Meatballs al forno
User Reviews
4
Meatballs al forno
Description
Meatballs al forno combine ground pork, veal (or beef), and finely minced pancetta, mixed with soaked day-old bread, Parmesan cheese, minced onion, fresh parsley, garlic, eggs, and spices including red pepper flakes, salt, and black pepper. After mixing lightly to avoid toughening the meat, the meatballs are shaped, coated in flour, then chilled before oven baking at 350°F. This coating helps develop a gentle crust during cooking.
Once baked, the meatballs are served in a rich tomato sauce seasoned with bay leaves. The sauce’s thickness concentrates flavor, complementing the meatballs without diluting their texture. The seasoning blend offers a savory, mildly spicy profile balanced by the Parmesan and parsley.
The recipe allows serving with pasta or polenta, and leftover meatballs can be enjoyed in sandwiches with mozzarella melted under the broiler. This versatility extends how you can incorporate the dish into meals.
Ingredients
- 3/4 cup bread day old, crustless, diced
- 1/4 cup milk whole
- 1 1/2 cups Parmesan Cheese freshly grated, about 6 ounces
- 1/2 onion large yellow Spanish, minced, about 1 cup
- 2/3 cup parsley fresh, Italian, finely chopped
- 2 egg extra large
- 4 garlic large cloves, minced
- 1 tsp red pepper flakes add more if preferred
- 1 1/2 tsp kosher salt
- 1 tsp black pepper freshly ground
- 1 pound ground pork
- 1 pound veal ground, alternative ground beef
- 6 1/2 ounces pancetta finely minced
- all-purpose flour for dredging, about a cup
- 1/4 cup extra virgin olive oil more if needed
- 28 ounce tomato sauce jar
- 3 bay leaves dried
garnish
- parmesan
- thyme leaves fresh, or chopped parsley
Instructions
- Preheat the oven to 350F
- Put the stale bread in a small bowl, pour in the milk, and set aside to soak the bread for about 5 minutes.
- Put the Parmesan, onion, parsley, eggs, garlic, ground red pepper flakes, salt, and pepper in a large bowl and blend well. Add the pork, veal (or beef), and pancetta.
- Squeeze the bread to drain, and discard the excess milk. Add the bread to the bowl with the other ingredients and mix lightly with your fingertips. (I will sometimes do this in my KitchenAid mixer with the paddle attachment.) Make sure everything gets well combined, but don't over work, as this makes the meat tough.
- Use a 1/4 cup measure to scoop out the meat and roll each portion into a ball. Each meatball should be about 2 ounces.
- Pour the flour into a large bowl and lightly coat the meatballs in the flour, shaking off any excess. Place them on a platter or baking sheet. Cover with plastic and refrigerate for an hour (or overnight if you want to do this ahead.) This helps firm up the meatballs so they hold their shape.
- Pour the olive oil into a large Dutch oven or ovenproof skillet to about 1/4 inch deep. Heat the oil over medium-high heat until it is almost smoking, about 2 to 3 minutes. Working in two batches, place the meatballs in a single layer in the pan and sear them until they are lightly browned all over, being gentle when turning them so they don't fall apart. Remove the meatballs to a plate.
- Wipe out the pan and then return the meatballs to the pan. Pour the tomato sauce over them.
- Add the bay leaves and and place the meatballs in the oven to gently cook for 1 hour. Let the meatballs rest, out of the oven, for 10 minutes before serving.
- To serve, lay the sauce down on a plate or bowl and top with the meatballs. Allow 3 per serving. Top with parmesan and fresh herbs.
Notes
- Soak day-old crustless bread in milk and drain before adding to keep meatballs tender.
- Chilling meatballs after shaping improves their texture and helps hold their shape during baking.
- Omitting chicken stock from the sauce results in a thicker, more concentrated tomato sauce.
- Leftover meatballs work well served in toasted French rolls with mozzarella and extra sauce, broiled briefly.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24meatballs
Amount Per Serving
Calories 185 kcal
% Daily Value*
| Calories | 185kcal | 9% |
| Carbohydrates | 6g | 2% |
| Protein | 12g | 24% |
| Fat | 12g | 18% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 52mg | 17% |
| Sodium | 518mg | 22% |
| Potassium | 275mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 361IU | 7% |
| Vitamin C | 5mg | 6% |
| Calcium | 100mg | 10% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4
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