Family friendly Italian

Meatballs al forno (baked meatball casserole)

Name: Meatballs al forno (baked meatball casserole) recipe
Yield: 4
Cuisine: /italian
Ingredients: 60ml olive oil; 5 garlic cloves, thinly sliced; 2.00 tsp dried oregano; 100ml red wine; 800g can diced tomatoes; 1/4 bunch basil, leaves picked, torn, plus extra to serve; 50.00g breadcrumbs; 50g mozzarella; 20.00 ml parmesan; 20.00 ml chopped thyme leaves; 700g cooked (400g uncooked) casarecce pasta (substitute penne or fusilli); 30.00 ml white wine; 350g beef mince; 150g pork mince; 165.00 ml cheese; 1 tsp fennel seeds, toasted, lightly crushed; 1 tsp finely chopped rosemary; 1 tsp each finely chopped thyme; 1 egg

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P72 Meatballs al forno (baked meatball casserole)

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by Mike McEnearney

Chef and delicious. columnist

May 24, 2023

From weeknight dinners to weekend entertaining, this one-pan take on meatballs and pasta will hit the spot. 'Al forno' in Italian translates as 'to the oven' or 'baked'.

1/4 cup (60ml) extra virgin olive oil
5 garlic cloves, thinly sliced
1 tsp dried oregano
100ml red wine
800g can diced tomatoes
1/4 bunch basil, leaves picked, torn, plus extra to serve
1/2 cup (25g) panko breadcrumbs
1/2 cup (50g) grated mozzarella
1 tbs finely grated Parmigiano Reggiano
1 tbs chopped thyme leaves
700g cooked (400g uncooked) casarecce pasta (substitute penne or fusilli)

Meatballs

1/3 cup (25g) stale breadcrumbs
1 1/2 tbs white wine
350g beef mince
150g pork mince
2/3 cup (50g) grated Parmigiano Reggiano
1 tsp fennel seeds, toasted, lightly crushed
1 tsp finely chopped rosemary
1 tsp each finely chopped thyme
1 tsp dried oregano
1 egg

Method

1.

To make the meatballs, place the breadcrumbs and white wine in a large bowl and set aside for 5 minutes to soak. Add remaining ingredients and season well. Using your hands, mix until well combined. Shape into 16 meatballs
2.

Heat 2 tbs oil in a 30cm-wide deep ovenproof frypan over high heat. Add meatballs and cook, turning occasionally, for 10 minutes or until browned all over. Transfer to a plate. Add garlic and oregano to pan, and season with salt flakes. Cook for 15 seconds, to soften but not colour garlic. Add wine and boil for 1-2 minutes until reduced by half. Add tomatoes, meatballs and 1/2 cup (125ml) water and bring to a simmer. Simmer for 5 minutes. Check seasoning (you may need a pinch of sugar). Add torn basil leaves.
3.

Preheat oven to 230°C/210°C fan-forced. Combine panko breadcrumbs, both cheeses, thyme and remaining 1 tbs oil in a small bowl until crumbs are fully coated.
4.

Fold cooked pasta into meatball sauce. Sprinkle over crumb mixture and bake for 15 minutes or until bubbling around the sides and the crumbs are golden brown.
5.

Top with extra basil leaves to serve.