Meatballs With Rigatoni Recipe

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Gallery Meatballs with Rigatoni Credit: Dana Gallagher Recipe Summary Servings: 4

Ingredients Ingredient Checklist 2 slices good-quality white bread, crusts removed, cut in small pieces 1/4 cup milk 1/2 pound ground veal 1/2 pound ground pork 1/2 medium onion, finely chopped 3 small garlic cloves, minced Zest of 1/2 lemon 8 sprigs fresh flat-leaf parsley, chopped 3/4 teaspoon salt 1/4 teaspoon freshly ground pepper 1 large egg, slightly beaten 1 tablespoon olive oil 3/4 pound rigatoni Red-Hot Tomato Sauce Parmesan cheese, for grating

Gallery Meatballs with Rigatoni Credit: Dana Gallagher

Recipe Summary Servings: 4

Gallery

Meatballs with Rigatoni      Credit: Dana Gallagher  

Meatballs with Rigatoni

Credit: Dana Gallagher

Meatballs with Rigatoni

Recipe Summary Servings: 4

Recipe Summary

Servings: 4

Servings: 4

4

Ingredients

Ingredients

• 2 slices good-quality white bread, crusts removed, cut in small pieces 1/4 cup milk 1/2 pound ground veal 1/2 pound ground pork 1/2 medium onion, finely chopped 3 small garlic cloves, minced Zest of 1/2 lemon 8 sprigs fresh flat-leaf parsley, chopped 3/4 teaspoon salt 1/4 teaspoon freshly ground pepper 1 large egg, slightly beaten 1 tablespoon olive oil 3/4 pound rigatoni Red-Hot Tomato Sauce Parmesan cheese, for grating

Directions

Place bread in a bowl; pour milk over it. In another bowl, mix veal and pork. Add onion, garlic, zest, and parsley. Add salt and pepper. Mash bread mixture to form paste; add to meat mixture. Mix; add egg. Combine well. Cover with plastic wrap; chill 1 hour.

Heat oven to 350 degrees. Form mixture into 12 to 16 1 1/2-inch balls. Heat 1/2 tablespoon oil in a skillet over medium heat. Saute half the meatballs until brown, a few minutes on each side. Transfer to a pan big enough to hold all the meatballs. Repeat with remaining oil and meatballs. Place in oven to finish cooking, about 20 minutes.

Cook rigatoni according to package directions. Toss meatballs in tomato sauce; serve with grated Parmesan over rigatoni.

Reviews (4)

 Add Rating & Review     3 Ratings   5 star values:        2    4 star values:        0    3 star values:        1    2 star values:        0    1 star values:        0        

Reviews (4)

Add Rating & Review     3 Ratings   5 star values:        2    4 star values:        0    3 star values:        1    2 star values:        0    1 star values:        0       

Add Rating & Review

3 Ratings 5 star values: 2 4 star values: 0 3 star values: 1 2 star values: 0 1 star values: 0

3 Ratings 5 star values: 2 4 star values: 0 3 star values: 1 2 star values: 0 1 star values: 0

3 Ratings 5 star values: 2 4 star values: 0 3 star values: 1 2 star values: 0 1 star values: 0

• 5 star values: 2 4 star values: 0 3 star values: 1 2 star values: 0 1 star values: 0

  Martha Stewart Member     Rating: 5 stars       01/31/2014   Oh my gosh, these are THE BEST meatballs ever! I do use the meatloaf mix instead of just beef and pork (veal added), and I ALWAYS make at least a triple if not quadruple batch. If there are any leftovers they freeze beautifully. The lemon zest gives such a fresh taste to the meatballs. I serve it with Martha's Red-Hot Tomato Sauce as I got the original recipes when they were printed as cards next to each other in Martha's magazine several years ago. This my GO TO recipe! Always a hit!  
  
  Martha Stewart Member     Rating: 5 stars       01/31/2014   Edit previous post, the meatloaf mix adds beef instead of just pork and veal.  
  
  Martha Stewart Member     Rating: Unrated       10/21/2008   I like to prapare these meatballs ahead of time and freeze. They are delicious and I like the lemon flavor especially if I cook a garlic linguine. Mxing these meatballs with various other Italian sauces works very well.  
  
  Martha Stewart Member     Rating: Unrated       09/24/2008   basic meatball  
  

  Martha Stewart Member

  Rating: 5 stars 01/31/2014

Oh my gosh, these are THE BEST meatballs ever! I do use the meatloaf mix instead of just beef and pork (veal added), and I ALWAYS make at least a triple if not quadruple batch. If there are any leftovers they freeze beautifully. The lemon zest gives such a fresh taste to the meatballs. I serve it with Martha’s Red-Hot Tomato Sauce as I got the original recipes when they were printed as cards next to each other in Martha’s magazine several years ago. This my GO TO recipe! Always a hit!

Rating: 5 stars

Edit previous post, the meatloaf mix adds beef instead of just pork and veal.

Rating: Unrated 10/21/2008

I like to prapare these meatballs ahead of time and freeze. They are delicious and I like the lemon flavor especially if I cook a garlic linguine. Mxing these meatballs with various other Italian sauces works very well.

Rating: Unrated

Rating: Unrated 09/24/2008

basic meatball

All Reviews for Meatballs with Rigatoni

• of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Meatballs with Rigatoni

• of Reviews

  Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest