Today on the blog, I’m excited to share a delicious recipe I’ve been loving: Mezzi Rigatoni with Lamb Meatballs and Scamorza.
It’s a fantastic mix of flavors – the lamb meatballs are super savory, and the Scamorza cheese? Oh, it just melts perfectly. It’s great for a chill dinner at home or when you want to make something a bit special.
Trust me, it’s not too complicated, and it’s totally worth the effort. Let’s get into it and bring some awesome Italian vibes to your table! 🍝🧀
Here’s the recipe:
Mezzi Rigatoni with Small Lamb Meatballs and Melting Scamorza
Course: MainCuisine: ItalianDifficulty: Medium4
servings30
minutes50
minutes300
kcalIngredients
3 slices white bread
1 cup whole milk
1 pound ground lamb
2 eggs, beaten to blend
salt and freshly ground black pepper
1 bunch Italian parsley (leaves only, chopped)
1/2 cup extra-virgin olive oil
2 ounces Prosciutto, diced
1 pound canned chopped plum tomatoes
1 pound mezzi rigatoni
8 ounces scamorza, cut into 1/6" cubes
1/2 cup freshly grated Grana Padano
Directions
- Soak slices of bread in milk for 5 minutes; squeeze dry.
- Combine lamb, eggs, bread, salt, pepper, and parsley in a bowl.
- Form the mixture into small balls.
- Heat 1/4 cup olive oil in a skillet.
- Fry meatballs until golden-brown all over, about 5 minutes over medium heat.
- Blot meatballs dry on a plate lined with paper towels; set aside.
- Heat the remaining olive oil in a sauté pan.
- Add Prosciutto; cook for 30 seconds over medium heat.
- Fold in tomatoes; cook for 20 minutes.
- Stir in meatballs; cook for another 20 minutes. Meanwhile, bring 5 quarts of water to a boil.
- Add mezzi rigatoni and salt to boiling water; cook until al dente.
- Drain mezzi rigatoni.
- Toss mezzi rigatoni with meatball sauce; adjust seasoning.
- Spoon into four heated bowls.
- Top each serving with one-quarter of scamorza cheese.
- Sprinkle with Grana Padano.
- Serve hot, and buon appetite!
Notes
Frequently Asked Questions
Is it necessary to use Italian parsley?
Italian parsley adds a fresh, slightly peppery flavor. However, you can use regular parsley as an alternative.
How do I prevent my rigatoni from sticking together?
Stir the pasta occasionally while cooking in boiling water and make sure to use enough water. Adding a bit of olive oil to the boiling water can also help.
Can I use a different type of meat for the meatballs?
Absolutely! While ground lamb gives a unique flavor, you can substitute it with ground beef, pork, or turkey if preferred.
What if I don’t have scamorza cheese?
Scamorza has a distinct taste, but you can use mozzarella or provolone as substitutes. They have similar melting qualities.
How do I know when the meatballs are cooked through?
The meatballs should be golden-brown on the outside after frying for about 5 minutes. To ensure they’re cooked through, the internal temperature should reach 160°F (71°C).
Can I make the meatballs ahead of time?
Yes, you can prepare and fry the meatballs in advance. Just refrigerate them after cooling and reheat in the sauce when ready to serve.
What’s the best way to reheat leftovers?
Reheat in a saucepan over medium heat until warm. Add a little water or broth if the sauce has thickened too much.
Can this dish be frozen for later use?
It’s best enjoyed fresh, but you can freeze it. Freeze the sauce and meatballs separately from the pasta. Thaw in the fridge overnight and reheat gently.
What side dishes pair well with this recipe?
A simple green salad, garlic bread, or steamed vegetables complement this dish nicely.
Can I use fresh tomatoes instead of canned?
Yes, you can use fresh tomatoes. Just chop them finely and cook a bit longer to break them down into a sauce-like consistency.
How can I adjust the recipe for a vegetarian version?
For a vegetarian twist, replace the lamb with a plant-based ground meat alternative and use vegetarian cheese.
What Does Mezzi Mean in Rigatoni
Check out our post about Rigatoni vs. Mezzi Rigatoni to learn about the differences. You may also want to know what the best Italian pasta brands are.
