My husband and I went to go visit his parents. His mom has been a little under the weather so we decided we would prepare them a home cooked meal to enjoy. She requested pasta and meatballs. How simple for me, and definitely a meal I love preparing. It was a traditional Sunday dinner with flavorful meatballs and al dente pasta all served with some fresh Italian bread.
This recipe makes plenty to serve a crowd, so feel free to half it if necessary. Although, leftover meatballs make great sandwiches. Feel free to also experiment with the type of meat you use. I like to mix beef and turkey, but you can incorporate chicken, veal, even venison. Enjoy!
Total Time: 45 minutes
Tomato Sauce, recipe HERE
2 pounds rigatoni, or any other pasta of choice
For Meatballs (makes 50 2-inch meatballs):
12 garlic cloves
2 cups Italian style bread crumbs
2 Tablespoons salt
2 teaspoons freshly ground pepper
1 cup grated Parmesan cheese
1 cup milk
2 pounds ground beef
1 pound ground turkey
1. In a large pot, make the tomato sauce according to recipe (tomato sauce recipe).
2. For the Meatballs: Preheat the oven to 400. In a large bowl, mix together the eggs, garlic, bread crumbs, salt, pepper, Parmesan cheese, and milk. Once the mixture has come together, add the meat and use your hands to incorporate the mixture into the meat. Try not to overwork the meat, just mix enough until everything is incorporated. Roll out about 2-inch balls (this size will make about 50), or a size of your liking. Place, touching one another, on a cookie sheet with a rim. Bake 15-20 minutes or until no longer pink inside.
3. Add the cooked meatballs to the sauce and allow to simmer. Meanwhile, bring a large pot of water to a boil. Once boiling, season the water with salt and add the pasta. Cook the pasta according to the package. Serve tomato sauce and meatballs over pasta.