Minutes Prep time: 25
Minutes Total time: 45
Servings: 8
Difficulty: Intermediate
2 eggs
1/2 cup milk
1/3 cup Italian-style breadcrumbs
2 tablespoons olive oil
1 cup finely chopped yellow onion
1 pound ground round beef (85% lean)
1 pound lean ground pork
3 cloves garlic, finely chopped
3 tablespoons grated Parmesan cheese
1 tablespoon chopped fresh Italian (flat-leaf) parsley
2 teaspoons kosher salt
1 teaspoon ground black pepper
1/4 teaspoon crushed red pepper flakes
2 bags (10.8 oz each) Birds Eye® Rigatoni & Vegetables with Zesty Marinara
additional grated Parmesan and chopped parsley, optional
Nutrition information
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calcium | 81 mg | 8% |
| Carbohydrate | 20 g | 7% |
| Cholesterol | 112 mg | 37% |
| Total Fat | 16 g | 25% |
| Iron | 3 mg | 16% |
| Calories | 331 kcal | 17% |
| Sodium | 786 mg | 33% |
| Protein | 25 g | 49% |
| Saturated Fat | 5 g | 25% |
| Sugars | 4 g | 0 |
| Vitamin C | 2 mg | 4% |
Preheat oven to 425°F. Line a large rimmed baking sheet with aluminum foil.
Whisk eggs in small bowl. Add breadcrumbs and milk then mix to combine. Heat olive oil in a skillet over medium-low heat. Cook onions in hot oil, stirring often, until translucent, about 10 minutes.
Mix beef and pork together in a large bowl. Add onions, bread crumb mixture, parsley, garlic, salt, black pepper, red pepper flakes, and Parmesan cheese into meat mixture with a rubber spatula until combined but not over-mixed.
Form meat mixture into balls about 1 1/2 inches in diameter and place on baking sheet. Bake in until browned and cooked through (160°F), 20 to 25 minutes.
Microwave rigatoni and vegetables according to package directions, cooking one bag at a time. Toss rigatoni and vegetables with cooked Italian meatballs in a large serving dish, garnish with Parmesan and parsley and serve.
Italian Meatballs with Zesty Rigatoni & Vegetables
