Rigatoni And Meat Balls Recipe

Cook Rigatoni

Bring a large pot of salted water to a boil. Add the rigatoni pasta and cook according to package instructions until al dente.

Once cooked, drain the pasta and set aside, reserving a little pasta water in case you need it later.

Prepare Meatball Mixture

In a large mixing bowl, combine the ground beef, breadcrumbs, grated Parmesan cheese, egg, minced garlic, chopped parsley, salt, and black pepper. Mix until well combined.

Form the mixture into meatballs about 1 inch in diameter. This should yield about 20 meatballs.

Preheat your oven to 400°F (200°C). Place the meatballs on a baking sheet lined with parchment paper and bake for 20-25 minutes, or until browned and cooked through.

Sauté Onions

In a large skillet, heat olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.

Add the minced garlic and sauté for an additional minute until fragrant.

Stir in the crushed tomatoes, dried oregano, dried basil, sugar, salt, and black pepper. Bring to a simmer and let cook for 15-20 minutes to allow the flavors to meld.

Once the meatballs are done, add them to the sauce and stir gently to coat.

Add the cooked rigatoni to the skillet with the sauce and meatballs. Toss everything together, adding reserved pasta water as needed to loosen the sauce.

Serve hot, garnished with chopped parsley and additional grated Parmesan cheese.