Veal meatballs with rigatoni

Use large rigatoni pasta pieces to scoop up all the slow braised goodness in this comfort supper from Adam Swanson
Veal meatballs with rigatoni
  • Rating:
  • Serves: 4
  • Cook Time:
  • Prep Time: 20 minutes
  • Effort: easy


For the meatball mix

  • 700 g fine minced veal
  • 300 g fine minced pork
  • 120 g fresh breadcrumbs
  • 2 eggs, lightly beaten
  • 60 ml extra virgin olive oil
  • A handful of finely chopped parsley
  • A handful of finely, chopped sage
  • 65 g parmesan

For the sauce

  • 2 tbsp olive oil
  • 1 onion, finely chopped
  • 2 tbsp crushed garlic
  • 2 fresh bay leaves
  • 2 tbsp white wine
  • 3x400 g diced tomatoes

For the pasta

  • Large tubes of rigatoni pasta


1. In a large mixing bowl, combine both minces, breadcrumbs, eggs, olive oil, parsley, sage and parmesan. Season with salt and pepper. Combine altogether using your hands and mix well.

2. Next roll meatballs, 1 heaped teaspoon of mixture per ball. Place balls on to a tray. Once all balls are rolled, place into refrigerator and rest.

3. To make the sauce: Take a pan and heat olive oil on a medium heat. Add onion, garlic and bay leaf. Saute for 3-5 minutes or until soft, add wine and reduce by half.

4. Next, add tomatoes, stir and bring to the boil then reduce heat to a simmer. Cook for 20 minutes and season with salt and pepper. Next place meatballs one by one into the simmering sauce.

5. Cook for a further 30mins or until meatballs are cooked. Check sauce for seasoning and if needed adjust with salt and pepper. Finally cook pasta as per packet directions. Strain the pasta and add to sauce. Gently mix together and serve.

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