Sunday Pasta™: Rigatoni con le Polpettine (Meatballs)
5 comments
(3 votes, average: 10.00 out of 10)
Loading ...Share This Article
Oh, if I could only hold my dear grandmother’s hand just one more time… I would make a mold of it, of her palm — the very palm that produced the most perfect sized meatballs ever made. Of course, questions about how much pressure she exerted and of secret ingredients would remain unanswered, but at least one variable would be removed from my quest to replicate the world’s best meatball. Below is as much information as we have to work with.
As an aside, although “spaghetti and meatballs” may have become wildly popular in America (and generally ruined), I can assure you that my grandmother did not get her recipe from the Food Network. No, it came with the Basile or Ciccone clan on a boat from “the other side.” After a little research, I have found a very similar recipe for meatballs from Avellino, in Campania, which would link back to my maternal grandfather’s side, so she may have gotten the recipe from her mother-in-law.
Like so much Italian food in America, especially foods with southern Italian origins, the perception is that they somehow more American than Italian (and this perception may be reality for many northern Italians). We can argue about the correct pasta pairing, the appropriate size of the ball, at what point they should be eaten during the meal, and even about the different potential ingredients, but there is no doubt that a meatball, correctly prepared, is very Italian (maybe southern Italian) and universally loved. So please, practice away, teach your kids, and pass down your own little ball of happiness.
p.s. My grandmother claimed that the order in which the ingredients are combined is key. And also, you need some patience: fry them slowly over low heat.
Ingredients
Instructions
In a large bowl, mix together the dry ingredients (salt, pepper, Parmigiano, parsely, and garlic), and then add the beaten eggs. Dip the bread in milk or water, squeeze out most of the liquid and then mix it into the egg mixture Once the ingredients are thoroughly combined, add the meat and mix thoroughly by hand.. If the mixture seems dry, add a tablespoon or two of water. Take a handful of the meat mixture at a time and shape into a medium sized ball (about 2 ounces maximum), until you have formed all the balls. In a large skillet, heat about 1/4 cup of olive oil. When the oil is hot, place the meatballs in the skillet, with enough room to allow you to easily flip them over. Cook the meat balls on a low heat until brown on all side (but being careful not to burn them). Remove the meatballs from the skillet and add to the tomato sauce, and cook together for about an hour.
Chop the onion and fry it in the olive oil until golden brown. Puree the tomatoes and add to onion. Add the basil, salt, and pepper. Cook on low heat, uncovered for 1 hour until reduced
In a large pot of salted boiling water, cook the pasta until al dente. Drain the pasta and place into a serving bowl. Mix in some sauce. Serve immediately with two meatballs and a sprinkle of Parmigiano.
Check out our wine pairings to compliment this recipe and our About post that gives a brief history of the dish.
Buon Appetito.
Ed Garrubbo, Editor
This really makes me want to talk to my mother about her meatball recipe (which she learned from her mother, who learned from her mother, and so on). I can remember once listening to my grandmother say “it’s easy… it’s all in the hands”. She would say that the ingredients were only a small part of the equation and that since her family never had much money that they would “make do with what they had” and that the true goodness of the meatball was “all in the hands”. Now, I just have to figure out what that means. I do know that she was adamant that the meatball not be too “dense”. She always complained that store-bought meatballs were like rocks.
Great article! The picture makes me want to eat right now. Funny because I just finished making these meatballs and sat down to check my email. So true, grandma said it was “in the order” that made the difference. Of course she kept them small! I do agree that it came from the ciccones. The region seems to confirm that. I remember eating next door at my grandmas & aunt Jennies and I never thought the meatballs were different. Great job with your site…keep blessing us all!
Senor Garrubbo,
You’re a man after my own Italian heart. The meatballs are just like my Mom’s recipe. She never met a measuring spoon or cup. By hand, by smell, by taste. She’s been gone since 2007. But I made the meatballs
recently; and I can’t tell you how close I felt to her! Delicious in every way. Grazie!
Grazie! Let me know how these turn out. Amazaing the emotional power of a meatball. Ciao Signor Garrubbo.
Hello Signor Garrubbo! Ashley came home from school today telling me about the “Garrubbo Guide” so we decided to check it out together
With the maiden name “Gambale”, I knew I was in for a treat. We are looking forward to trying your Rigatoni & Meatballs recipe. Our mouths are watering just looking at the photo.
Mangia Bene Vivi Felice – I speak no Italian but am attempting to say – Eat Well, Live Happy!!