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Meatballs with Rigatoni and Parmesan Cheese

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Prep Time: 24 mins

Cooking Time: 24 mins

Serves: 4-6

This recipe is a complete throwback to childhood for me. The ingredients so straightforward. Does it make me “un cheffy” to admit how much I enjoy a dish of al dente dry pasta from the box with these meatballs, sauce and cheese? I think if you make your own meatballs, you get a pass on making pasta from scratch.  More importantly, the al dente dry pasta here has got that wonderful texture against the tender meatballs. The leftovers will taste even better the next day when the pasta has had time to absorb the sauce and cheese.

Ingredients

The sauce:

3 tablespoons extra-virgin olive oil

2 medium yellow onions, peeled, halved and cut into thin slices

5 large cloves garlic, thinly sliced

Kosher salt

Freshly ground black pepper

2 fresh Beefsteak (or 4 Roma variety) tomatoes, cored, halved and diced

1 teaspoon sugar

1 teaspoon dry oregano

One 20-ounce can of whole tomatoes

½ cup basil leaves, stemmed

The Meatballs:

1 pound ground beef (preferably chopped Sirloin)

½ cup Panko breadcrumbs

½ cup Parmesan cheese

1/3 cup chopped parsley

Kosher salt

Pinch chili flakes

1 large egg, lightly beaten

About ½ cup Canola oil

¾ pound spaghetti

11/2 cups grated Parmesan cheese

Serves about 4-6 people

Instructions

  1. Make the sauce: In a medium skillet, heat the olive oil. Add the onion and garlic slices and season with salt and pepper. Cook for about 2 minutes then add the fresh tomato, sugar and oregano. Stir to blend and add the canned tomatoes. Cook for an additional few minutes over high heat, stirring from time to time. Taste for seasoning, add the basil leaves.
  2. Make the meatballs: Put the meat in a large bowl and spread it all over the bottom of the bowl and up the sides a little. This will help you to distribute the seasonings evenly through the meat. Sprinkle the breadcrumbs, Parmesan cheese, the chopped parsley, salt and chili flakes all over the meat and use your hands to mix all of the ingredients together. Incorporate the egg. Roll 1 small ball (about 2 inches in diameter).
  3. Taste test: Heat some of the vegetable oil in a small skillet over high heat. When the oil begins to smoke lightly, shut off the heat (to avoid splattering) add the meatball. Brown on all sides and cook for a few minutes until cooked but still pink in the middle. Taste for seasoning and texture. If too “wet”, add some more breadcrumbs. If too dry, add another beaten egg or a splash water. Adjust the seasoning, if needed, as well. Roll the remaining meat into balls, it should make about 20 balls (approximately 2 inches in diameter)
  4. Cook the meatballs: Heat a large skillet and add the remaining Canola oil. When the oil begins to smoke lightly, shut off the heat and add the meatballs in a single layer and spread somewhat apart so they have a chance to “brown” instead of steaming. Put the heat back on high and brown them, turning them so they brown all around. Cook them only until they are medium rare, about 3-5 minutes. Touch them to make sure they are still tender in the center. Use a slotted spoon or spatula to remove them from the pan and transfer them to a tray lined with a kitchen towel to drain any excess grease.
  5. Cook the pasta: In a large pot, bring the water to a rolling boil. Add the 2 tablespoons salt. Bring the water back up to a boil. Add the pasta and cook for 5-8 minutes. Stir the pasta with a slotted spoon to make sure it does not clump or stick to the bottom as it cooks. In a large colander, drain the pasta. Reserve some of the cooking liquid.
  6. Serve the meatballs: When the pasta is dropped in the water, add the meatballs to the sauce and allow them to bubble slightly and simmer over very low heat, 3-5 minutes. Shut off the heat and allow the sauce and meat to “rest” as your pasta finishes cooking. Transfer the sauce and meatballs to a large bowl and toss in half of the cooked pasta. Add some of the Parmesan cheese. Stir in the remaining pasta. Serve with the remaining cheese in a bowl on the side.

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