The juicy, flavorful meatballs soak up the rich marinara sauce, while the ridged rigatoni catches every bit of flavor, making each bite simply irresistible. Whether you’re cooking for a family dinner or a cozy night in, this dish is sure to impress. Plus, it’s surprisingly easy to prepare from scratch!
Ingredients:
For the Meatballs:
- 1 lb ground beef (80% lean)
- ½ lb ground pork
- ½ cup breadcrumbs
- ¼ cup grated Parmesan cheese
- 2 garlic cloves, minced
- 1 egg
- 2 tbsp fresh parsley, chopped
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp dried oregano
- 1 tsp onion powder
- Olive oil (for frying)
For the Sauce:
- 2 tbsp olive oil
- 1 small onion, finely chopped
- 3 garlic cloves, minced
- 1 can (28 oz) crushed tomatoes
- 1 tbsp tomato paste
- 1 tsp dried basil
- 1 tsp dried oregano
- Salt and pepper to taste
- ½ tsp sugar (optional, to balance acidity)
- Fresh basil for garnish
For the Pasta:
- 1 lb rigatoni
- Freshly grated Parmesan cheese, for serving
Instructions:
- Make the Meatballs:
- In a large bowl, combine the ground beef, ground pork, breadcrumbs, Parmesan cheese, minced garlic, egg, parsley, salt, pepper, oregano, and onion powder. Mix until well combined but don’t overmix.
- Form the mixture into small, evenly sized meatballs (about 1.5 inches in diameter).
- Heat olive oil in a large skillet over medium heat. Fry the meatballs until browned on all sides, about 7-8 minutes. They don’t need to cook through entirely, as they will finish cooking in the sauce. Remove meatballs from the skillet and set aside.
- Prepare the Sauce:
- In the same skillet, add more olive oil if needed and sauté the onion until softened, about 5 minutes.
- Add the minced garlic and cook for another minute until fragrant.
- Stir in the tomato paste and cook for 2 minutes before adding the crushed tomatoes, dried basil, dried oregano, salt, pepper, and sugar (if using).
- Bring the sauce to a simmer, then add the browned meatballs back into the sauce. Cover and let simmer on low heat for 20-25 minutes, stirring occasionally.
- Cook the Rigatoni:
- While the meatballs and sauce are simmering, cook the rigatoni in a large pot of salted boiling water according to package instructions until al dente. Drain and set aside.
- Combine and Serve:
- Toss the cooked rigatoni with the meatballs and sauce, ensuring the pasta is well coated.
- Garnish with fresh basil and serve with freshly grated Parmesan cheese.
Tips:
- For extra flavor, you can bake the meatballs after frying them to ensure they stay tender.
- If you prefer a spicier kick, add red pepper flakes to the sauce.
This Homemade Meatballs à la Rigatoni is the perfect dish to enjoy with a side of garlic bread and a fresh salad!
