Lamb Meatballs Al Forno Recipe

Prep breadcrumbs

If using stale bread, soak 3/4 cup crumbs in 2 tablespoons milk until softened, then squeeze out excess milk and reserve. If using store breadcrumbs, just measure and combine with the milk briefly.

Mix meatball ingredients

In a large bowl combine 1 lb ground lamb, the softened breadcrumbs, 1/2 cup grated Pecorino, 1 beaten large egg, 2 tbsp chopped parsley, 1 minced garlic clove, 1 tsp lemon zest, 1 tsp salt, and 1/2 tsp freshly ground black pepper. Mix gently with your hands until evenly combined — do not overwork or the meatballs will be tough.

Shape meatballs

Portion the mixture into roughly 1 1/4 inch (about 1.5 oz) meatballs using a tablespoon or a small scoop to yield about 18–20 meatballs. Roll each between your palms to form compact balls, without compressing them too firmly.

Sear (optional) or bake

For best texture, preheat oven to 400°F (200°C). Lightly drizzle a rimmed baking dish or sheet with 1–2 tbsp olive oil. Arrange meatballs in a single layer and lightly drizzle or brush tops with olive oil. Bake for 12–15 minutes until they are browned on the outside and just cooked through (internal temperature ~160°F/71°C). Alternatively, pan-sear meatballs in a skillet over medium-high heat 2–3 minutes per side until golden; they will finish cooking in the sauce.

Sweat aromatics

Heat 2 tbsp extra-virgin olive oil in a medium saucepan over medium heat. Add 1/2 cup finely diced onion and cook gently until translucent, about 5–6 minutes. Add 2 garlic cloves (sliced or minced) and cook 30–60 seconds until fragrant but not brown.

Add tomatoes

Stir in the 28 oz canned milled/crushed tomatoes and 1 tbsp tomato paste (if using) to deepen color and body. Add 1/2 tsp dried oregano (or thyme), 1 tsp salt, 1/4 tsp black pepper and 1/2 tsp sugar if tomatoes taste bright/tart.

Simmer

Bring sauce to a gentle simmer, then reduce heat to low. Simmer uncovered, stirring occasionally, for 20–25 minutes until slightly reduced and flavors meld. Taste and adjust seasoning. If you pan-seared meatballs, you can add them directly to the sauce now to finish cooking for 8–10 minutes. If you baked meatballs, proceed to the assembly step.

Combine meatballs and sauce

Preheat oven to 375°F (190°C) if not already hot. Spread a thin layer (about 1/2–3/4 cup) of the milled tomato sauce in the bottom of an ovenproof baking dish. Nestle the baked or seared meatballs into the sauce in a single layer. Spoon additional sauce over the meatballs so they are coated but not swimming.

Top with Pecorino and pangrattato

Sprinkle 1/2 cup finely grated Pecorino evenly over the meatballs. In a small skillet, melt 1 tbsp unsalted butter with 1/2 cup pangrattato (toasted breadcrumbs) over medium heat, stirring until golden and crisp, 2–3 minutes. Scatter the warm pangrattato over the Pecorino layer to create a crunchy top.

Bake al forno

Bake in the preheated 375°F (190°C) oven for 12–15 minutes, until cheese is melted and pangrattato is nicely golden. If you want a more browned top, switch to broil for 1–2 minutes while watching closely.

Finish and serve

Remove from oven and let rest 5 minutes. Drizzle with 1 tbsp extra-virgin olive oil, scatter torn fresh basil leaves if using, and serve hot with extra grated Pecorino at the table.

To make pangrattato: pulse 2–3 slices of day-old bread in a food processor until coarse crumbs form (about 1/2 cup). Toast in a dry skillet or with 1 tbsp butter until golden and crisp, seasoning lightly with salt. Use as directed above.