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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

Showing 11-20 of 69

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  • on August 16, 2009

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    Ok, first - this is so not a 30 minute meal but it is VERY good! It took me about an hour and a half start to finish. Strongly recommend chopping everthing before preparing this meal - it made it very easy to put everything together as I had the ingredients ready in small bowls. The meatballs are very filling - two per person is more than enough. I did not let the wine cook off enough so the sauce had a slight flavor of wine - will let it cook off a little longer next time. I also will use Chianti vs the Cab I had on hand tonight.

    I could not find the Bucatini so use regular spaghetti - it was just fine. I also used dry minced garlic that I had on hand (forgot to buy garlic cloves. The meatballs are very filling - two per person is more than enough. The meal received rave reviews and I will most definitely make it again.

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  • on August 12, 2009

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    This is very good and I am sorry that I read all the reviews stating it didn't have enough flavor!!! I added too much salt because some people don't like the amount salt that is in the pancetta or the cappers. Who are these people??? I will say that it took my husband and I about 1 hour and 20 minutes from start to finish though. That is why I gave it 4 stars instead of the 5 it deserves. I also like Emeril's Firehouse sauce meat balls a lot. That recipe takes about 3 hours but he tells it takes that long up front. I love RR but it was difficult to serve this recipe when my kids were starving.

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  • on February 07, 2009

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    As a full blooded Italian American, I've come to realize that the dishes I loved in childhood were pretty predictable. I am eternally grateful for having "learned" to cook in a Mediterranean style but variety is great also. I made this with ground chicken and whole wheat spaghetti and my husband raved and raved! I used two strips of bacon from the meat counter because pancetta is hard to come by in Central Minnesota. Really, really good and the meatballs are enormous. We each ate two and we were stuffed.

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  • on January 23, 2009

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    Reviewing the recipe I thought that this would be great. Unfortunately, we were terribly disappointed. The meatballs were okay, weird ingredients, but I like that. The sauce was weak, tasteless, and watery. To fix it, we added basil, chili flakes, pepper, and tomato paste and more garlic! Hey this is supposed to be Italian, right? Who can find bucatini? We just used gourmet pasta. 30 minutes, are you kidding? The dogs loved it.

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  • on January 31, 2008

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    This is really good. Took half the day but was well worth the time and expense. Couldn't find Bucatini, used regular spaghetti. Can't make often but will make again

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  • on December 30, 2007

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    Good recipe but takes longer than 30 min. Meatballs had a very unique & tasty flavor. We didn't care for the think spaghetti. I'll use an angel hair or normal spaghetti next time.

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  • on December 21, 2007

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    This is the first food network recipe I have attempted, and I was happy with the end result. However, I was extremely disappointed at the estimated "time" that this would take. It says 25 minutes cook, 25 minutes prep - but with two people, it took more than 3 hours to prepare (i.e., chop the garlic, shred the cheese, etc. and cook the meal. I'm not sure whom Rachel had in mind when she said it would take such a short amount of time. Set aside a good half of your day, and then make the meat balls.

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  • on December 16, 2007

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    Great if you use a little less sage, of ourse, this corresponds to our taste!

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  • on December 15, 2007

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    Prepared this dish for dinner last night and it was a huge success. A really nice change for Spaghetti and Meatballs.

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  • on July 27, 2007

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    Super good meal! Talk about home made pasta sauce!

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