Garlicky Meatball Pasta

  • mandofan Posted: 10/13/12
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    This works, but as others have said, it need some tweaks, and the brand of sauce you use is important. We added more basil (basically just a whole pack of fresh basil, about half a cup) and six cloves of garlic, which provided a nice garlic-y kick. I have no idea how two cloves for 16 meatballs would have provided much at all in the way of garlic. Also, we ended up using 1 lb. lean sirloin since that's what they sold at the store and I didn't feel like just tossing out a quarter pound of sirloin for the sake of recipe exactness. In the future, it might be nice to add chopped fresh oregano, but a tsp added to the meatballs did nicely this time. Also, we just added the whole bottle of Rao's, and left off the 1/3 cup of water.

  • cgbrennan Posted: 03/31/12
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    My family and I thought this was great. I had bison on hand, so I used half sirloin and half bison, which gave it great flavor and texture. I definitely recommend it!

  • amandanorell Posted: 03/28/12
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    These meatballs have good potential and sounded delicious. I made recipe exactly as called for, but the meatballs came out just okay. They were surprisingly bland and unless the basil is chopped very finely is becomes slimy and unappealing. I think next time I would include more spices and maybe even marinate the meatballs. Obviously the sauce and the cheese helped, but if I am going to dedicate time to making any part of meal from scratch, I would prefer to have that part be able to stand on it's own.

  • Savanna1986 Posted: 04/22/12
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    Definitely has potential. The meatballs were the blandest meatballs I've ever had. Definitely needs work. Also, if you're using store-bought sauce make sure you buy a good one. I have a very favorite sauce, but I haven't been able to find it for a few months now. I think I would have enjoyed it more if I had a good sauce.

  • TheMomChef Posted: 04/25/12
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    There really wasn't much garlic to these 'garlicky' meatballs, but the fact that our five year-old ate ten of them speaks volumes. The fact that dinner was ready in less than half an hour does too. I'd add more garlic, but it's still a delicious pasta dish. You can read my full review at: http://bit.ly/I9gQWB

  • yavrig Posted: 05/21/12
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    I had high hopes for this dish and made it for a group of friends. After taking one bite of the meatballs, I found that they were boring, dense, and tasteless. My friends just pushed them around on their plates to eat the pasta instead. This recipe needs more salt, some kind of onion, more garlic and some wine added to the tomato sauce.

  • scottsea Posted: 07/22/12
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    Liked this much better the 2nd time I made it. More garlic - I used 6 cloves. More basil, probably used about 1/2 cup. Added a little oregano. And definitely more salt. I don't really remember the pasta sauce I used; I think it was Safeway garlic sauce or something. Added red wine to the sauce. I also made sure that I only browned the meatballs before adding sauce, letting them continue to cook in the sauce. The first time, I cooked them too much while browning them, leading to dry meatballs. We'll definitely keep this in the rotation. Fast to make, tasty enough for the entire family to eat but also good enough to enjoy with a glass of wine and a little jazz.

  • humboldt29 Posted: 05/26/12
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    We liked the meatballs, didn't care for the store bought marinara sauce. Next time I'm going to make my sauce from scratch. I have a yummy quick cooking tomato-basil sauce that will work really well with these meatballs.

  • JillyBurke Posted: 07/29/13
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    Yummy goodness. Family pleaser.

  • cseitz21 Posted: 08/13/14
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    I really love this recipe but have consistently made one tweak: I've used ground turkey instead of ground sirloin. I have never had an issue with dryness or flavor - it's always delicious and flavorful. Try it as a turkey meatball!

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