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Ziti and Meatballs

Ziti and Meatballs
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Serves 8| Hands-On Time: | Total Time:



  1. In a food processor fitted with the coarse grating disk, grate the carrots, onion, and zucchini. Heat the oil in a large pot over medium heat. Add the grated vegetables, 2 cloves of the garlic, 1 teaspoon salt, and ½ teaspoon pepper and cook, stirring occasionally, until beginning to brown, 12 to 15 minutes.
  2. Add the crushed and whole tomatoes (with their juices) and oregano to the pot and simmer, stirring occasionally and breaking up the tomatoes with a spoon, until the sauce has thickened, 35 to 40 minutes.
  3. Meanwhile, heat broiler. In a large bowl, gently combine the beef, bread crumbs, eggs, pecorino, the remaining garlic, and ½ teaspoon each salt and pepper. Form into 32 meatballs (about 2 tablespoons each) and place on a foil-lined large broilerproof baking sheet. Broil, turning once, until cooked through, 8 to 10 minutes. Add to the sauce and simmer for 5 minutes.
  4. Cook the pasta according to the package directions. Top with the meatballs, sauce, and additional pecorino and serve with the salad.
  5. The meatballs and sauce can be frozen together in freezer-safe containers for up to 3 months. To reheat, run the containers under warm water until the mixture slides out. Transfer to a saucepan and cook, covered, over low heat, stirring occasionally, until heated through. Cook the pasta and serve with the meatballs and sauce.

Nutritional Information

  • Per Serving
  • Calories 593
  • Fat 23g
  • Sat Fat 7g
  • Cholesterol 122mg
  • Sodium 881mg
  • Protein 34g
  • Carbohydrate 61g
  • Sugar 7g
  • Fiber 6g
  • Iron 7mg
  • Calcium 141mg
What does this mean? See Nutrition 101 .

Quick Tip

Aluminum foil and plastic wrap in a drawer
For quick, uniform meatballs, portion out 2-tablespoon mounds of the meatball mixture onto a plate or a piece of waxed paper, then roll them into balls. Wet your fingers with a little water before shaping the meat to prevent it from sticking.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.