Italian Oven-Baked Meatballs Recipe

Meatballs al Forno

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 substitute more pork if desired)
• 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 browning)

For Serving:

• Pasta, cooked according to package instructions
• Freshly grated Parmesan
• Freshly chopped parsley

Instructions

1. Preheat the oven to 275°F (135°C).
2. Make the marinara: Pour the can of whole tomatoes into a large bowl and, using your hands, gently crush them so they break apart. Set aside. Heat a large saucepan over medium heat with 2 tablespoons of olive oil. Add the minced garlic and sauté gently for about 2 minutes, taking care not to burn it. Add the crushed tomatoes, salt, pepper, red wine, thyme, oregano, and parsley. Stir to combine and let the sauce simmer gently while you prepare the meatballs.
3. Make the meatballs: In a large bowl, combine the ground beef, ground pork, ground veal, diced bacon, minced garlic, salt, pepper, crushed chili flakes, ricotta, thyme, parsley, eggs, and breadcrumbs. Using your hands, mix until all ingredients are evenly incorporated, being careful not to overwork the mixture. Form the mixture into roughly 1.5-inch round meatballs.
4. Heat a Dutch oven or an oven-safe skillet with tall sides over medium heat and add the 3 tablespoons of olive oil. Working in two batches to avoid overcrowding, arrange the meatballs in a single layer and brown on each side, about 3 minutes per side. Browning develops flavor and helps the meatballs hold their shape; they do not need to be cooked through at this stage. Transfer browned meatballs to a paper towel–lined plate and continue browning the remaining meatballs.
5. After browning, wipe the skillet or Dutch oven clean of excess browned bits if desired, then arrange the meatballs in a single layer across the bottom of the skillet. Pour the prepared marinara sauce evenly over the meatballs so they are nestled in the sauce.
6. Cover the skillet or Dutch oven and transfer it to the middle rack of the preheated oven. Braise for 45 minutes until the meatballs are cooked through and tender.
7. When the braise is complete, remove from the oven and let the dish rest for 5–10 minutes. Serve the meatballs over cooked pasta and garnish with freshly grated Parmesan and chopped parsley.
8. Enjoy.

Notes

Freezer Tips:

• To freeze: let the meatballs and sauce cool completely, then transfer to airtight containers or freezer bags, leaving room for expansion. Label and date before freezing.
• To thaw and reheat: move the container to the refrigerator overnight. Reheat in an oven-safe dish, covered with foil, at 350°F (175°C) for about 20–25 minutes or until heated through, stirring or rotating once for even heating.