Ingredients
Method
Make the Meatballs
- In a large bowl, combine the ground beef, Italian breadcrumbs, egg, Parmesan cheese, 3 minced garlic cloves, 1 teaspoon Italian seasoning, onion powder, ¾ teaspoon salt, and ¼ teaspoon black pepper. Mix gently with your hands until just combined — do not overwork. Roll into 1½-inch balls (about 22–24 meatballs).
Brown the Meatballs
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Working in two batches, brown the meatballs on all sides for about 2–3 minutes total per batch, just until a golden crust forms. They do not need to be cooked through. Transfer to a 6-quart slow cooker.
Build the Sauce
- In a medium bowl, whisk together the crushed tomatoes, tomato paste, beef broth, remaining 3 minced garlic cloves, remaining 1 teaspoon Italian seasoning, remaining ½ teaspoon salt, and remaining ¼ teaspoon black pepper. Pour the sauce evenly over the meatballs in the slow cooker.
Slow Cook
- Place the lid on the slow cooker and cook on LOW for 6–7 hours or on HIGH for 3–4 hours, until the meatballs are cooked through and the sauce is rich and fragrant.
Cook the Pasta
- About 20 minutes before serving, bring a large pot of generously salted water to a boil. Cook the rigatoni according to package directions until al dente, then drain and toss lightly with a drizzle of olive oil.
Serve
- Taste the sauce and adjust seasoning with additional salt and pepper as needed. Serve the meatballs and sauce over the rigatoni. Top with extra Parmesan and fresh basil leaves and serve immediately.
Nutrition
Notes
Storage: Store leftover meatballs and sauce in an airtight container in the refrigerator for up to 4 days. Store cooked pasta separately to prevent it from absorbing the sauce. Reheat the meatball sauce in a saucepan over medium-low heat, then combine with freshly cooked or reheated pasta.
Freezer-friendly: The meatballs and sauce freeze well for up to 3 months. Cool completely, transfer to freezer-safe containers, and freeze without the pasta. Thaw overnight in the refrigerator and reheat gently on the stovetop.
Lighter swap: Swap the ground beef for 93% lean ground turkey to reduce the fat content while keeping the dish nutritious and satisfying. Add an extra tablespoon of Parmesan to the mixture to compensate for the lower fat content and maintain moisture.