Meatballs al forno are the A-listers of the meatball set. They’re on the menu at Nancy Silverton’s Mozza restaurant in Los Angeles and they’ve got the reputation for being the best meatballs in the world. Take a bite, I think you’ll agree.
Today I’m making the fabulous Meatballs al forno, a signature dish at Osteria Mozza in Los Angeles.
This amazing meatball recipe comes from Nancy Silverton, Cordon Bleu educated chef, cookbook author, restaurateur, and co-founder of the Los Angeles based La Brea Bakery. The recipe also appears in her 8th cookbook, The Mozza Cookbook.
At the restaurant the meatballs are served Italian style, in a little bowl with sauce, not piled on top of a mountain of spaghetti like Americans eat them. I’ve come to love them this way best, and they make a wonderful lower carb light meal.
What you’ll need to make meatballs al forno
- ground pork
- veal (I used ground beef)
- pancetta
- day old bread
- milk
- Parmesan cheese
- yellow onion
- olive oil
- parsley
- eggs
- garlic
- flour
- red pepper flakes, bay leaves, salt, and pepper
A combination of pork beef, and pancetta makes these meatballs extra flavorful
The original recipe calls for veal, which I don’t eat, so I substituted good quality Angus ground beef. The pancetta adds a nice flavor so I don’t recommend omitting it, although the very first time I made these I sent my husband out for the meat, and the butcher misunderstood and gave him prosciutto instead of pancetta. That worked too! I think the combination of different meats, the milk soaked bread, and all that good Parm is key to why these meatballs are so good.
These amazing oven braised meatballs take some time, but they’re totally worth it!
There is a fair amount of prep and I recommend you do it ahead, and maybe even go so far as to use those little prep dishes for your ingredients since for much of this process you will be up to your elbows in raw meat. In other words, don’t plan on chatting on the phone while you put together these babies.
TIP: When mixing the meat, Silverton advises you to “use the tips of your fingers as if you were playing the piano” to avoid tough meatballs. I find that using my KitchenAid stand mixer makes the best tool for mixing meatballs and meatloaves. It combines everything more thoroughly than I can do with my hands, but still gently so that the results are super tender.
Verdict: 2 thumbs up!
I had high hopes for these meatballs because of their reputation, and I wasn’t disappointed. They are light and almost airy…with subtle flavor. I really liked them with the simple clean tomato sauce. I ‘m making meatball sandwiches on good crusty Italian bread with the leftovers tomorrow.
Craving meatballs?
- MOROCCAN LEMON AND CARDAMOM MEATBALLS
- HOW TO MAKE THE BEST BOURBON MEATBALLS EVER
- SWEDISH COCKTAIL MEATBALLS
- GREEK MEATBALLS IN LEMON SAUCE
- CHEESY SKILLET MEATBALLS WITH GARLIC TOAST
Reader Rave ~
“One of these days, Sue, I expect to see you show up as a DNA match on my heritage page…just about every dish you post, grabs my food core! I made the meatballs tonight….they were incredible! My husband said they were the best he’s ever had! Thanks for another great recipe!” ~ Candace
Meatballs al forno
Ingredients
- 3/4 cup diced day old crustless bread
- 1/4 cup whole milk
- 1 1/2 cups freshly grated Parmigiano Reggiano (about 6 ounces)
- 1/2 large yellow Spanish onion, minced (about 1 cup)
- 2/3 cup finely chopped fresh Italian parsley leaves
- 2 extra large eggs
- 4 large garlic cloves, minced
- 1 tsp red pepper flakes, add more if you prefer
- 1 1/2 tsp kosher salt
- 1 tsp freshly ground black pepper
- 1 pound ground pork
- 1 pound ground veal (I used ground beef)
- 6 1/2 ounces pancetta, finely minced
- All-purpose flour for dredging (about a cup)
- 1/4 cup extra- virgin olive oil, more if needed
- 28 ounce jar of your favorite tomato sauce
- 3 dried bay leaves
garnish
- Parmesan
- fresh thyme leaves or more chopped parsley
Instructions
- Preheat the oven to 350F
- Put the stale bread in a small bowl, pour in the milk, and set aside to soak the bread for about 5 minutes.
- Put the Parmesan, onion, parsley, eggs, garlic, ground red pepper flakes, salt, and pepper in a large bowl and blend well. Add the pork, veal (or beef), and pancetta.
- Squeeze the bread to drain, and discard the excess milk. Add the bread to the bowl with the other ingredients and mix lightly with your fingertips. (I will sometimes do this in my KitchenAid mixer with the paddle attachment.) Make sure everything gets well combined, but don't over work, as this makes the meat tough.
- Use a 1/4 cup measure to scoop out the meat and roll each portion into a ball. Each meatball should be about 2 ounces.
- Pour the flour into a large bowl and lightly coat the meatballs in the flour, shaking off any excess. Place them on a platter or baking sheet. Cover with plastic and refrigerate for an hour (or overnight if you want to do this ahead.) This helps firm up the meatballs so they hold their shape.
- Pour the olive oil into a large Dutch oven or ovenproof skillet to about 1/4 inch deep. Heat the oil over medium-high heat until it is almost smoking, about 2 to 3 minutes. Working in two batches, place the meatballs in a single layer in the pan and sear them until they are lightly browned all over, being gentle when turning them so they don't fall apart. Remove the meatballs to a plate.
- Wipe out the pan and then return the meatballs to the pan. Pour the tomato sauce over them.
- Add the bay leaves and and place the meatballs in the oven to gently cook for 1 hour. Let the meatballs rest, out of the oven, for 10 minutes before serving.
- To serve, lay the sauce down on a plate or bowl and top with the meatballs. Allow 3 per serving. Top with parmesan and fresh herbs.
Notes
- The original recipe includes a quart of chicken stock mixed with the tomato sauce, and then poured over the meatballs. I almost always omit the stock, fyi, because I like a thicker sauce.
- Even though it's not strictly authentic, go ahead and serve these meatballs with spaghetti or over polenta if you're craving more carbs.
- I love to slice the leftover meatballs in half, load up a split French roll with the meat and extra sauce, and then top with slices of mozzarella ~ a little time under the broiler and you've got the best leftovers you've ever had!
VINTAGE VIEW ~ these amazing meatballs al forno are from TVFGI archives. As part of a series on the blog I’m reviving some of the best recipes that you may have missed over the years ~ I’ve updated the recipe and notes, and shot new photos. First published in 2011 (the very first year I started blogging,) this recipe has been a family staple ever since, I think you’re going to love it!
58 Comments
Lauri
October 27, 2020 at 3:40 pmThis was an amazing recipe! Absolutely delicious and everyone loved them.
glenda lewis
October 25, 2020 at 10:31 amI want to make these but will probably freeze some of them. Should I freeze them before or after baking them? Thnks.
Sue
October 25, 2020 at 10:57 amYou could do it either way, but best would be unbaked. Then you should take them out of the freezer and put in the fridge the night before you want to bake them.
Cathleen
October 25, 2020 at 10:26 amI love a good meatball recipe, and this one looks like a winner!! Bookmarked to make later, thank you so much for the recipe 🙂
Sue
October 25, 2020 at 11:03 amHope you love it Cathleen.
Colleen
October 25, 2020 at 9:59 amMeatballs are a favorite in my house and these ones were a huge hit! We ate them on toasted ciabatta rolls and loved it. Will be making again. Thank you!
Emmeline
October 25, 2020 at 8:59 amThese meatballs are amazing!! Totally serving the with some pasta and having the leftovers as you suggest – in a baguette. YUM!
Nathan
October 25, 2020 at 8:40 amLOVE a good meatball and these look amazing! Can’t wait to give them a try 🙂
Sisley White
October 25, 2020 at 8:21 amAbsolutely delicious. I can’t make enough meatballs for my family and these were so good.
Karly
November 24, 2017 at 10:56 amNow THESE are meatballs! 100% saving this recipe to come back to every time my Italian cravings hit.
Candace
November 19, 2017 at 6:06 pmOne of these days, Sue, I expect to see you show up as a DNA match on my heritage page…just about every dish you post, grabs my food core! I made the meatballs tonight….they were incredible! My husband said they were the best he’s ever had! Thanks for another great recipe!
Sue
November 19, 2017 at 8:01 pmYou made me laugh Candace, how fun to be foodie sisters!
Jennifer @ Seasons and Suppers
November 15, 2017 at 7:13 amI can never, every resist a great meatball and tomato sauce, so I will be making these 🙂 Beautiful!
Luci
November 14, 2017 at 12:06 pmOh I love this recipe. I love meatballs but never made them myself. I will have to use this recipe to make my own.
Chris Scheuer
November 14, 2017 at 5:22 amI never ever grow tired of Italian food and meatballs are on the top of my favorites list. Nancy Silverton’s recipes are always winners and we are also big fans of La Brea products! Can’t wait to try these!
Vicki Bensinger
November 13, 2017 at 12:27 pmSue these totally sound amazing! I love meatballs and will definitely be trying these and probably a few of the others posted.
Also I just sent you and email – it appears when I click on the link from MailerLite to view your post it comes up as a Mallicious site. This is the third time it’s happened but it’s fine when I type and go directly to your site. Thought you’d want to know.
Sue
November 13, 2017 at 2:00 pmThanks Vicki, I’ve got Mailerlite fixing that, it’s some sort of glitch, the site is fine, thanks for letting me know!
Roxana
November 13, 2017 at 12:26 pmThat looks like a recipe that will give great meatballs. I would have to try with lamb and veal combo.
Sue
November 13, 2017 at 2:01 pmLet us know if you make it with the veal Roxana!
Ginny
November 13, 2017 at 12:12 pmThose really do look like the best meatballs I’ve ever seen. It’s amazing how large they are and still look light.
[email protected]
November 13, 2017 at 11:53 amGreat tips for cooking meatballs and such lovely photos 🙂
alexandra
November 13, 2017 at 9:36 amThere is something with meatballs – is a treat! Your recipe is great Sue! If you allow me to make a slight addition…In remembrance to my grandmother -Ifigenie, the ultimate cook-: I add 1/4 cup ouzo in the mixture, pass the onion from the cheese grader which releases all juices, and mould the meat in-between my palms very gently -as if rolling eggs-!
Sue
November 13, 2017 at 9:40 amLOVE this Alexandra, I would never have thought of ouzo, what a wonderful flavor to add in. I wonder if it would make the mixture too wet? Might soak the bread in it rather than milk.
alexandra
November 13, 2017 at 10:28 amSO nice of you! Sue, the mixture will still be OK, and keep the milk in, you need it. Have you ever tried condensed milk?
Regina
November 13, 2017 at 9:32 amThese meatballs look absolutely amazing!! And your gorgeous pictures are not helping with the drooling
Sue
November 13, 2017 at 9:35 amProtect your laptop or phone, Regina, I learned the hard way 😉
Tricia @ Saving Room for Dessert
November 13, 2017 at 6:29 amGoodness – it’s amazing how every time I visit your blog, I leave craving another amazing dish. My mother used to make pretty great meatballs that sound similar to these. There is nothing better than a tender well spiced meatball and piled on a roll with cheese is heaven on earth! Thank you for reviving this wonderful post and recipe!
Sue
November 13, 2017 at 7:13 amThanks Tricia, I enjoy reviving these old posts, I really had some great recipes when i first started up the blog, and it’s fun to bring them back to life. And meatballs on a roll with mozzarella is truly heaven on earth ~ amen!
Monique
November 13, 2017 at 5:59 amLove the pics!
Sue
November 13, 2017 at 7:23 am<3 Monique
[email protected]'s Recipes
November 13, 2017 at 4:04 amThey look so juicy! my husband loves meatball, but not cheese…hopefully they would still taste as good as these without cheese..
Sue
November 13, 2017 at 7:11 amI thought as I ate these meatballs the other day that the large amount of Parm really does amp up the flavor, you could easily split the batch and make some for him without cheese and some with, for you 🙂
J
January 15, 2015 at 6:13 amI was directed to your site by thekitchn.com, the primary cooking blog I follow. I never leave comments anywhere, but thought I would here in case someone was dubious of these meatballs.
I made these yesterday with a wonderful sauce and homemade chicken stock, cut the recipe in half since there are only two of us (leftovers are in the freezer for this weekend!). These were absolutely amazing, though slightly overcooked due to my negligence. I have tried for years to make good meatballs and always fail: they fall apart, they taste bland–the usual suspects. Now I understand the technique and also learned that stock really deepens the flavor of tomato sauce, and I will be adding this ingredient from now on.
Thank you so much for your blog, which I will now patronize daily and look forward to reading your new posts.
God bless.
Sue
January 15, 2015 at 7:28 amthanks so much Jennifer— I really appreciate your taking the time to leave a comment. It’s been a while since I’ve made these wonderful meatballs, but I remember them well…welcome to TVFGI!
Anonymous
December 21, 2011 at 11:45 pmI’ve made these twice, once without the Cayenne and once with…they are without a doubt the best meatball. Everyone asked for the recipe.
Also, I froze some and then cooked those…and yes…still the best meatball ever.
Sue
November 11, 2017 at 12:18 pmThanks anon! I have to agree, they are the best!
Anonymous
November 25, 2011 at 6:37 amDid I overlook the Passata de Pomodoro recipe? I don’t see it posted here…
Sue
November 13, 2017 at 8:12 amThat is just the tomato sauce in the recipe, Anon. Nancy calls for her own sauce, but I’ve substituted regular tomato sauce from a jar.
Here’s the recipe:
Passata di Pomodoro
2 28-ounce cans whole peeled plum tomatoes, including their juices (such as San Marzano)
1/4 cup extra virgin olive oil
1 tablespoon sugar, plus more as desired
1 scant tablespoon kosher salt
1 heaping teaspoon freshly ground black pepper
Directions
1.
For the Passata di Pomodoro: Pass the tomatoes, including their juices, through a food mill into a large bowl.
2.
Heat the oil in a large sauté pan over medium-high heat until the oil is almost smoking and slides easily in the pan, 2 to 3 minutes. Add the tomato purée slowly as it will splatter when it hits the oil. Stir in the sugar, salt, and pepper, and cook until the sauce thickens slightly, about 30 minutes.
3.
Use the passata or set it aside to cool to room temperature, then transfer it to an airtight container and refrigerate for up to several days or freeze for up to several months.
Mireya @myhealthyeatinghabits
November 15, 2011 at 2:53 amWhat a good idea to refrigerate the meatballs before cooking them so they hold together better! Your photos are beautiful.
Jesica @ Pencil Kitchen
November 14, 2011 at 12:04 pmPerfect for tuesday pastas!
Miranda
November 14, 2011 at 2:17 amSound spicy with the addition of 3 tsp red pepper and 3 arbor chills! Great meat combination as well.
Sue
November 13, 2017 at 8:44 amIt is spicy, Miranda, and I’ve toned that down in my 2017 update.
Magnolia Verandah
November 13, 2011 at 2:24 amI love a good meatball and even though I have a great recipe from Rosa Mitchell’s book called “My Cousin Rosa” these are worth trying also. And hey some mistakes in ingredients only go to making the recipe original. They look great too!
Mary
November 13, 2011 at 4:56 amWow! These sound fantastic and I know I’d love them. This was a terrific choice for the “fab 50” this week. I’ll have to give these a try. Have a wonderful day. Blessings…Mary
Victoria
November 11, 2011 at 8:59 pmamazing!!! and..as always…such an inspiration!
Ocean Breezes and Country Sneezes
November 12, 2011 at 3:47 amThere’s nothing better than homemade meatballs and I love making them. I’m going to give this recipe a try because it looks delicious!
Have a great weekend!
yummychunklet
November 12, 2011 at 1:05 amThese look SO GOOD! Great post!
Kitchen Belleicious
November 11, 2011 at 2:36 pmThose meatballs look simply phenomenal. i love your combo of meat and flavors! Perfect with sauce, on a sandwich or just by themselves! Yum!
Mary
November 11, 2011 at 9:50 pmI have to admit these sound like a whole lot more work than I’m usually interested in doing for dinner, but my mouth is watering to try them. Pork. Beef and Pancetta (or Prosciutto) sounds like a truly awesome combination. All of the flavors must have been amazing together!
Sue
November 13, 2017 at 8:45 amThe good thing is that this recipe makes a lot of meatballs, plenty for the week, or to freeze for later meals.
Jeanette
November 11, 2011 at 9:35 pmNow those are some meatballs – interesting that they came out light and airy.
hobby baker
November 11, 2011 at 7:50 pmThose look, from beginning to end, A-Mazing! YUM.
Barbara
November 11, 2011 at 7:20 pmI’d have been there on grilled cheese nights, for sure!
Love the combo of meats in the meatballs, Sue. This is an amazing recipe! I love the variety of recipes we chose this week.
Hungry Dog
November 11, 2011 at 6:35 pmThis is one of the most mouth-watering posts I have ever read! The photos, the description…what gorgeous meatballs!
I love Osteria Mozza, one of my favorite restaurants. I did not know you lived in LA! I went to school down there, love that city, miss the weather.
Kathy
November 11, 2011 at 5:58 pmInteresting post! There is nothing like a good crusty loaf of bread! While on vacation, we had lunch at a grilled cheese bar. It was awesome! These meatballs are Incredible! I am bookmarking this recipe! Have a great weekend!
hostess of the humble bungalow
November 11, 2011 at 4:14 pmOh my gosh those look fabulous.
I know they’d be an instant favourite with my husband as he loves meatballs and sauce.
bellini
November 11, 2011 at 2:10 pmI have been looking for a new meatball recipe to be the star of the show and these fit the bill perfectly. Serve them with some artisan bread and you have captured our hearts and the essense of this great woman who deserves a spot on the list!
Heather @ girlichef.com
November 11, 2011 at 1:08 pmThese sound awesome…I love the meat combo! I know I would be a member of that cult following- I luvs me some grilled cheese!!