Meatballs Al Forno Recipe
house sugo / parmesan / polenta / toast
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Ingredients
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Meatballs
House Sugo
Polenta
Toast
Method
Meatballs
- 1
Prepare the Meatball Mixture
In a large bowl, combine the ground beef, ground pork, breadcrumbs, grated Parmesan cheese, egg, minced garlic, chopped parsley, salt, and black pepper. Mix well until thoroughly combined.
- 2
Form the Meatballs
Shape the mixture into meatballs about 2 inches in diameter and place them on a baking sheet lined with parchment paper.
- 3
Bake the Meatballs
Preheat the oven to 200°C (400°F). Bake the meatballs for 20-25 minutes, or until they are cooked through and browned.
House Sugo
- 4
- 5
Add the Tomatoes
Stir in the canned crushed tomatoes, torn basil leaves, salt, and sugar. Bring the sauce to a simmer and let it cook for about 15 minutes, stirring occasionally.
- 6
Combine with Meatballs
Once the meatballs are baked, gently add them to the sauce and simmer for an additional 5 minutes, allowing the flavors to meld.
Polenta
- 7
Bring Water to a Boil
In a medium saucepan, bring the 800 ml of water and 1 teaspoon of salt to a boil.
- 8
Add Cornmeal
Gradually whisk in the cornmeal, stirring constantly to prevent lumps. Reduce heat to low and cook, stirring frequently, for about 15-20 minutes until thickened.
- 9
Finish the Polenta
Remove the polenta from heat and stir in the butter and grated Parmesan cheese until melted and smooth.
Toast
- 10
Prepare the Toast
Brush the slices of bread with olive oil on both sides. Place on a baking sheet and toast in the oven at the same temperature as the meatballs for about 5-7 minutes, or until golden brown.
