Big Beef Balls with Bucatini (Rachel Ray)

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Nutritional Info
  • Servings Per Recipe: 5
  • Amount Per Serving
  • Calories: 460.3
  • Total Fat: 25.4 g
  • Cholesterol: 123.8 mg
  • Sodium: 849.4 mg
  • Total Carbs: 33.2 g
  • Dietary Fiber: 1.9 g
  • Protein: 24.6 g

View full nutritional breakdown of Big Beef Balls with Bucatini (Rachel Ray) calories by ingredient
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Number of Servings: 5


    Ground beef, lean, 1 lb.
    Garlic, 3 cloves (chopped)
    Egg, fresh, 1 large
    Bread Crumbs 2/3 cup (store bought)
    Parmesan Cheese, grated, 1/2 cup
    Sage, dried 2 tbsp
    Parsley, dried 3 tbsp
    Salt, dash
    Pepper dash
    Extra Virgin Olive Oil, 2 tbsp
    1 lb Bucatini
    Tomato Sauce, 1 cup
    beef broth 1/2 cup


Preheat oven to 400 degrees. Mix meat, garlic, sage, salt, pepper, EVOO, egg, bread crumbs, cheese, and parsley in a bowl. Make 15 large meatballs. ( divide meat into 5 sections and then make 3 meatballs out of each section) Arrange meatballs on a non-stick cookie sheet. Cook for about 15 minutes or until done. Bring water to a boil, add bucatini, cook until al dente. Heat a skillet with 1 Tbsp EVOO. Heat tomato sauce and beef broth. Stir in meatballs. Serve 3 meatballs over bucatini.

Number of Servings: 5

Recipe submitted by SparkPeople user NMROSIER.

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Member Ratings For This Recipe

  • I love Rachel Ray and wanted a more flavorful meatball than standard so I gave this a try. I found the recipe to be incomplete. I assumed the sage and bread crumb are fresh, the garlic is chopped? I had no idea what a large meatball is and ended up with 22, FYI I think a large measures about 1/4 cup - 5/31/07

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