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baked rigatoni with tiny meatballs

baked rigatoni with tiny meatballs Recipe

  • 1/4 cup milk
  • 1 slice good white bread trimmed of its crust
  • 1 pound ground pork (or beef, or lamb, or a mix of the three)
  • 1 teaspoon chopped garlic
  • 2 tablespoons chopped parsley
  • 1/3 cup freshly grated parmigiano-reggiano (Parmesan)
  • 1 egg
  • Salt
  • Black pepper in a grinder
  • 1 cup flour, spread on a plate
  • Vegetable oil for frying
  • 4 1/2 cups milk
  • 6 tablespoons butter
  • 5 tablespoons flour
  • 1/8 teaspoon grated nutmeg
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 pound rigatoni
  • 3/4 cup freshly grated parmigiano-reggiano
  • 1 tablespoon butter
  • 1/4 cup milk
  • Pinch off a small lump of meat, about the size of a raspberry and roll the lump into a ball in the palm of your hands. (Hazan says if you are good with your hands, you can try making 3 balls at a time. It turns out, I am not.) When all the meatballs have been shaped (a process that took less time than I had expected, just the same), roll them in the flour, 15 to 20 at a time. Place the floured meatballs in a strainer and shake it smartly to dispose of excess flour.
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