Main Dishes, Recipes Penne Rigati and Meatballs September 4, 2018 Spread the loveIt’s starting to cool down here in Northern Michigan so I figured it was time to pull out a pasta recipe. This Penne Rigati and Meatballs recipe is packed full of flavor, and really simple to make. Pair it with a side salad and dinner is served! Ingredients: Meatballs: 1 cup Panko Breadcrumbs 3/4 lb ground pork 3/4 lb ground beef 1/2 tsp salt 2 eggs, beaten 1/4 cup milk 3 gloves garlic, minced (Check out our favorite garlic press HERE) 3/4 cup parmesan, grated 1/4 cup flat leaf parsley, minced 1/4 tsp black pepper 1/4 cup olive oil (for frying) Sauce: 3 cloves garlic, minced 1 medium white onion, diced 1/2 cup red cooking wine (you can omit this, if preferred) One 28oz can diced tomatoes One 28oz can crushed tomatoes 1/2 tsp salt 1/2 tsp black pepper 2 tbsp basil, dried 1/4 cup fresh parsley, minced 1 tsp sugar 2 lbs penne rigati pasta, cooked al dente Directions: Meatballs: Throw in the meat into a large mixing bowl. Add the breadcrumbs, Parmesan, milk, parsley, garlic, eggs, salt and pepper. Use clean hands to mix together until well combined. Roll (or scoop) into small balls. Place into freezer for 5-10 minutes to firm. Recipe should yield approximately 28 meatballs Heat olive oil in a skillet. (We highly recommend this one) Working with 10-12 meatballs at a time, cook them until brown but not cooked all the way through, 2- 3 minutes per batch. Remove from the pot to a plate while you make the sauce and set aside. Sauce: Sprinkle a bit of olive oil into a large cooking pot and heat on medium heat. Add onions and minced garlic. Cook for 1 minute to soften onions. Add both remaining sauce ingredients, cover, and simmer on low for 30 minutes. Stir frequently. Place meatballs into sauce. Simmer on low for an additional 20 minutes, only stirring once or twice. Cook pasta according to package directions. (Kitchen tip: Add 1 tsp of white vinegar to your pasta water to prevent water from boiling over. You can thank me later.) Drain. Serve meatballs and sauce over Penne Rigati. Top with fresh parsley and a bit of parmesan cheese. We usually have plenty of leftovers with this one, and we all know tomato-based sauces are always better the next day after they have set in the refrigerator! Enjoy! Share this:Click to share on Twitter (Opens in new window)Click to share on Facebook (Opens in new window)Click to share on Pinterest (Opens in new window)Like this:Like Loading... Related Previous Instant Pot Starbucks Bacon Gruyere Egg Bites Newer All-Natural Strawberry Jam You May Also Like Pasta e Fagioli Soup September 20, 2018 Chicken & Bacon Pizza with a Garlic Cream Sauce December 20, 2018 Turkey & Quinoa Tacos in a Lettuce Shell May 13, 2019 Leave a Reply Cancel replyYour email address will not be published. Required fields are marked *Name * Email * Website Comment Notify me of follow-up comments by email. Notify me of new posts by email. This site uses Akismet to reduce spam. Learn how your comment data is processed.