Rigatoni con Polpettine (with Meatballs) Recipe

Name: Rigatoni con Polpettine (with Meatballs)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound Ground Meat; 1 sprig Fresh Parsley, Chopped; 1 clove Garlic, Chopped; 1 Egg, Lightly Beaten; Salt And Pepper; All Purpose Flour For Dusting; 3 Tablespoons Olive Oil; 1 Onion, Thinly Sliced; 1 stalk Celery, Chopped; 1 Carrot, Chopped; 1 sprig Fresh Rosemary, Chopped; 1- 3/4 cup Strained Or Finely Diced Tomatoes; 12 ounces, weight Rigatoni; ⅓ cups Freshly Grated Parmesan Cheese

Servings: persons

1 pound Ground Meat
1 sprig Fresh Parsley, Chopped
1 clove Garlic, Chopped
1 Egg, Lightly Beaten
Salt And Pepper
All Purpose Flour For Dusting
3 Tablespoons Olive Oil
1 Onion, Thinly Sliced
1 stalk Celery, Chopped
1 Carrot, Chopped
1 sprig Fresh Rosemary, Chopped
1- 3/4 cup Strained Or Finely Diced Tomatoes
12 ounces, weight Rigatoni
⅓ cups Freshly Grated Parmesan Cheese

1
Combine ground meat, parsley and garlic in a bowl.
2
Stir in the egg and season with salt and pepper.
3
Shape the mixture into small meatballs, dust each meatball with flour, and set aside on a plate.
4
Heat the oil in a large pan over low heat.
5
When hot add the onion, celery, carrot and rosemary and cook over low heat, stirring occasionally for 5 minutes.
6
Add the meatballs and increase the heat to medium.
7
Cook until the meatballs are lightly browned on all sides.
8
Then add the tomatoes and season with another dash of salt.
9
Lower the heat, put the lid on and simmer stirring occasionally for about 40 minutes.
10
Cook the rigatoni in a large pot of salted boiling water according to package instructions for al dente, then drain off the water and pour the drained pasta into the pan with the meatballs.
11
Mix well and heat through for 2 minutes.
12
Sprinkle with Parmesan cheese and serve.
13
Que aproveche!
14
Enjoy!

203

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 pound Ground Meat, 1 sprig Fresh Parsley, Chopped, 1 clove Garlic, Chopped, 1 Egg, Lightly Beaten, and more.

Yes, Rigatoni con Polpettine (with Meatballs) falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Rigatoni con Polpettine (with Meatballs)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions