Meatballs al Forno in Arrabbiata Sauce

How to make Meatballs al Forno in Arrabbiata Sauce.


For the meatballs:

  • 1 pound ground beef
  • 1 pound ground pork
  • 1 teaspoon garlic, minced
  • 1/2 cup onion, minced
  • 1 egg
  • 1/2 cup whole milk
  • 1/2 cup breadcrumbs
  • 2 tablespoons fresh parsley, roughly chopped
  • 1 teaspoon black pepper, ground
  • 1 tablespoon salt

For the arrabbiata sauce:

  • 1 cup extra virgin olive oil
  • 2 tablespoons red chilli flakes
  • 2 cups onion, diced
  • 2 tablespoons garlic, minced
  • 28 ounces canned whole peeled tomatoes (preferably San Marzano), roughly chopped
  • 1 tablespoon oregano, dried
  • 1 tablespoon salt


  1. Preheat oven to 350F degrees.
  2. In a large bowl, mix all the ingredients for the meatballs until thoroughly combined and let rest in the refrigerator for 30 minutes.
  3. Portion into 3-ounce meatballs, and place 2 inches apart on a baking sheet.
  4. Bake for 20 to 30 minutes.
  5. While the meatballs are in the oven, sauté the chilli flakes in the olive oil in a large skillet over low heat for 5 minutes.
  6. Be sure not to burn the chilli flakes.
  7. Add the onion, garlic, and salt and cook until the onions are translucent.
  8. Add the canned tomatoes and oregano.
  9. Bring sauce to a boil, then remove from heat.
  10. Puree sauce in a blender in batches until smooth.
  11. Return pureed sauce to skillet, add the par-baked meatballs to the sauce, and simmer over low heat for 30 minutes.
  12. Serve and enjoy!
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