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.

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place bread in a bowl; pour milk over it. In another bowl, mix veal and pork. Add onion, garlic, zest, and parsley. Add salt and pepper. Mash bread mixture to form paste; add to meat mixture. Mix; add egg. Combine well. Cover with plastic wrap; chill 1 hour.

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  • Heat oven to 350 degrees. Form mixture into 12 to 16 1 1/2-inch balls. Heat 1/2 tablespoon oil in a skillet over medium heat. Saute half the meatballs until brown, a few minutes on each side. Transfer to a pan big enough to hold all the meatballs. Repeat with remaining oil and meatballs. Place in oven to finish cooking, about 20 minutes.

  • Cook rigatoni according to package directions. Toss meatballs in tomato sauce; serve with grated Parmesan over rigatoni.

Reviews (4)

3 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
01/31/2014
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!
Rating: 5 stars
01/31/2014
Edit previous post, the meatloaf mix adds beef instead of just pork and veal.
Rating: Unrated
10/21/2008
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.
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Rating: Unrated
09/24/2008
basic meatball