Big Beef Meatballs With Bucatini by Rachael Ray

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Ingredients Nutrition


  1. Instructions.
  2. Preheat 400 degrees F. Place a large pot of water over high heat and
  3. bring to a boil.
  4. Mix meat with the grated onion, 3 cloves chopped garlic, egg, bread crumbs, cheese, allspice,
  5. capers, sage, a handful of the chopped parsley, salt and pepper and a healthy drizzle of
  6. extra-virgin olive oil. Mix meat, score the meat into 4 sections and make 3 very large balls from
  7. each section. Arrange the 12 balls on a nonstick cookie sheet and roast 15 minutes until firm but
  8. not hard.
  9. Drop bucatini in salted boiling water to cook off. Drain.
  10. Add another tablespoon of extra-virgin olive oil to the skillet and the pancetta. Cook 3 to 4
  11. minutes then add the remaining garlic and mushrooms to the pan and cook 5 minutes. Season the
  12. mushrooms with salt and pepper. Add remaining chopped onion and deglaze the pan with wine, cook off
  13. 1 minute, add in stock and whisk up remaining drippings. Stir in the tomatoes and season sauce with
  14. salt and pepper, if necessary. Stir in parsley. Simmer 5 minutes.
  15. Toss pasta with half the sauce. Remove balls from oven and add to remaining sauce and turn to coat.
  16. Serve large balls, 3 per person, along side pasta. Spoon any remaining sauce over the pasta. Pass
  17. extra cheese at the tables.

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