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Meatballs and Anellini

This recipe is almost as simple to prepare as that canned childhood favorite. Nostalgic, full of herbaceous flavors, and loved by Luc and Colette.


1/2 pound ground Pork

1/4 pound ground Beef

1 Tablespoon minced Italian Parsley, including stems

2 Tablespoons Bread Crumbs, dry or fresh

1/4 cup finely shredded Romano Cheese

1 egg

1/2-1 pound Anellini Pasta (Anellini is very filling, so I usually only cook half a pound to feed four)


  • Prepare Rosemary Red Sauce. This sauce comes together in less than ten minutes. Once it is hot let sit at a high simmer, but not a boil.

  • pinch out 1-2 teaspoons of meat mixture (depending on the size of meatballs you'd like) and drop into simmering sauce. Continue to drop meatballs into sauce, without stirring (even if some of the meatballs are not submerged) until all the meat has been added.

  • Give the sauce a gentle stir, being careful not to break up the meatballs. Allow to continue to simmer while preparing the pasta.

  • Prepare your pasta per package directions.

  • Drain pasta and toss to coat with with ladles of the sauce out of the meatball and sauce pot.

  • Spoon noodles into a bowl and top with meatballs and remaining sauce.

Makes 4-6 Servings.


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