| Level: | Easy |
| Total: | 2 hr 15 min |
| Prep: | 30 min |
| Inactive: | 15 min |
| Cook: | 1 hr 30 min |
| Yield: | 6 to 8 servings |
Ingredients
- 6 thick slices crusty bread
- 12 ounces ground beef
- 12 ounces ground pork
- 3/4 cup freshly grated Parmesan, plus more for serving
- 1/4 cup whole milk
- 1/4 cup minced fresh flat-leaf parsley, plus more for serving
- 3 cloves garlic, minced
- 2 eggs, beaten
- 1/4 teaspoon salt
- Freshly ground black pepper
- 1/2 cup olive oil
- 1 yellow onion, diced
- 1/2 cup red wine, optional
- One 28-ounce can crushed tomatoes
- One 28-ounce can whole tomatoes
- 1 teaspoon sugar
- 1/4 cup minced fresh flat-leaf parsley
- 12 fresh basil leaves, cut in chiffonade, optional
- 2 pounds rigatoni, cooked al dente
Instructions
- 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.
- For 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.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 968 |
| Total Fat | 39 g |
| Saturated Fat | 12 g |
| Carbohydrates | 111 g |
| Dietary Fiber | 9 g |
| Sugar | 13 g |
| Protein | 41 g |
| Cholesterol | 111 mg |
| Sodium | 755 mg |
Reviews
Very good recipe!!
These meatballs are so good. I love them. This would be a great meat loaf also. My husband loved them too. Thanks Ree for what you do
I love these meatballs. I never knew how to make a good meatball. This recipe is is just what I needed.
I went strictly by the recipe.
Thank you Ree.
I went strictly by the recipe.
Thank you Ree.
I love this recipe!! We make it a lot!!
Rigatoni and meatballs
How much breadcrumbs is 6 thick slices?
Always have Italian seasoning on hand. It will enhance any pasta dish.
I have made these meatballs several different times for this recipe and the other times for different things everyone loves them! Best meatballs ever!!!
I am a terrible cook when it comes to meatballs, I’ll admit to that, so let me tell you that episode of my life is over. This recipe is super easy to follow and delicious. omit the wine and used ground beef and ground turkey for my meatballs…
The meatballs are top notch and do take some time. However, I wasn’t as impressed with the sauce as I anticipated. Good not great. Solid B.