Baked Meatballs in Spicy Arrabbiata Sauce

Baked Meatballs in Spicy Arrabbiata Sauce

Bite into Tasty Meatballs, LA-Style! Get ready to whip up some fantastic Meatballs al Forno in Arrabbiata Sauce, straight from the heart of LA, inspired by Public School on Tap. In this recipe, we'll show you how to create mouthwatering meatballs accompanied by an "angry" tomato sauce that'll elevate your dinner game.

A perfect blend of pork and beef, accented with garlic, onion, and parsley, these tender meatballs will make your taste buds dance. We're talkin’ classic comfort food here. Whip them up, bake 'em, and drench 'em in a rich, tomatoey arrabbiata sauce for a restaurant-quality meal at home. Pro tip: Use San Marzano tomatoes for an authentic touch - they're a pantry staple you'll want to keep on hand.

Serve these saucy meatballs over your favorite pasta, or with grilled bread, and crown them with fresh basil and large shavings of Parmesan before diggin' in. Meatballs can be prepped ahead of time, making them perfect for busy weeknights or whenever you need a quick meal fix.

Easy Peasy! A restaurant-worthy dish that won't leave you breaking a sweat.

• Difficulty: Super Simple
• Total: 2 hours (1 hour Active)

Ingredients (20)

For the meatballs:

• 1 pound ground pork butt
• 1 pound 85% lean ground beef
• 1 teaspoon minced garlic
• 1/2 cup finely chopped onion
• 1 egg
• 1/2 cup whole milk
• 1/2 cup plain breadcrumbs
• 2 tablespoons roughly chopped fresh parsley
• 1 teaspoon ground black pepper
• 1 tablespoon kosher salt
• Torn basil leaves (for garnish)
• Shaved Parmesan, for garnish

For the arrabbiata sauce:

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

Instructions

1. Preheat your oven to 350°F (175°C). In a large bowl, mix all meatball ingredients until thoroughly combined. Chill for 30 minutes.
2. Form 3-ounce meatballs, place them 2 inches apart on a baking sheet, and bake for 20-30 minutes until lightly browned and cooked through.
3. To prepare the sauce, sauté chili flakes in olive oil in a large skillet over low heat for 5 minutes without burning. Add onions, garlic, and salt, then cook until onions are translucent.
4. Stir in the canned tomatoes and oregano. Bring the sauce to a boil then remove from heat.
5. Puree the sauce in a blender in batches until smooth, then return it to the skillet. Add par-baked meatballs to the sauce and simmer over low heat for 30 minutes.
6. Serve with shaved Parmesan cheese and torn basil leaves.

If you're feeling adventurous, try throwing in some extra ingredients like crushed red pepper flakes or grated Parmesan for added kick. You can also experiment with different meat combinations, like adding veal or ground turkey to adjust the flavors to your preference.

Enjoy the culmination of cultural flavors with these LA-inspired 'Meatballs al Forno in Arrabbiata Sauce'. Follow the provided instructions to create tender meatballs infused with garlic, onion, and parsley, then bake them and drench them in a rich, spicy tomato sauce. To elevate the dish, consider adding a touch of crushed red pepper flakes or grated Parmesan for a captivating taste. Garnish with fresh basil leaves before savoring this delightful fusion of Italian and Californian cuisines.

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