Wood Oven Meatballs Recipe
C blend of veal, beef & pork, roasted tomato sauce, parmesan, parsley, grilled sourdough
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Ingredients
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Meatball mixture
Roasted tomato sauce
Finishing & service
Method
Meatball mixture
- 1
Soak breadcrumbs
Place the fresh breadcrumbs in a small bowl and pour the milk over them. Stir and let sit 5–10 minutes until softened.
- 2
Combine ingredients
In a large bowl, add ground veal, beef, and pork. Add the softened breadcrumbs, beaten egg, grated Parmesan, chopped parsley, minced garlic, salt, and black pepper. Mix gently with your hands or a sturdy spoon until just combined. Avoid overmixing to keep meatballs tender.
- 3
Form meatballs
Portion the mixture into 12 equal pieces (about 1.5 ounces / 40–45 g each). Roll each portion gently between your palms to form smooth balls. Place on a tray and chill in the refrigerator for 20–30 minutes to firm up (this helps them hold shape when cooking).
- 4
Sear meatballs
Preheat a heavy skillet (cast-iron preferred) over medium-high heat. Add 2 tablespoons olive oil. When the oil is shimmering, add meatballs in a single layer without crowding (work in batches). Sear until browned on all sides, about 2–3 minutes per side. Transfer seared meatballs to a plate; they will finish cooking in the sauce.
Roasted tomato sauce
- 5
Roast tomatoes and aromatics
Preheat your oven or wood-fired oven to 425°F (220°C) or use the oven portion of the wood oven. On a rimmed baking sheet, toss halved plum tomatoes, quartered roma tomatoes, unpeeled garlic cloves, and the halved shallot with 2 tablespoons olive oil, salt, pepper, and red pepper flakes. Roast 20–25 minutes until tomatoes are reduced and edges caramelize; garlic cloves should be soft.
- 6
Blend sauce
Once roasted, squeeze the garlic from skins into a blender or transfer vegetables to a food mill. Add the tomato paste and 1/2 cup stock. Blend or puree to a slightly chunky texture, then taste and adjust salt/pepper. If the sauce is too thick, add up to 1/4 cup more stock or water.
- 7
Simmer with meatballs
Transfer the blended roasted tomato sauce to a wide, ovenproof skillet or shallow baking dish. Stir in torn basil leaves. Nestle the seared meatballs into the sauce, spooning sauce over them. Bring to a gentle simmer on the stovetop for 3–4 minutes to meld flavors.
- 8
Finish in wood oven
Place the skillet or baking dish into the wood oven (or a 400°F / 200°C oven) and cook until meatballs are cooked through and sauce bubbles, about 8–12 minutes depending on oven intensity. Internal temperature should read 160°F (71°C) for mixed pork/beef/veal meatballs. If desired, sprinkle a tablespoon of additional grated Parmesan over the top for the last 2 minutes to melt.
Finishing & service
- 9
- 10
Plate and garnish
Carefully remove the skillet from the oven. Spoon meatballs and plenty of roasted tomato sauce onto a serving plate or keep in the skillet family-style. Scatter the 1/4 cup grated Parmesan and chopped parsley over the meatballs. If you like, grate a few drops of lemon zest or squeeze 1/4 lemon to brighten the sauce.
- 11
Serve
Serve immediately with grilled sourdough on the side for dipping. Provide extra Parmesan and chopped parsley at the table.