Wood-Fired Meatballs
Smoky, tender meatballs in rich tomato sauce—perfect with pasta, on pizza, or served solo. A versatile, crowd-pleasing favorite.
- Prep Time
- 15 minutes
- Cook Time
- 10 minutes
Ingredients
- Serves
- 4
Equipment Needed
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Instructions
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Step 1
Preheat your pizza oven to 400°C (750°F) (stone floor temperature).
Step 2
Use a pestle and mortar to grind the fennel seeds, chilli flakes, dried oregano, chopped sage and chopped rosemary together, then mix with the pork and veal mince in a large bowl. Add the breadcrumbs, grated Parmigiano Reggiano, mustard and egg and a good pinch each of salt and pepper.
Step 3
Divide the mix into 25g (0.9oz) meatballs and set to one side.
Step 4
Heat a cast-iron pan in the oven for a few minutes, then add the oil and the meatballs and cook for 5–6 minutes, shaking the pan regularly.
Step 5
Spoon the tomato sauce over the meatballs, swirl the pan to emulsify the fat into the sauce and place back in the oven for 2–3 minutes. Remove the meatballs from the oven and grate over a generous amount of Parmigiano Reggiano before serving.
