These meatballs al forno are packed with flavor and baked to perfection in the oven. They’re made with a hearty tomato sauce and are best served with a side of Caesar salad and toasty bread.
Meatballs al forno (aka baked meatballs) have easily become one of our favorite dinner meals. Both the sauce and meatballs are packed with flavor, and we love using the leftovers to make other dishes.
The meatballs are cooked in a homemade tomato sauce and baked in the oven which lets all the flavors beautifully meld together. The combination of beef and pork guarantees that tender, juicy texture and delicious melt in your mouth flavor.
This dish makes an amazing family dinner meal and is great for bringing to get-togethers and special occasions. For more Italian inspired dishes, try our Creamy Pesto Gnocchi, Rigatoni Arrabbiata, and Trofie with Chicken, Mushrooms, and Parsley Pesto.
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Why You’ll Love This Recipe
- Easy to Make: The meatballs and sauce take minimal effort, and most of the work is done in the oven.
- Makes multiple meals: We like using any leftovers to make meatball subs or serving them on top of spaghetti.
- Reheats well: These meatballs retain their flavor really well even after being frozen.
Ingredient Notes
Ingredient quantities are listed in the recipe card below. Here you’ll find notes on why we chose certain ingredients as well as any substitutions.
- Ground Beef: Use a lean ground beef, around 85-90% is best. We use 90% ground beef sirloin.
- Ground Pork: The fat in the pork helps to soften the meatballs and prevent them from being too dry. They also add a more complex flavor that tastes better than just beef by itself.
- Breadcrumbs: These absorb all the juices from the meat which helps to keep the meatballs tender.
- Herbs and Spices: We use a blend of dried spices like oregano, basil, Italian parsley, rosemary, onion and garlic powder, and crushed red pepper.
- Parmesan: For saltiness and flavor.
- Milk: This adds moisture to the meatballs.
- Eggs: For binding the ingredients together.
- Olive Oil: We always use extra-virgin olive oil when cooking unless we specify otherwise.
- Onion: We use yellow onion.
- Garlic: You’ll need 2 cloves.
- Green Bell Pepper: You’ll need about ¾ cup chopped bell pepper.
- Crushed Tomatoes: You’ll need a 28 oz (794 g) can of crushed tomatoes, non-fire roasted.
- Tomato Paste: This thickens the tomato sauce.
- Fresh Basil: We prefer fresh basil for the sauce.
- Dry White Wine: This adds complexity and de-glazes the pan.
Kitchen Equipment
- Deep Oven-Safe Pan with a Lid
- Mixing Bowls
Step-by-Step Instructions
STEP 1: Make the breadcrumb mixture. Toss the breadcrumbs with the dried herbs, salt, pepper, and parmesan.
STEP 2: Whisk the milk and eggs. Use a small bowl or measuring cup to mix everything until fully combined.
STEP 3: Make the Meatballs. Combine the breadcrumb mixture, egg mixture, and meat until everything is evenly incorporated. We like to add the breadcrumbs in two additions to help distribute them evenly.
Next, form the meatballs by rolling into 1.5-2 inch (4-5 cm) spheres.
STEP 4: Brown the Meatballs. Cook the meatballs on both sides for 2-3 minutes until brown. You don’t want to cook them all the way since they’ll continue to cook in the oven.
STEP 5: Make the Sauce. Start by sautéing the onions, bell pepper, and the garlic. Then toss in the herbs and spices (except the basil) and cook for a few minutes. Add the wine and scrape any bits off the bottom of the pan.
Then stir in the tomato paste and mix in the can of crushed tomatoes, water, olive oil, and fresh basil.
STEP 6: Bake. Place the meatballs back into the pan with the sauce then cover and bake for 45 minutes. You’ll know they’re done when the internal temperature of the meatballs reaches 160°F (71°C).
Expert Tips
- Separate the breadcrumbs and egg mixture from the meat first. It can be really tempting to throw it all in at once, but we promise the extra steps are worth it! It helps to prevent any large clumps of egg and breadcrumbs from forming in the meat mixture.
- Use the leftovers to make multiple meals. Our favorite ways to use up all the leftovers is by making meatball subs or adding them on top of spaghetti!
- Be careful not to overwork the meat. Overmixing causes the meatballs to be tough and dense rather than tender and moist.
- Use gloves. We like to use food gloves when mixing everything together to keep our hands clean.
FAQ
It has a slight kick to it, but it’s not terribly spicy. If you like things really mild, feel free to use less crushed red pepper.
These are really great on their own with a side of bread and a Caesar salad. They’re pretty filling, so you’ll be surprised that 2-3 is a sizable portion. You can also add them on top of your favorite pasta.
Storage
Fridge: Store in a sealed container for up to 2 days. When ready to eat, heat in the microwave until warm.
Freezer: These meatballs can be frozen for up to 3 months in a well sealed aluminum food container. When ready to serve, let the meatballs thaw slightly for 45 minutes at room temperature. Then bake for 1 hour 20 minutes to 1 hour 35 minutes or until heated through.
If you tried this recipe, let us know how it turned out for you! Leave a star rating and review below and tag us on Instagram @fancifuleats so we can see your amazing kitchen creations!
📖 Recipe
Meatballs al Forno
Ingredients
For the Meatballs:
- 1 lb (454 g) lean ground beef we use 90% lean ground beef sirloin
- 1 lb (454 g) ground pork
- ¾ cup (114 g) plain breadcrumbs
- 1 ½ tbsp garlic powder
- 1 ½ tsp onion powder
- 2 tbsp dried Italian parsley
- 1 tbsp dried oregano
- 2 ¼ tsp dried basil
- 1 ½ tsp fine sea salt
- 1 tsp ground black pepper
- 3 tbsp grated parmesan
- 2 large eggs
- ⅓ cup (80 ml) whole milk
- ¼ cup (60 ml) extra-virgin olive oil
For the Sauce:
- 1 cup (140 g) yellow onion diced
- ¾ cup (119 g) green bell pepper diced
- 2 cloves garlic minced
- 1 tbsp crushed red pepper flakes
- 1 tsp dried rosemary
- 1 ½ tsp dried oregano
- ½ tsp fine sea salt
- ½ tsp ground black pepper
- ¼ cup (60 ml) dry white wine
- ¼ cup (64 g) tomato paste
- 1 28-oz (794 g) can crushed tomatoes
- 2 tbsp extra-virgin olive oil
- 1 ¾ cup (430 ml) water
- ¼ cup (12 g) fresh basil chopped, loosely packed
Instructions
For the Meatballs:
- Preheat the oven to 350°F (180°C) and line a baking sheet with parchment paper. Then add the beef and pork to a large mixing bowl. Don't mix it just yet.
- In a small bowl, add the breadcrumbs, herbs and spices, and parmesan. Mix to combine.
- In another small bowl or in a liquid measuring cup, whisk together the eggs and milk until fully combined.
- Pour half of the breadcrumb mixture onto the meat followed by the egg mixture.
- Using your hands (with food gloves), mix the meat to incorporate the spices and egg mixture. Give it a few mixes then add the remaining breadcrumbs and mix until thoroughly combined. Be careful to overwork the meat.
- Begin rolling your meatballs into 1.5-2 inch (4-5 cm) spheres. Once you're done rolling, you should have 20 meatballs. Set them aside on the prepared baking sheet.
- In a deep oven-safe skillet, heat ¼ cup (60 ml) of olive oil over medium-high heat. Add the meatballs, lining them around the pan. Brown each side for 2-3 minutes then remove them from the pan and set aside on a baking sheet.
For the Sauce:
- Reduce the heat slightly so that it's in between medium-high and medium. Add the diced onion, bell pepper, and minced garlic. Cook for 3-5 minutes until softened and fragrant.
- Add the spices (minus the fresh basil) and cook for an additional 3 minutes.
- Add the wine and scrape any bits off the bottom of the pan. Reduce the heat to low.
- Stir in the tomato paste then add the crushed tomatoes, 2 tbsp of olive oil, water, and fresh basil. Stir to combine.
- Return the meatballs to the sauce and cover with a lid.
- Place the covered pan in the oven and cook for 45 minutes or until the meatballs reach an internal temperature of 160°F (71°C).
- Top with freshly grated parmesan and serve warm.
Notes
- Make sure the pan you're using is oven-safe and that it's deep enough to hold the sauce and meatballs.
- Be careful not to overmix the meat. Doing so will make the meatballs tough and dense.
- Serves 8-10 (2-3 meaballs per person)
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