11.10.19

Meatballs Al Forno

Meatballs Al Forno

Meatballs al Forno, or oven-baked meatballs, are a majestic thing. It seems simple enough, bake some meatballs in the oven-huh? It kinda is that simple! But the trick to truly fabulous meatballs al forno is the combinations of meats that you use. 

In this meatballs al forno recipe, I use a trio of meats: beef, pork, and veal. The three combined don’t just result in fabulous flavor, but the texture is really something to be reckoned with. Melt in your mouth, deliciousness. 

Meatballs Al Forno

These meatballs are a dish that I’ve adapted over the years and that I learned the basics from my Italian Mother. She would add ricotta to give it a nice, creamy texture and let them bake away in a lovely marinara sauce. I’ve richened up the recipe by adding bits of bacon, the trio of meats, some deep red wine, and fresh thyme. 

The end result is the type of meatball you want to cook for your family over the holidays, or even a special occasion. They are made with love and soul and you can taste it in every bite!

Find more meatball recipes here.

Meatballs al Forno

Serves: 6
Print
5 from 2 votes
Prep Time10 mins
Cook Time15 mins
Braise Time:45 mins
Total Time1 hr 10 mins

Ingredients

For the Marinara:

  • 1 [28-ounce] can whole peeled tomatoes preferably san Marzano tomatoes
  • 2 tablespoons extra virgin olive oil
  • 4 cloves garlic minced
  • 1 tsp kosher salt or more to taste
  • 1/2 tsp freshly cracked black pepper or more to taste
  • 1/2 cup dry red wine
  • 1 tsp freshly chopped thyme leaves about 5 stems
  • 1 tsp freshly chopped oregano leaves about 3 stems
  • 2 tbsp freshly chopped parsley leaves

For the Meatballs:

  • 1 pound ground beef 85% lean
  • 1/2 pound ground pork
  • 1/2 pound ground veal can sub for more pork
  • 1 strip of bacon very finely diced
  • 2 cloves garlic minced
  • 1 tsp kosher salt
  • 1/2 tsp freshly cracked black pepper
  • 1/2 tsp crushed chili flakes
  • 3/4 cup ricotta cheese
  • 1 tsp freshly chopped thyme leaves
  • 1 tbsp freshly chopped parsley leaves
  • 2 eggs
  • 1/2 cup Italian style breadcrumbs
  • 3 tbsp extra virgin olive oil

For Serving:

  • pasta, cooked according to package instructions for serving
  • freshly grated parmesan for serving
  • freshly chopped parsley for serving

Instructions

  • Preheat oven to 275 degrees F.

Make the Marinara:

  • Pour the can of san Marzano tomatoes in a large bowl and using your hands, squeeze the whole tomatoes so that they break apart. Set aside.
  • Heat a large saucepan over medium heat with 2 tbsp olive oil. Add the garlic and gently saute, being careful not to burn, about 2 minutes. Pour in the tomatoes and stir to combine. Add the salt, pepper, red wine, thyme, oregano, and parsley and cook, simmering gently, while you prepare the meatballs.

Make the Meatballs:

  • In a large bowl, combine all of the meatball ingredients (except for the olive oil). Using your hands, mix the meat until well combined and mixed evenly. Form the meatballs into 1.5 inch sized round meatballs.
  • Heat a dutch oven or oven safe skillet with tall sides over medium heat with the 3 tbsp of olive oil. In two separate batches, add the meatballs in a single layer without overcrowding the pan and brown both sides, about 3 minutes a side. The meatballs do not need to be cooked through yet, just browned on each side so that they hold their shape and add flavor. Set the browned meatballs on a paper towel lined plate and continue until all of the meatballs are browned.
  • Clean and wipe down the skillet or dutch oven to remove all of the browned bits on the bottom and remove from heat. Place the meatballs in a single layer across the bottom of the skillet. Pour marinara over the top evenly.
  • Transfer the meatballs to the middle rack of the oven and braise, covered, for 45 minutes.
  • When the cook time is complete, remove from oven and let cool for 5-10 minutes. Serve over prepared pasta and garnish with grated parmesan and freshly chopped parsley.
  • Enjoy.

12 Comments

  • Reply
    Chris David
    September 15, 2021 at 12:41 pm

    5 stars
    I made this with your ‘Easy Baked meatballs with Garlic and Basil’ and together it was one of the best meals I’ve ever made. Will definitely be on my monthly meal rotation 🙂 Can’t wait to try your other recipes.

    please visit us: https://www.beckandbulow.com

  • Reply
    Mallory P.
    August 18, 2021 at 12:42 am

    Anything the wine can be subbed out for? I’m preggo and craving meatballs!

    • Reply
      Alex
      August 18, 2021 at 7:07 pm

      you could sub in some beef broth!

  • Reply
    Christine Gard
    February 11, 2021 at 6:09 pm

    Love this recipe, do you offer a recommendation on determining calorie count or nutritionals for use with MyFitnessPal or other similar food diary apps?

    • Reply
      Alex
      February 11, 2021 at 7:56 pm

      I do not but know that some people may have already calculated the calories on sites like MyFitnessPal for some of my recipes!

  • Reply
    Suzanne from Ottawa
    January 28, 2021 at 12:46 am

    These are simply amazing! And so easy to make!!! Thanks! I will be making again, and again, and again 🙂

  • Reply
    Janet
    January 26, 2021 at 1:46 pm

    Can these be baked rather than fried? Thanks!

  • Reply
    Shanna H.
    December 27, 2020 at 12:56 am

    5 stars
    I made these for Christmas dinner! So good! I made extra and can’t wait for meatball sub sandwiches!

  • Reply
    Julie Kulczycki
    December 18, 2020 at 3:54 pm

    Would this freeze okay if I wanted to make ahead of time?

    • Reply
      Alex
      December 22, 2020 at 1:51 am

      yes for sure!

  • Reply
    Michelle O
    December 15, 2020 at 9:44 pm

    Hi- is this supposed to be braised uncovered? Thanks!

    • Reply
      Alex
      December 16, 2020 at 1:49 am

      I just edited the recipe sorry about that! covered is best

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