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!

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. )




11 views

Bringing the garden to you . . . pasta-style!

In and around Vero Beach, Florida

Join Our Mailing List and Never Miss an Update

To learn more about Esther's journey to the world of fresh from the garden pasta, read here.

  • Facebook - Black Circle
  • Instagram - Black Circle