Tag Archives: meat balls

PASTA: ED GARRUBBO’S RIGATONI AND MEAT BALLS

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  • 1 pound rigatoni

Sauce:

    • 1 28 oz can peeled Italian tomatoes

    • ½ cup olive oil

    • 1 onion chopped

    • 4-6 basil leaves

    • 1 t. salt

    • 1 t. pepper

Cop onion and fry in olive oil until golden brown.  Puree tomatoes and add to onion.  Add basil, salt and pepper.  Cook on low heat, uncovered for 1 hour until reduced.

Meat Balls

  • 1 pound chopped sirloin

  • ¼ cup Italian parsley, chopped

  • 2 cloves garlic, finely chopped

  • 2 T. Parmigiano cheese grated

  • 1 t. salt

  • ½ t. white ground pepper

  • 2 eggs beaten

  • Milk as needed for bread

  • 4 slices Italian bread without crusts

Mix together dry ingredients and add beaten eggs.  Dip bread in milk, squeeze out most of liquid and mix into egg mixture.  Add meat and mix by hand.  Shape into 2” max meatballs.  In large skillet heat about ¼ cup olive oil.  When hot, place meatballs in skillet with enough room to flip easily. Cook on low heat until brown on all sides.  Remove and add to tomato sauce and cook for about an hour.