Recipe - Traditional Pasta and Meatballs

Shout out to Lori Smith for sharing her recent Garden of Esther pasta creation. She's cooked up a pan of yumminess, pairing our rigatoni with warm and cozy meatballs and sauce.


Everyone has their own family version of spaghetti and meatballs, each one a little different. Below the photo is just one more way you can enjoy it!

Vero Beach local fresh pasta
This looks terrific, Lori - thanks for sharing with your fellow pasta fans!

Pasta and Meatballs


1 package Garden of Esther pasta, any variety, prepared according to package directions.


For the meatballs:

1lb ground beef or beef/pork mix

1 egg, beaten

1/2 tsp dried basil

1/2 tsp dried oregano

1/2 tsp salt

Scant 1/2 cup breadcrumbs


For the sauce:

1 TB olive oil

2 garlic cloves, minced

4 basil leaves, chopped

28oz crushed tomatoes

1 cup arugula

Handful cherry tomatoes

Salt to taste

Optional - 1-2 TB basil pesto


Preheat the oven to 400 degrees. Line a baking sheet with parchment paper.


In a large bowl, combine the meat, egg, basil, oregano, salt, and breadcrumbs. Mix well and shape into meatballs. Place meatballs on baking sheet and bake for 10 minutes.


In a large frying pan or Dutch oven, heat the olive oil over medium heat. Add the garlic and basil and cook briefly (1 minute) and then add crushed tomatoes and a pinch of salt. (Add basil pesto now if using.) Bring to a boil, then reduce to a simmer for 5-7 minutes.


Add the cooked meatballs to the sauce. Add arugula and cherry tomatoes. Simmer for another 10-15 minutes, stirring occasionally and gently. Add cooked pasta and stir to combine. Smile because you've made a delicious dinner!


(Adapted from Vikalinka's recipe for Baked Meatballs with Mozzarella and Arugula. )




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