Rigatoni with Little Herbed Meatballs

Preparation info

  • Serves

    6

    • Difficulty

      Medium

Appears in

The Mediterranean Kitchen

By Joyce Goldstein

Published 1998

  • About

Italian-Americans rightly embarrassed by the cliché of spaghetti and meatballs claim no one in Italy eats such stuff. But there is a meatball tradition in the Abruzzi, Apulia, and south Italy, where polpette appear in broth, layered in lasagne, and with pasta. What you don’t find are those tennis-ball-sized meatballs sitting on a bed of overcooked spaghetti dressed with tomato sauce. Anyone would be embarrassed by that mess. But wonderfully seasoned little meatballs combined with ric

Ingredients

Method