Rigatoni & Meatballs

Who doesn’t love pasta and meatballs?

A spin on the classic spaghetti and meatball dish, this comfort food will become a new classic on your family’s menu.

Though this rigatoni and meatballs dish can take a little bit of time to make, I promise the end result is worth every single second.

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Rigatoni & Meatballs

In a large mixing bowl, add hot breakfast sausage and ground beef.

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Add in the breadcrumbs, parmesan, garlic, eggs, parsley, salt, and pepper.

Use clean hands to mix together until well combined.

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Use a scoop to retrieve a small amount of the meat mixture and roll it in your hands to make about 25 meatballs.

Place on a baking sheet and put into the freezer for about 10 to 15 minutes just to firm them up a bit.

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Heat some olive oil in a heavy pot over medium-high heat.

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Working with 8 to 10 meatballs at a time, cook them until brown but not cooked all the way through, 2 to 3 minutes per batch.

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Remove from the pot to a plate while you make the sauce.

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For the sauce: add the garlic and onions to the meatball pot. Stir and cook until the onions begin to soften, about 1 to 2 minutes.

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Add in the diced tomatoes, sugar, salt, pepper, and stir.

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Cover and reduce the heat to a simmer. Cook for 30 minutes, stirring occasionally. Add some water if sauce needs more liquid and adjust seasonings.

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Throw in the parsley and basil.

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Then add the meatballs. Stir gently, cover and cook for 20 more minutes, stirring once or twice until the meatballs are cooked through.

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Place some rigatoni on a plate and pile on the meatballs and sauce on top. Sprinkle with some extra minced parsley and extra grated parmesan.

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Enjoy!

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Ingredients

  • 1 pound hot breakfast sausage
  • 1 pound ground beef
  • 3/4 cup seasoned breadcrumbs
  • 3/4 cup Parmesan cheese, grated
  • 4 garlic cloves, minced
  • 2 large eggs
  • 1/4 cup flat-leaf parsley, minced
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • olive oil, for frying

Rigatoni and Sauce

  • 4 garlic cloves, minced
  • 1 medium onion, diced
  • 1-28 ounce can diced tomatoes
  • 1 teaspoon sugar
  • 1/2 teaspoon salt, more to taste
  • 1/2 teaspoon black pepper, more to taste
  • 1/4 cup flat-leaf parsley, minced
  • 12 fresh basil leaves, cut in chiffonade
  • 1 pound rigatoni pasta, cooked al dente

Instructions

  1. For the meatballs: place the breakfast sausage and ground beef into a large mixing bowl. Add in the breadcrumbs, parmesan, garlic, eggs, parsley, salt, and pepper. Use clean hands to mix together until well combined.
  2. Use a scoop to retrieve a small amount of the meat mixture and roll it in your hands to make meatballs, about 25. Place on a baking sheet and put in the freezer for 10 to 15 minutes, just to allow them to firm up.
  3. Heat some olive oil in a heavy pot over medium-high heat. Working with 8 to 10 meatballs at a time, cook them until brown but not cooked all of the way through, about 2-3 minutes per batch. Remove from pot and set aside.
  4. For the sauce: add the garlic and onions to the meatball pot. Stir and cook until the onions begin to soften, about 1 to 2 minutes. Add the diced tomatoes, sugar, salt, and pepper.
  5. Stir the sauce and combine all of the ingredients. Cover and reduce the heat to a simmer. Cook for about 30 minutes, stirring occasionally. If the sauce needs more liquid, then add a little bit of water. Taste and adjust for seasoning if needed.
  6. Add in the parsley, basil, and meatballs. Stir gently, cover, and cook for 20 more minutes, stirring once or twice until the meatballs are cooked through.
  7. Place the cooked rigatoni on a plate and pile the meatballs and sauce on top. Sprinkle on some extra minced parsley and extra parmesan cheese, for serving.

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