Baked Meatballs (Polpette al Forno)
Category: Main Dishes
Serves: 6
Polpette al forno, or baked meatballs, are a quintessential Italian comfort food that combines the richness of beef and sausage with the delicate flavor of garlic, herbs, and a blend of two types of cheese. Baked to perfection in the oven, these meatballs are a versatile dish that pairs wonderfully with pasta, a fresh salad, or simply enjoyed on their own. This recipe transforms the traditional meatball into a lighter and equally delicious alternative to frying, resulting in a golden, crispy exterior with a juicy and tender interior.
Ingredients
| Ingredient | Quantity |
|---|---|
| Ground Beef | 400g |
| Sausage (fresh, not smoked) | 200g |
| Garlic (finely minced) | 1 clove |
| Stale Bread (crumbs) | 100g |
| Pecorino Romano Cheese (grated) | 40g |
| Eggs | 2 |
| Fresh Parsley (chopped) | 1 bunch |
| Grana Padano DOP (grated) | 60g |
| Fine Salt | to taste |
| Freshly Ground Black Pepper | to taste |
| Extra Virgin Olive Oil | 2 tablespoons |
Nutritional Information (approx. per serving)
| Nutrient | Amount |
|---|---|
| Calories | 350 kcal |
| Protein | 32g |
| Carbohydrates | 8g |
| Fat | 24g |
| Saturated Fat | 9g |
| Fiber | 1g |
| Sugars | 2g |
| Sodium | 600mg |
Instructions
Step 1: Preparing the Meatball Mixture
Begin by preparing your meatball mixture. In a large mixing bowl, combine the ground beef and the fresh sausage (cut into small chunks). These two meats will provide the perfect balance of flavor and texture.
Next, take some stale bread and tear it into small pieces, then finely chop it or blitz it in a food processor to create bread crumbs. Add the bread crumbs to the bowl, followed by the finely grated Pecorino Romano and Grana Padano cheeses. The cheeses will add a sharp, savory depth to the mixture that will enhance the meatballs’ overall flavor.
Finely chop a fresh bunch of parsley and mince a clove of garlic. Add both to the mixture—these will infuse the meatballs with a wonderful, fragrant aroma as they cook.
Step 2: Binding the Meatballs
Crack two eggs into the bowl to bind the mixture together. Season with fine salt and freshly ground black pepper to taste, keeping in mind that the cheeses will already add some saltiness. Using a wooden spoon or your hands, mix everything together thoroughly. The goal is to ensure that all the ingredients are evenly distributed throughout the meat, resulting in a smooth, cohesive mixture.
Step 3: Resting the Mixture
Cover the bowl with plastic wrap or a lid and place it in the refrigerator. Let it rest for at least 30 minutes. This step is crucial for allowing the flavors to meld together, and it will also make the mixture easier to shape into meatballs.
Step 4: Shaping the Meatballs
Once the mixture has rested, it’s time to shape the meatballs. Take a small amount of the mixture (about a tablespoon or so) and roll it into a ball. Flatten it slightly to create the classic oval shape of Italian-style meatballs. You can make them as big or as small as you like, but remember that smaller meatballs tend to cook more evenly.
Step 5: Baking the Meatballs
Preheat your oven to 180°C (350°F). Lightly grease a baking dish or roasting pan with extra virgin olive oil, then arrange the meatballs in a single layer. Be sure to leave a little space between each meatball so they have room to cook evenly and develop a crispy, golden exterior.
Drizzle a little more olive oil over the top of the meatballs to help them brown and become extra crispy while baking.
Step 6: Cooking
Place the meatballs in the preheated oven and bake for 25-30 minutes, or until they are golden brown and fully cooked through. If you prefer a crispier texture, you can turn on the broiler for the last 3-5 minutes of cooking, but be sure to watch them carefully to avoid burning.
Step 7: Serving
Once the meatballs are cooked to perfection, remove them from the oven and let them rest for a few minutes before serving. This will help them set and retain their juicy tenderness. Serve the baked meatballs hot, accompanied by your favorite pasta, a simple tomato sauce, or as a delicious standalone dish with a side of greens or roasted vegetables.
Tips & Variations
- Bread Options: If you don’t have stale bread, you can use fresh breadcrumbs or even a slice of white bread soaked in milk for extra moisture.
- Herb Variations: While parsley is traditional, you can experiment with other fresh herbs like basil, oregano, or thyme for a different flavor profile.
- Adding Veggies: For a heartier version, consider adding finely grated vegetables like zucchini or carrots to the mixture. These will add moisture and additional nutrients to the meatballs.
- Cheese Variations: You can swap Pecorino Romano for Parmesan if you prefer a less tangy flavor, or add a mix of both for a richer taste.
Why You’ll Love These Baked Meatballs
This Polpette al Forno recipe is a great way to enjoy a comforting, hearty dish without the mess and extra calories of frying. The combination of beef and sausage gives the meatballs a wonderfully rich flavor, while the cheeses add a delightful depth and a touch of saltiness. Baking them in the oven ensures that they cook evenly, and the olive oil drizzled on top helps them develop a beautiful crispy crust without being greasy.
Not only are these meatballs incredibly tasty, but they also make for an easy, make-ahead meal. You can prepare the meatballs a day in advance, refrigerate them, and bake them just before serving, making it a convenient option for busy weeknights or family gatherings. Serve them with spaghetti, in a sub sandwich, or simply alongside a fresh salad for a satisfying and delicious meal everyone will love.
Let these Polpette al Forno become a new favorite in your home – a dish that’s not only packed with flavor but also simple enough to be enjoyed on a weeknight yet impressive enough for a special dinner.
