Baked Rigatoni with Tiny Meatballs for the In-Laws
We had my in-laws over for dinner last night, and I found this recipe from Smitten Kitchen last week and knew I had to make it!So there were a few new things for me in this recipe that I have either never done before or was a different way of me doing something.
I have never done the "piece of white bread soaked in milk and then rung out and put in the meatballs instead of bread crumbs." I don't think I would do this again, I thought it was disgusting to do. I mean the meatballs were great, but that process was kinda gross to me.
And then making a bechamel was new, at least the way they have you do it, but it was delicious! I mean, I have made alfredo sauce before and essentially its like the same, the flour and butter and make a roux and then add the milk, but they way they have you incorporate they milk was new to me.
I felt that this took me way longer to make than I had anticipated. It took me and hour and a half start to finish. But then again I don't always have the best time management when cooking, like it's really bad, and I tend to do a step last that I could have had going while something else was working, but oh well.
The tiny meatballs were fun to make, a little tedious, but so they look so cute! And the bechamel came together quite quickly and then just the pasta to boil and then bake everything, not too shabby. It was so good, my father-in-law had 3 helpings...I kid you not! That means it was amazing!! And he took the leftover with them for his lunch the next day!
I thought this recipe was amazing and delicious and I think everyone should make it, it was so saucy and the meatballs were so tender and just melted in your mouth, this was a great dinner. I served it with a nice salad and some ciabatta bread, and it was great. I suppose you could add veggies or some spinach in for more nutritional value, but I liked it just the way it was.