Meatballs Al Forno Recipe

Prepare the meatball mixture

In a large mixing bowl, combine ground veal, breadcrumbs, milk, egg, Parmesan cheese, garlic, parsley, salt, and pepper. Mix gently with your hands or a spoon until just combined. Do not overmix.

Form the meatballs

Shape the mixture into golf-ball-sized meatballs, about 1.5 inches in diameter. You should get around 12–14 meatballs.

Sear the meatballs

Heat olive oil in a large oven-safe skillet over medium-high heat. Add the meatballs and sear until browned on all sides, about 5–7 minutes total. Transfer meatballs to a plate and set aside.

Prepare the sauce

In the same skillet used for the meatballs, add olive oil and garlic. Sauté over medium heat until fragrant, about 1 minute. Add the crushed tomatoes, salt, sugar, and red pepper flakes (if using). Stir well.

Simmer the sauce

Add fresh basil leaves to the sauce. Return the seared meatballs to the skillet, nestling them into the sauce. Simmer uncovered for 10 minutes on low heat.

Bake the meatballs

Preheat oven to 375°F (190°C). Transfer the skillet with meatballs and sauce to the oven. Bake for 15 minutes, until meatballs are cooked through and sauce is bubbling.

Cook the polenta

In a medium saucepan, bring milk, water, and salt to a boil over medium heat. Gradually whisk in the cornmeal, stirring constantly to avoid lumps.

Simmer and stir

Reduce heat to low and cook, stirring frequently, for 20–25 minutes, until polenta is thick and creamy.

Finish the polenta

Stir in butter and Parmesan cheese. Taste and adjust seasoning if needed.

Spoon a generous portion of creamy polenta onto each serving plate or bowl.

Top with 2–3 veal meatballs and a ladle of tomato sugo.

Garnish with fresh basil leaves and a sprinkle of grated Parmesan cheese. Serve hot.