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Big Beef Meatballs with Bucatini (Rachael Ray) Recipe

Big Beef Meatballs with Bucatini (Rachael Ray) Recipe

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Big Beef Meatballs with Bucatini (Rachael Ray)

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Ingredients:

Serving

1 1/2 lb ground sirloin
2 small to medium yellow onion, 1 grated and 1 finely chopped
6 cloves garlic, chopped, divided
1 egg
1/2 to 2/3 cup italian bread crumbs , a couple of overflowing handfuls
1/2 cup grated parmigiano-reggiano , plus some to pass at table
1/4 tsp ground allspice or nutmeg
3 tbsp capers, drained and chopped
2 tbsp chopped sage leaves , 4 to 6 sprigs
a couple generous handfuls flat-leaf parsley, chopped, divided
salt and pepper
3 tbsp extra-virgin olive oil , plus some for drizzling
1 lb bucatini (thick , hollow spaghetti)
1/4 lb pancetta, chopped
12 baby portobello caps, ( crimini mushrooms), chopped
1/2 cup dry red wine , eyeball it
1 cup, (8 oz), beef stock
1 (28-oz), can crushed tomatoes , san marzano if available

Directions:

Preheat 400 degrees F. Place a large pot of water over high heat and bring to a boil.
Mix meat with the grated onion, 3 cloves chopped garlic, egg, bread crumbs, cheese, allspice, capers, sage, a handful of the chopped parsley, salt and pepper and a healthy drizzle of extra-virgin olive oil. Mix meat, score the meat into 4 sections and make 3 very large balls from each section. Arrange the 12 balls on a nonstick cookie sheet and roast 15 minutes until firm but not hard.
Drop bucatini in salted boiling water to cook off. Drain.
Add another tablespoon of extra-virgin olive oil to the skillet and the pancetta. Cook 3 to 4 minutes then add the remaining garlic and mushrooms to the pan and cook 5 minutes. Season the mushrooms with salt and pepper. Add remaining chopped onion and deglaze the pan with wine, cook off 1 minute, add in stock and whisk up remaining drippings. Stir in the tomatoes and season sauce with salt and pepper, if necessary. Stir in parsley. Simmer 5 minutes.
Toss pasta with half the sauce. Remove balls from oven and add to remaining sauce and turn to coat. Serve large balls, 3 per person, along side pasta. Spoon any remaining sauce over the pasta. Pass extra cheese at the tables.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1080.88 Kcal (4525 kJ)
Calories from fat	374.67 Kcal
		% Daily Value*
Total Fat	41.63g	64%
Cholesterol	224.59mg	75%
Sodium	1256.73mg	52%
Potassium	975.91mg	21%
Total Carbs	102.33g	34%
Sugars	5.73g	23%
Dietary Fiber	6.99g	28%
Protein	68.48g	137%
Vitamin C	3.4mg	6%
Iron	5.7mg	32%
Calcium	130.9mg	13%

Amount Per 100 g
Calories	205.84 Kcal (862 kJ)
Calories from fat	71.35 Kcal
		% Daily Value*
Total Fat	7.93g	64%
Cholesterol	42.77mg	75%
Sodium	239.33mg	52%
Potassium	185.85mg	21%
Total Carbs	19.49g	34%
Sugars	1.09g	23%
Dietary Fiber	1.33g	28%
Protein	13.04g	137%
Vitamin C	0.6mg	6%
Iron	1.1mg	32%
Calcium	24.9mg	13%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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