Tauntaun Guts and Starkillers aka Spaghetti and Rigali Meatballs Recipe

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Spaghetti and Rigali Meatballs aka Tauntaun Guts with Starkillers Recipe
Star Wars Tauntaun Guts and Starkillers AKA Spaghetti and Rigali Meatballs Recipe
Spaghetti and Rigali Meatballs aka Tauntaun Guts and Starkillers Recipe
(I love the edible decor I made, so cool, but not quite an x-wing starfighter lol)
Some of you have repeatedly asked me for my meatball recipe and with Valentine's Day quickly coming upon us, it's time to post the recipe for the most romantic Italian food since Lady and The Tramp (Disney). Once in one's life, we must share a spaghetti pasta with somebody we love until our lips meet. Okay, that's the hopeless romantic in me. It's never yet happened for me, but hey, I have higher hopes for you!

Top it off with the fact, I am a horrible Italian. Yes, it's true. I don't really like spaghetti very much. I love the meatballs I make, but I am not huge on Spaghetti (unless it's covered in plentiful amounts of Parmesan and Romano). However, my kids love Star Wars Food, so it's Tauntaun Guts and Starkillers aka Spaghetti and Meatballs.  I make this dish at least twice a month to be a good mamma. Personally, I usually just take a meatball and put it on top of Sarlaac Toast aka Garlic Toast (with CHEESE and eat it that way. Mmmm!!! Speaking of which, you can find free printable Star Wars party food labels for both the Tauntaun Guts and Starkillers and the Sarlacc Toast on The Star Wars Mom website.

Levi, one of my precious sons, could never understand why other people's meatballs weren't as good as mine. He asked me what type I buy because I need to share the brand with others so they can have good meatballs, too. LOL My sweet boy should have known they were homemade, as almost everything is that our family eats. Meatloaf and meatballs were two of the first things I learned to make for dinner. However, over time I have modified my recipe to make it the way my family likes best and I hope you will do the same.

And at times, I even make my recipe a gluten-free version, so I will try to include that as well on a future post. If you like that traditional meatballs with pine nuts and raisins, I recommend you get "The Frankies Spuntino Kitchen Companion and Cooking Manual," as they are amazing cooks. I will have to make and post their cavatelli dish soon, as the males in my family think it's the best.

Star Wars Italian Food:
Starkillers Recipe AKA Rigali Meatballs Recipe


2 slices of bread
Milk, enough to soak the bread, but not too much
1 lb ground beef
1 lb Italian sausage (I prefer sweet, but if I don't have it, I add my own basil)
3 cloves garlic, minced or 1 1/2 teaspoon of garlic powder
1/4 onion, minced or 1 Tablespoon dried, minced onion
1/4 cup Italian flat leaf parsley, finely minced or 1 Tablespoon dried
1/4 cup Basil, finely minced or 1 Tablespoon dried
1 Tablespoon Italian seasoning (optional)
1 cup finely grated Parmesan or Romano (or better yet, both mixed)
1 teaspoon Sea Salt
12 turns pepper, fresh ground
1 pinch of red pepper flakes (optional)
2 eggs, beaten
Italian bread crumbs or panko, for rolling meatballs in (optional)


Preheat oven to 350 unless you have time to let the meatballs sit in the fridge to intensify the perfect flavor. You can make the meatballs and refrigerate them up to 24 hours ahead of time.  

In a large mixing bowl, soak two pieces of bread in enough milk to cover them (just enough to soak them, but not excess) and let sit for about 5 minutes. Add all other ingredients (except Italian bread crumbs/panko) and thoroughly mix. Cover and place in refrigerator or begin forming into meatballs. I just scoop them up and use my hands to make at least 24 meatballs. You can roll them in Italian bread crumbs/panko if desired before baking to form a delectable crisp outside. Then place them in a non-stick sprayed 13x9 glass pan if not using bread crumbs or if rolled in bread crumbs then place each meatball in an non-stick sprayed individual miniature muffin tin cups.

Bake for 20-30 minutes, until golden brown (and when one is cut, the meat is cooked). This can vary in time depending on what size you make your meatballs. If I am serving them in sauce, I then pour the entire pan of meatballs and fat into my sauce and let them simmer more. In fact, if one is using them in sauce, then you don't have to cook them as long in the oven, as they will finish cooking in the sauce. 

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