Rosemary-Smoked Meatballs with Bucatini

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  • Makes: 10 servings
  • Stand: 2 hrs
  • Prep: 30 mins
  • Smoke: 1 hr 30 mins

Rosemary-Smoked Meatballs with Bucatini

Directions

  1. In a medium bowl combine rosemary sprigs and enough cold water to cover; let stand for 2 hours. In a large bowl combine egg, bread crumbs, the 1/4 cup cheese, the 1/4 cup parsley, the milk, Italian seasoning, salt, and pepper. Add ground beef and sausage; mix well. Shape mixture into 16 meatballs.* Cover and chill meatballs while preheating smoker.
  2. In a smoker arrange preheated coals, eight maple or pecan wood chunks, and the 4 cups water according to manufacturer's directions. Pour water into pan. Add garlic to the water in pan. Place meatballs on the grill rack over pan. Cover and smoke for 30 minutes.
  3. Add rosemary sprigs to wood chunks; smoke meatballs for 1 hour more or until meatballs are cooked through (160 degrees F).** Remove meatballs from smoker or grill; keep warm.
  4. In a 4-quart Dutch oven cook pasta in boiling, salted water according to package directions; drain. Meanwhile, place Grill-Roasted Tomato Sauce in a medium saucepan. Cook and stir over medium heat until heated through.
  5. Place pasta in large shallow bowls. Top with meatballs, tomato sauce, and the shaved Parmesan cheese. If desired, garnish with parsley sprigs.

From the Test Kitchen

*

To make meatballs easier, wet your hands with water before shaping.

**

The internal color of a meatball is not a reliable doneness indicator. A beef, veal, lamb, or pork meatball cooked to 160 degrees F is safe, regardless of color. To measure the doneness of a meatball, insert an instant-read thermometer into the center of the meatball.

Grill-Roasted Tomato Sauce

Directions

  1. Lightly coat a grill basket or grill wok with cooking spray; set aside. Place tomatoes and onion in a large bowl; drizzle with oil and gently toss to coat.
  2. Working in batches, transfer tomatoes and onion to the grill basket, placing tomatoes skin side down, leaving about 1/2-inch between pieces of tomato and onion. Sprinkle some of the basil, oregano, thyme, and garlic over each batch. Sprinkle each batch with some of the salt and pepper.
  3. For a gas or charcoal grill, place grill basket on the rack of a covered grill directly over medium heat. Grill about 5 minutes or until tomato skins begin to brown. Using a metal spatula, transfer grilled vegetables back to the large bowl. Repeat until all tomatoes and onions are grilled.
  4. If desired, remove and discard tomato skins. Working in batches, in a food processor, process tomatoes, onions, and herbs until pureed but not smooth. Transfer to a bowl. Stir in Parmesan cheese. To serve at once, transfer mixture to a large saucepan and reheat over low heat, stirring frequently. Or place in an airtight container or freezer bag and refrigerate for up to 3 days or freeze for up to 3 months.**

Nutrition Facts (Grill-Roasted Tomato Sauce)

  • Per serving:
  • 129 kcal ,
  • 11 g fat
  • ( 2 g sat. fat ,
  • 6 mg chol. ,
  • 270 mg sodium ,
  • 5 g carb. ,
  • 1 g fiber ,
  • 2 g sugar ,
  • 3 g pro.

From the Test Kitchen

*

Recipe can be doubled.

**

To serve, if frozen, thaw in the refrigerator. In a large saucepan reheat sauce over low heat, stirring frequently.

Spicy Grill-Roasted Tomato Sauce

Prepare as directed, except use two onions and delete the thyme and Parmesan cheese. While grilling, sprinkle each batch of tomatoes with some of 4 teaspoons crushed red pepper.

Nutrition Analysis: 104 calories, 1 g protein, 5 g carb., 9 g total fat (1 g sat. fat), 0 mg cholesterol, 1 g fiber, 17% Vitamin A, 21% Vitamin C, 169 mg. sodium, 2% calcium, 2% iron

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Nutrition Facts (Rosemary-Smoked Meatballs with Bucatini)

  • Per serving:
  • 751 kcal ,
  • 43 g fat
  • (14 g sat. fat ,
  • 4 g polyunsaturated fat ,
  • 22 g monounsaturated fat ),
  • 110 mg chol. ,
  • 1191 mg sodium ,
  • 57 g carb. ,
  • 4 g fiber ,
  • 6 g sugar ,
  • 34 g pro.
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