• 1  egg
• 1/3 cup onion, finely chopped
• 1/4 cup dry bread crumbs
• 2  garlic cloves, minced
• 3 tablespoons parmesan, freshly grated
• 1 teaspoon dried oregano
• 3/4 teaspoon salt
• 1/2 teaspoon pepper
• 1 lb lean ground turkey or beef

Method

Meatballs: In medium sized bowl, beat egg lightly.  Mix in onion, crumbs, garlic, Parmesan, oregano, salt and pepper. Mix in meat of your choice. With moistened palms, shape into balls, about 1 inch in size.

In large skillet, heat oil over medium-high heat.   Cook meatballs, in  batches if necessary, for 8-10 minutes or until browned on all sides.   Transfer to paper towel-lined plate to absorb excess fat.
 

Pour excess fat out of pan.  You should have about 2 tablespoons only.  Put in onion, garlic, mushrooms, basil, oregano, salt, pepper and 2 tb water.  Cook over medium heat, stirring frequently, for about 10 minutes or until vegetables are soft. Do not brown.  Stir in tomatoes and tomato paste.  Bring to boil. While boiling hard, drop in meatballs, one at a time.  Putting meatballs in while sauce is at a hard boil will firm them.  When all meatballs are added, reduce heat and simmer for 30 minutes or until sauce has thickened a little and meatballs are cooked through.  

Preheat oven to 400°F.

Cook rigatoni in large pot of boiling salted water for  about 8 minutes or until pasta is tender but firm. Drain and return to pot.  Stir tomato sauce over the rigatoni, coating well. 

Pour pasta into an 8 cup shallow oven casserole. Sprinkle mozzarella over the top, then sprinkle the Parmesan.

Bake in preheated 400°F oven for about 20 minutes or until cheese is melted and top is golden.  

Contributor: Susan Davis

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