Photo: Eiliv Sonas Aceron
baked rigatoni with tiny meatballs
22 ingredients
openrecipes
Did you hear a resounding whine/sigh/moan the volume of the entire Eastern seaboard? Because there’s a fresh foot of snow outside for the 200th time this year and friends, I love snow. I get so excited when it is going to snow. But this? Lacks charm, likely because the first day of this anticipated was three to four inches of mucky slush.
Estimated Nutrition (whole recipe, rough)
1965
Calories
120g
Protein
99g
Fat
142g
Carbs
Counts 16 of 19 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 16 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Lamb | 100g cooked | 294 |
| Beef | 100g cooked | 250 |
| Pork | 100g cooked | 242 |
| Milk | 1 cup (244ml) whole | 149 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Butter | 1 tbsp (14g) | 102 |
| White Bread | 1 slice (30g) white | 79 |
| Egg | 1 large egg (50g) | 78 |
| Raspberry | 1 cup (123g) | 64 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Spread | not in our table | 0 |
| Meat | not in our table | 0 |
| Meatball | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 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 th
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By smittenkitchen ·
Recipe sourced from
openrecipes