Al Forno Meatballs
- Serves: 2
- Cooking time: 30 minutes
- Total time:
- 500g/1lb beef mince
- 350g jar Sacla' Italian Tomato, Roasted Pepper & Fiery Red Chilli Al Forno Bake
- 1 small red onion
- 50g/1¾ breadcrumbs
- 3 tbsp. fresh parsley, chopped
- 1 egg, lightly beaten
- 1 tbsp. olive oil
- 25g/1oz fresh Parmesan, grated
Few things are more comforting – or more filling – than homemade meatballs. This recipe for Al Forno is a twist on the typical meatballs recipe, and uses a spicier prepared sauce as the base.
You can substitute the beef for lamb or pork mince, or a mixture of them. I personally suggest making this in advance, letting it cool, and then reheating to serve as reheated food always seems to taste better.
This recipe was kindly provided by Sacla, who produce a wonderful range of authentic Italian foods.
- Preheat oven to 200°C/Fan 180°C/Gas Mark 6.
- In a large bowl, mix together the mince, onion, breadcrumbs, parsley and egg. Take golf-ball sized amounts of the mixture and roll into balls.
- Heat the oil in a large frying pan over a medium-high heat and brown the meatballs for about 5 minutes.
- Tip the meatballs into an ovenproof dish.
- Shake jar and pour over the meatballs.
- Bake in the oven for 20 minutes, until the meatballs are cooked through and the sauce is bubbling.
- Sprinkle over the Parmesan, and serve. Buon Appetito!