Rigatoni & Meatballs Recipe

Soak breadcrumbs

Combine fresh breadcrumbs and whole milk in a small bowl; let sit 5 minutes until milk is absorbed.

Mix meatball mixture

In a large bowl combine ground beef, ground pork, soaked breadcrumbs, grated Parmesan, egg, chopped parsley, minced garlic, 1.25 tsp salt, and 1/2 tsp black pepper. Use your hands or a fork to gently mix until just combined — avoid overworking to keep meatballs tender.

Portion and shape

Portion mixture into 1 1/4-inch (about 2 oz) meatballs (roughly 20 meatballs). Roll gently between your palms to form smooth balls; avoid compacting them too tightly.

Brown meatballs

Heat 2 tablespoons olive oil in a large skillet over medium-high heat. When hot, add meatballs in a single layer without crowding (work in batches). Brown on all sides, turning carefully, about 6–8 minutes total until a deep golden crust forms. They will not be fully cooked through — that's fine.

Transfer to sauce

Using a slotted spoon, transfer browned meatballs to a plate lined with paper towel while you begin the marinara. Set skillet aside (do not wipe) to capture fond for the sauce.

Sweat aromatics

In the same skillet (with any browned bits and up to 1 tbsp fat remaining), add 2 tbsp extra-virgin olive oil if needed and set over medium heat. Add diced onion and a pinch of salt; cook, stirring occasionally, until soft and translucent, 6–8 minutes. Add sliced garlic and cook 30–60 seconds until fragrant but not browned.

Build tomato base

Stir in 2 tbsp tomato paste and cook 1–2 minutes, stirring, until it darkens slightly. Pour in crushed tomatoes and 1/2 cup water or broth, scraping any browned bits from the pan. Stir to combine.

Season and simmer

Add 1 tsp dried oregano, 1 tsp dried basil, 1/2 tsp sugar (optional), 1 tsp salt, 1/4 tsp black pepper, and 1/4 tsp red pepper flakes. Bring sauce to a gentle simmer, then reduce heat to low and simmer uncovered for 15 minutes, stirring occasionally to meld flavors.

Finish sauce and add meatballs

Taste and adjust seasoning. If sauce is too acidic, add a little more sugar. Gently nestle browned meatballs into the simmering sauce. Cover and simmer gently for 12–15 minutes until meatballs are cooked through (internal temp 160°F / 71°C) and sauce flavors have married. Stir carefully once or twice so meatballs don't break.

Stir in fresh basil

Just before serving, stir in torn fresh basil (2 tbsp) and a drizzle of extra-virgin olive oil (1 tsp).

Cook rigatoni

Bring a large pot of water to a rolling boil. Add 1 tbsp salt. Add 12 oz rigatoni and cook to al dente according to package instructions (usually 10–12 minutes). Reserve 1/2 cup pasta cooking water, then drain the pasta.

Combine pasta and sauce

Add drained rigatoni to the skillet with marinara and meatballs. Toss gently to coat, adding reserved pasta water a few tablespoons at a time as needed to loosen the sauce and help it cling to the pasta. Cook together over low heat 1–2 minutes until everything is hot and well combined.

Plate and finish

Divide rigatoni and several meatballs among serving bowls or plates. Sprinkle generously with 3/4 cup finely grated Reggiano, a pinch more red pepper flakes if desired, and chopped parsley. Drizzle with 1 tsp extra-virgin olive oil. Serve immediately.