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Meatballs with Rigatoni

Recipe photo courtesy of Dana Gallagher

Meatballs made with ground veal and pork are served with rigatoni. The ridged tubes of pasta are even better than spaghetti for catching this spicy homemade tomato sauce.

Source: Martha Stewart Living, May 2000



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How would you rate this recipe?
  • pupfoster1
    31 JAN, 2014
    Oh my gosh, these are THE BEST meatballs ever! I do use the meatloaf mix instead of just beef and pork (veal added), and I ALWAYS make at least a triple if not quadruple batch. If there are any leftovers they freeze beautifully. The lemon zest gives such a fresh taste to the meatballs. I serve it with Martha's Red-Hot Tomato Sauce as I got the original recipes when they were printed as cards next to each other in Martha's magazine several years ago. This my GO TO recipe! Always a hit!
  • pupfoster1
    31 JAN, 2014
    Edit previous post, the meatloaf mix adds beef instead of just pork and veal.
  • MS12047181
    21 OCT, 2008
    I like to prapare these meatballs ahead of time and freeze. They are delicious and I like the lemon flavor especially if I cook a garlic linguine. Mxing these meatballs with various other Italian sauces works very well.
  • summertae
    24 SEP, 2008
    basic meatball

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