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Big Beef Meatballs with Bucatini Recipe

Big Beef Meatballs with Bucatini

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (69)

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Average Rating:

Total Reviews: 69

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  • on July 09, 2011

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    Excellent. Replaced the pancetta with bacon as it can really handle a hearty flavor

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  • on July 03, 2011

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    This was really, really good. If I ordered this in a high-end restaurant, I would not have been disappointed. Loved it!

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  • on May 15, 2011

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    This is my absolute go-to recipe for meatballs. I make a big ol' batch, freeze most of them, make my favorite sauce and freeze it, and we love it every time. I make them small, I make them big... we love them! Not a great fan of some of Rachel's "fusion-style" recipes, but this one is a winner.

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  • on September 11, 2010

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    These taste fabulous! There is a fair amount of effort in getting the meat together, but it's well worth it. Also, since they cook in the oven, that 15 minutes allows you to get the pasta and sauce together.

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  • on May 30, 2010

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    I have made this recipe about 4 times and each time it gets tastier. It is such an easy recipe to follow and you can put your own take on it. I omit the capers and it still comes out amazing each time. The meatballs are always tender and juicy. I love this recipe.

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  • on March 23, 2010

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    I was looking for a recipe to use our red deer venison. The meatball portion of this recipe is amazing!! I made my own go-to sauce but will use this meatball recipe over & over again!! Thank you Rachael, you never let me down!!! :

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  • on October 14, 2009

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    So I didn't have time to read all of the reviews until now (I just finished my plate of big beef meatballs. And I TOTALLY agree w/ what people are saying about how long this took. I think of all the RR dishes I have ever made, this one took the longest! However, these meatballs are SO GOOD! So good in fact that as I was eating them I couldn't believe I made them! I followed the recipe exactly and got tender, flavorful, deliciousness. Def make these meatballs!!!

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  • on September 21, 2009

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    It took just under an hour from scratch to finish. Everyone raved at the taste of the sauce and the unusual meatballs. I order San Marzano tomatoes from an Italian store online and they always are a crowd pleaser in any recipe. Believe me, superior ingredients make better dishes. This one will be eaten again in our house!

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  • on September 10, 2009

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    This was excellent. I don't know where people are saying it took all afternoon! I was done in 45 minutes and it was absolutely declicious. I guess maybe some of the comments are from pretty "newbie" cooks.

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  • on August 29, 2009

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    I agree that it takrs more than 30 minutes to get everything ready! However it is worth it.
    The meat mixture smelled good enough to eat raw, as I was preparing it. :-
    I used my icec ream scoop to make 12 perfect meatballs.
    The sauce was a little too sour/tangy for our taste, but that can depend on the tomatoes used, so I added 1 T of sugar and it was perfect.Let it simmer longer.
    Next time I would not toss the pasta with 1/2 the sauce. The pasta just slurped it up and there is not enough saiuce left for all those meat balls. It was all a little dry and we like lots of sauce. I also ca't imagine how 4 people can eat all that food? My husband and I could barely eat 3 meatballs between us.And I only served a salad on the side.
    I will make this again, double the sauce and serve it to 6 hungry people!

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