 oz) crushed tomatoes
1 tsp dried oregano
1/2 tsp red pepper flakes (optional)
Salt and pepper to taste
Fresh basil (optional, for garnish)
For the Pasta:
1 lb (450 g) rigatoni
Salt for the pasta water
Grated Parmesan for serving
Instructions
1. Make the Meatballs:
In a large bowl, combine ground meat, breadcrumbs, Parmesan, garlic, parsley, egg, milk, salt, and pepper.
Mix just until combined — don’t overwork it.
Form into 1–1.5 inch meatballs and place on a plate.
2. Brown the Meatballs:
Heat a large skillet or Dutch oven over medium heat with a little oil.
Brown the meatballs in batches, turning to get color on all sides (they don’t have to be cooked through).
Remove and set aside.
3. Make the Sauce:
In the same pan, add olive oil and sauté the onion until soft (about 5 minutes).
Add garlic and cook for 30 seconds.
Add crushed tomatoes, oregano, red pepper flakes, salt, and pepper.
Return the meatballs to the sauce.
Simmer uncovered for 20–25 minutes, until meatballs are cooked through and sauce thickens.
4. Cook the Rigatoni:
While the sauce simmers, cook rigatoni in salted boiling water according to package directions. Drain.
5. Combine and Serve:
Toss the cooked rigatoni with some of the sauce, or serve separately with meatballs on top.
Garnish with fresh basil and grated Parmesan.
