Mammas Gigantic Meatballs
Sink your teeth into a delicious Italian feast with this hearty recipe for giant meatballs nestled on a bed of rigatoni pasta, accompanied by savory sausages and a rich San Marzano tomato sauce. The tender meatballs, infused with a blend of aromatic herbs and spices, are cooked to perfection in white wine, adding a touch of elegance to this comforting dish. Combined with the flavorsome tomato sauce simmered to perfection, every bite is a burst of Italian flavors that will transport you to the streets of Rome. Get ready to savor this mouthwatering dish that is sure to delight your taste buds and warm your soul.
— Constant Cookbook
Ingredients
- For The Meatballs
- Ground Beef 1kg
- Oregano
- Basil
- Onion
- Garlic
- Salt/Pepper
- Parmesan
- 3 eggs
- 1 bottle of White Wine
- For the Sauce
- 1 kg of Plum Tomatos
- 3 Cloves of Garlic
- Handful of Basil
- Bed Of Pasta
- Giant Rigatoni
- 1 Hot and 1 Sweet Sausage
Instructions
- Now make a San Marzano Tomato Sauce. Fry garlic, basil and salt and pepper then add with 1kg of plum tomatos to a pot and simmer for 5 hours stirring occasionally.
- An hour before the sauce is ready prepare the meatballs. Start by placing the beef in a large mixing bowl and season.
- dd Oregano, Basil, Onion, Garlic, Salt and Pepper, Parmesan and the eggs and mix together.
- Form the giant meatballs.
- Cook the meatballs in white wine for 45 minutes at 180 degrees. Heat the sausages.
- Boil the Rigatoni and drain and place in a large dish and sit the sausages on the side and the meatballs in the middle. Pour over the sauce and grate any remaining parmesan and sprinkle parsley over the top.
Yield
Serves 6
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