Rigatoni and Meatballs

Few dishes capture the essence of Italian-American comfort food as beautifully as rigatoni and meatballs. The pairing of tender, juicy meatballs simmered in a rich tomato sauce and hearty rigatoni pasta is timeless. Rigatoni’s ridged tubes are perfect for catching sauce and cheese, while the meatballs add a satisfying, protein-packed bite. This is the kind of meal that brings people together around the table, whether for Sunday supper or a weeknight dinner that feels extra special.

What makes this dish shine is balance: the meatballs must be flavorful yet tender, the sauce rich but not overpowering, and the pasta cooked just to al dente. A sprinkle of Parmesan and a scattering of fresh basil or parsley take it over the top.

Ingredients

For the Meatballs:

• 1 pound ground beef (80/20 works best)

• ½ pound ground pork (adds richness; optional but recommended)

• ½ cup breadcrumbs (preferably Italian-style)

• ½ cup grated Parmesan cheese

• 2 cloves garlic, minced

• 2 tablespoons fresh parsley, finely chopped

• 1 teaspoon kosher salt

• ½ teaspoon black pepper

• 1 teaspoon dried oregano

• 1 large egg, lightly beaten

• 2 tablespoons milk

For the Sauce:

• 2 tablespoons olive oil

• 1 medium yellow onion, finely chopped

• 3 cloves garlic, minced

• 2 cans (28 ounces each) San Marzano whole peeled tomatoes, crushed by hand or blended

• 1 teaspoon salt (adjust to taste)

• ½ teaspoon black pepper

• ½ teaspoon red pepper flakes (optional)

• 1 teaspoon sugar (if needed, to balance acidity)

• 1 small bunch fresh basil, torn

For the Pasta:

• 1 pound rigatoni pasta

• Kosher salt (for pasta water)

• ½ cup grated Parmesan cheese, for serving

• Extra fresh basil or parsley, for garnish

Instructions

1. Make the meatballs

In a large mixing bowl, combine the ground beef, ground pork, breadcrumbs, Parmesan, garlic, parsley, salt, pepper, oregano, egg, and milk. Mix gently with your hands until just combined—avoid overmixing, as that makes meatballs tough.

Using damp hands, roll the mixture into golf ball–sized meatballs (about 1 ½ inches in diameter). Place on a parchment-lined tray.

2. Brown the meatballs

Heat 2 tablespoons of olive oil in a large Dutch oven or heavy pot over medium heat. Working in batches, brown the meatballs on all sides, about 6–8 minutes total. They don’t need to cook through yet, as they’ll finish in the sauce. Transfer browned meatballs to a plate.

3. Build the sauce

In the same pot, add the chopped onion and cook until softened, about 5 minutes. Stir in the garlic and cook until fragrant, 1 minute more. Add the crushed tomatoes, salt, pepper, and red pepper flakes if using. Bring to a gentle simmer.

4. Simmer the meatballs

Return the browned meatballs to the pot, nestling them into the sauce. Cover partially and simmer on low heat for 30–40 minutes, stirring occasionally, until the meatballs are cooked through and the sauce has thickened. In the last 5 minutes, stir in the fresh basil. Taste and adjust seasoning with salt, pepper, or a pinch of sugar if needed.

5. Cook the rigatoni

Meanwhile, bring a large pot of salted water to a boil. Cook the rigatoni until just al dente according to package directions. Reserve 1 cup of pasta water, then drain.

6. Combine and serve

Toss the rigatoni with some of the tomato sauce, adding reserved pasta water as needed to coat evenly. Arrange meatballs over the pasta, spoon extra sauce on top, and finish with Parmesan cheese and fresh basil.

Tips for Success

1. Mix of meats: Combining beef with pork (or even veal) creates richer, more tender meatballs.

2. Breadcrumb trick: Soak breadcrumbs in milk for a minute before adding—they’ll keep the meatballs moist.

3. Don’t skip browning: Searing meatballs before simmering adds caramelized flavor to both the meat and the sauce.

4. Rigatoni alternatives: If you can’t find rigatoni, penne rigate or ziti are excellent substitutes.

5. Make ahead: Meatballs and sauce taste even better the next day. Store in the fridge up to 3 days or freeze for 2 months.

Why This Dish Works

Rigatoni and meatballs is all about texture and comfort. The ridged pasta holds onto the thick tomato sauce, creating the perfect bite every time. The meatballs, simmered until tender, soak up the sauce’s rich flavors. And when topped with Parmesan, each forkful delivers a balance of savory, tangy, and aromatic notes.

This meal isn’t just food—it’s tradition, comfort, and celebration on a plate. Whether served on a bustling family table or enjoyed in a quiet moment, rigatoni and meatballs proves why simple, classic recipes remain timeless.