ziti (or rotini) and meatballs



You’re all starting to learn that I cook what I want to cook, not even necessarily what I want to eat.  Just what I want to cook. But there are times  I take special requests.  And usually, I try to fulfill those requests during that week or the following week.  Last week, hubs told me one night that he was craving meatballs.  Not meat sauce for his pasta but actual meatballs.  It just so happened that I had some ground beef so I graciously said that I would cook him meatballs!  There was no need for him to also know that I was looking for a way to use up the ground beef anyway! 🙂  I looked through my recipes and came across this one. These were devoured with much gusto and hubs proclaimed that it’s even better than most restaurants! That is one of his ultimate compliments to me with his other favorite one being, “YOU should open a restaurant and sell just ___________.”  I’m really glad when I can fulfill a craving and get it done on a weeknight! Making meatballs used to have me pausing with apprehension but now, it’s become so easy for me to make!  Mix, separate, kinda roll, kinda shape then baking sheet!

I’ll write an update soon about my trip to Chicago – my little brother got married!

Ziti and Meatballs

recipe from Real Simple


  • 2 carrots
  • 1 medium onion
  • 1 medium zucchini
  • 1/4cup olive oil
  • 4 cloves garlic, chopped
  • kosher salt and black pepper
  • 1 28-ounce can crushed tomatoes
  • 1 28-ounce can whole peeled tomatoes
  • 1 teaspoon dried oregano
  • 2 pounds ground beef
  • 1/3cup bread crumbs
  • 2 large eggs, lightly beaten
  • 1/4cup grated pecorino (about 1 ounce), plus more for serving
  • 1 pound ziti (or other pasta. obviously I used rotini)


  1. In a food processor fitted with the coarse grating disk, grate the carrots, onion, and zucchini. Heat the oil in a large pot over medium heat. Add the grated vegetables, 2 cloves of the garlic, 1 teaspoon salt, and ½ teaspoon pepper and cook, stirring occasionally, until beginning to brown, 12 to 15 minutes.
  2. Add the crushed and whole tomatoes (with their juices) and oregano to the pot and simmer, stirring occasionally and breaking up the tomatoes with a spoon, until the sauce has thickened, 35 to 40 minutes.


  1. Meanwhile, heat broiler. In a large bowl, gently combine the beef, bread crumbs, eggs, pecorino, the remaining garlic, and ½ teaspoon each salt and pepper. Form into 32 meatballs (about 2 tablespoons each) and place on a foil-lined large broilerproof baking sheet. Broil, turning once, until cooked through, 8 to 10 minutes. Add to the sauce and simmer for 5 minutes.
  2. Cook the pasta according to the package directions. Top with the meatballs, sauce, and additional pecorino and serve with the salad.
  3. The meatballs and sauce can be frozen together in freezer-safe containers for up to 3 months. To reheat, run the containers under warm water until the mixture slides out. Transfer to a saucepan and cook, covered, over low heat, stirring occasionally, until heated through. Cook the pasta and serve with the meatballs and sauce.