Polpette al forno

Kids just love meatballs… But how should you prepare them? What is actually better: frying in the pan or baking in the oven? Between the two, baking is actually the healthier option, because the process requires less fat. But there are disadvantages as well, because baking is definitely a slow cooking method and even preparing small quantities requires a lot of energy. But baked goods are generally speaking also very tasty – if cooked with accurate time, temperature and measured ingredients – because they cook in their own juices. These delicious Italian meatballs can be served with potatoes and a fresh salad. Alternatively you can serve them as a party snack.

Polpette al forno


500 gr/1 lb lean minced beef

2-3 Italian sausages, casing removed

3-5 garlic cloves, minced

50 gr/ 1 2/3 oz breadcrumbs

100 gr/ 3.5 oz freshly grated Parmigiano

fresh flat leaf parsley, chopped

salt and pepper to taste

3 eggs

olive oil


Remove the casing of the sausages. Mix the minced beef, the sausages, garlic, Parmigiano, the breadcrumbs and all the spices in a bowl. Add the eggs and mix thoroughly. Cover the bowl with a plastic wrap and put it into the fridge for at least 30 minutes. Roll the mixture into balls (diameter 1.5 inch/ca. 4 cm). Set the balls into a lightly oiled baking dish and bake in the oven, preheated to 180C/355F, for 40 minutes or until the surface of the meatballs has browned. Serve the sizzlingly hot meatballs with potatoes and a salad of your choice.

Polpette al forno


3 thoughts on “Polpette al forno

  1. I often bake my meatballs before putting them in the sauce. It helps to drain the fat off BUT, I sure do love the taste of meatballs browned in a frying pan! This recipe looks delicious – I love that you include Italian sausage in your mixture!!

    • I couldn’t agree more, in fact in Romania we always fry meatballs before adding the sauce 🙂
      regards, Oana

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