Beef and veal meatballs al forno

I’ve blogged meatballs before, so apologies for another variation on the theme.

These ones are pretty much the same as these ones by Angela Hartnett. My recipe differs mainly by not including any anchovy but apart from that it is very similar.

Sometimes I fry meatballs before adding them to the sauce and at other times I don’t, instead poaching the raw balls in the tomato sauce for about 30 minutes or until cooked through. Frying them gives a richer and somehow heavier tasting dish. These ones were fried first.

The main difference here is that I didn’t serve the meatballs and sauce with pasta. This dish was a layered, oven-cooked dish.

The tomato sauce was a simple onion, garlic and tomato affair, with some chopped green olives added in and with a pinch of dried chilli.

The tomato sauce formed the base of the dish, with the fried meatballs laid on top and with some more sauce spooned over. The dish was then finished off with a liberal sprinkling of grated Parmesan cheese and baked in the oven until the balls were cooked through and the cheese melted.

Instead of pasta, I served a mixed salad with a lemon juice and olive oil dressing and some ciabatta bread to mop up the sauce.

It was a lovely simple supper dish, with a nice crunchy salad, a rich unctuous sauce and delicious meatballs.


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