Bake and Brown Meatballs 🇮🇹
On my trip to Toronto, I had the most delicious meatballs at Taverna Mercatto! I asked the waiter how the chef prepared them and what he told me kind of shocked me because I always made mine the exact opposite way! They were so incredibly moist and delicious you know I had to try it! Not only is my bake method different, I also added ricotta into my meatball recipe to get an extra moist result just as the recipe called for at Taverna Mercatto. Now this is not their exact meatball recipe, I just took a few of their tips, added the ricotta based on their recommendation, and then used my usual recipe.
After baking, then browning and adding the ricotta I realized a couple of things: not only did the meatballs stay together and they didn’t fall apart in my sauce while simmering, but they also were very moist and delicious! Are you ready to try the bake then brown method? Then let’s do it!
I have had this Copper Chef Stainless-Steel Titan Fry, 9.5 inch with 8 inch Pan for years and it is my go to pan for all my recipes! I especially use this pan for all my one pot meals because the pan with the lid can go in the oven and it offers maximum heat retention!
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🍅 Homemade Sauce Recipe
🗒 More Delicious Meatball Recipes
👝 How to Store Leftovers
Store in an air-tight container for 3 – 5 days in the refrigerator.
🤔 Common Questions
Yes, you can use all ground chuck if you prefer, but the pork adds a juicy, tender texture and a boost of flavor!
Absolutely. You can pan-fry them fully if you want a crispier crust. Baking first, then searing, helps them hold their shape and keeps the inside tender!
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Bake and Brown Meatballs
Equipment
Ingredients
- ¾ lb ground chuck
- ½ lb ground pork
- ¼ cup chopped fresh parsley
- 6 garlic cloves chopped
- ¼ cup grated pecorino romano
- ⅓ cup italian breadcrumbs
- 1 egg
- ½ cup ricotta cheese
- 1 tsp salt
- 1 tsp black pepper
- 3 – 4 tbsp olive oil
- Homemade sauce for serving
Instructions
- In a large bowl add in ground chuck, ground pork, parsley, garlic, pecorino romano, breadcrumbs, egg, ricotta, salt, and black pepper. Using your hands mix that together until incorporated but DON’T OVERMIX!
- Line two baking sheets with parchment paper. Begin rolling the meat mixture into meatballs and arrange them on the baking sheet, leaving about 1 inch of space between each. Bake them in the oven at 400°F for 12 minutes. Once the meatballs are done, set them aside.
- Heat up a pan with olive oil. Now, add in the partially cooked meatballs and quickly brown them on a medium-high heat for about 1 – 2 minutes. Once they are done, pop them into your homemade or store bought sauce and let them simmer in the sauce at a low heat for at least 30 minutes or all day. Serve as is or over pasta and garnish with freshly grated pecorino romano. Enjoy!
Nutrition
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Melissa thank you for all your wonderful recipes. I made the lemon pepper chicken as well the rice it was delicious everyone loved it. I’ve been following for sometime. You are a beautiful soul and l see you enjoy quite a few of our spanish seasoning. l’ve made quite a few of your recipes and always on point.Going to do the one you can’t call it a chicken parmesan. It looks delicious. Going to buy your cookbook it would be easier to follow it from the book.KeeYoyr an awesome chef.p up with that beautiful smile and good sense of humor.
Thank you so very much! This message made my day 🥰🥰🥰🥰🥰