Mini Meatball Radiatori Bake

Difficulty Level: Moderate

Total Time: 2.5 hours

Serving Size: 4-6 servings

Ingredients:

Mini Meatballs:

• 1 lb. meatball mix (ground beef, pork & veal)

• 2 slices white bread, crusts removed and cubed

• 1/4 cup milk (2% or whole)

• 1 large egg

• 1/4 cup Parmigiano Reggiano, finely grated

• 1 garlic clove, minced

• 1/4 yellow onion, finely chopped

• 1/4 cup Italian parsley, finely chopped

• 1/4 tsp. salt

Mini Meatball Ragu:

• 2 tbsp. extra virgin olive oil

• 4 garlic cloves, minced

• 28 oz. crushed San Marzano tomatoes

• 14 oz. tomato passata or tomato sauce

• Salt to taste

  
  

Radiatori Bake:

• 3/4 lb. radiatori or other short cut pasta

• 2-3 cups meatball ragu

• 8 oz. fresh mozzarella, cubed

• 1/2 cup heavy cream

• 1/2 cup Parmigiano Reggiano, finely grated

• 1 tbsp. parsley, finely chopped

  
  

Directions:

Mini Meatball Ragu

1. In a large, heavy-bottomed pot over low heat, add the olive oil and sauté the garlic for 1-2 minutes, until fragrant. Add the crushed tomatoes, passata and salt to taste. Stir and let simmer while you prepare the meatballs.

2. In a small bowl, combine the bread and milk. Let the bread soak until fully softened.

3. In a separate bowl, whisk together the egg, Parmigiano, garlic, onion, parsley, and salt.

4. Add the meatball mix to a large bowl along with the soaked bread and the egg mixture. Using your hands, gently mix until just combined. Avoid overworking to keep the meatballs tender.

5. Scoop about 1 tbsp. of the meat mixture to gently form the meatballs. Drop them directly into the simmering sauce.

6. Cover and simmer on low for 1 1/2 -2 hours, until the meatballs are cooked through (internal temperature has reached 165°F).

   
   

Tip: This recipe makes more ragù than you’ll need. Freeze the extra for an easy future dinner.

Radiatori Bake:

1. Preheat oven to 375°F and bring a large pot of water to a boil.

2. In a small saucepan, warm the heavy cream over low heat for 3–4 minutes. Remove from heat and whisk in 1/4 cup of the Parmigiano.

3. Once the water comes to a boil, add plenty of salt. Cook the pasta until slightly less than al dente. The pasta will continue to cook in the oven.

4. Strain the pasta and transfer to a mixing bowl along with 2 cups of the mini meatball ragu. Toss to coat the pasta, adding more ragu if needed.

5. Spread half of the pasta mixture into a 9×12-inch baking dish. Drizzle with half of the Parmigiano cream sauce and scatter half of the mozzarella over top.

6. Repeat with the remaining pasta, sauce, and mozzarella. Finish with the remaining grated Parmigiano.

7. Bake for 20 minutes, or until the cheese is fully melted and bubbling.

8. Remove from the oven and top with chopped parsley.