Roman Meatballs With Mostaccioli Pasta

Serves: 6
Total Calories: 544


1 pound ground beef
1/2 pound ground pork
1 teaspoon salt
1/2 teaspoon black pepper freshly ground
2 tablespoons cilantro minced fresh or parsley
1 clove garlic minced
2 eggs beaten
30 mozzarella cheese 1/2 -inch (approximately 1/4 pound)
2 tablespoons olive oil
* See note below.
2 tablespoons olive oil
2 cloves garlic minced
2 onions medium, minced
1/2 teaspoon salt
Hot pepper sauce to taste
1 teaspoon oregano dried, crushed
1 teaspoon basil dried, crushed
1 teaspoon marjoram dried, crushed
1 teaspoon sugar
1 (32-ounce) can Italian plum tomato
* Part two.
8 ounces mostaccioli
Fresh cilantro or parsley sprigs


* In a bowl combine beef, pork, salt, pepper, cilantro or parsley, and garlic. Blend well add eggs and blend. Wrap enough meat mixture around each cheese cube to form a walnut-size meatball seal well. Heat oil in a large skillet and brown meatballs, about 1/3 at a time. Drain grease and return meatballs to skillet. Prepare the following Tomato Sauce. Tomato Sauce: In a saucepan, heat olive oil and sauté garlic for 3 minutes add onions and sauté 10 minutes, stirring 3 or 4 times. Add seasonings and sugar, blending well. Chop tomatoes and stir into mixture bring to boil. Reduce heat and simmer, uncovered, for 25 minutes, stirring often. Add 2 cups of tomato sauce to meatballs and simmer, partially covered, for 20 minutes.

*Just before serving, cook pasta according to package instructions. Add remaining 1 cup tomao sauce to pasta and toss. Add meatballs and lightly toss. Serve on a heated platter and surround with a garnish of cilantro or parsley sprigs and cherry tomatoes. Pass Parmesan cheese separately.

* Mostaccioli is 2-inch pasta tubes cut diagonally on the ends.

Nutritional Facts:

Serves: 6
Total Calories: 544
Calories from Fat: 210

This Roman Meatballs With Mostaccioli Pasta recipe is from the Current Calendars Cookbook. Download this Cookbook today.

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