ingredients
  • Ground beef 650 g
  • Tomato puree 500 g (2 cups)
  • fiordilatte cheese 300 g
  • Milk 100 ml (1/2 cup) • 49 kcal
  • Grated parmesan cheese 60 g
  • wholemeal (or white) sliced bread 3 slices
  • Eggs 2 • 130 kcal
  • Parsley 1 bunch
  • Garlic 1 clove
  • Oregano
  • Extra virgin olive oil
  • salt and pepper to taste • 1 kcal
Calories refers to 100 gr of product

Meatballs alla pizzaiola are the even richer and more delicious version of the classic meatballs with tomato sauce. In our recipe, the beef meatballs are briefly browned in the oven, placed in a baking dish with a fresh tomato sauce and then cooked. Once ready, meatballs are covered with sliced ​​fiordilatte cheese and melted again in the oven, for a stringy and truly irresistible result (impossible not to soak some bread in the tomato sauce). It's an easy and quick dish to make, which will delight children and adults alike, perfect to serve as a second course at a family lunch or dinner. So let’s find out how to make perfect meatballs alla pizzaiola by following all the instructions and advice step by step.

How to make Meatballs alla Pizzaiola

Break up the bread and collect it in a bowl; pour the milk (1) and let it soak for half an hour.

Mix in the eggs, the fiordilatte cheese, a pinch of salt, a sprinkle of pepper and a little finely chopped parsley. Add the meat (2) and mix well.

With the mixture obtained, form many meatballs and place them gradually on a dripping pan, lined with a sheet of parchment paper (3). Bake in a static oven at 200 degrees C for about 10 minutes.

Meanwhile, collect the tomato puree in a bowl and season with the garlic (4), a pinch of salt and a drizzle of extra virgin olive oil.

Remove the meatballs from the oven and place them in an ovenproof dish, with a layer of tomato sauce, then cover them with more tomato sauce (5).

Drizzle with extra virgin olive oil (6), sprinkle with some oregano and cook in a static oven at 200 degrees C for about 20 minutes.

Cut the fiordilatte cheese into slices, squeeze them carefully and spread them on the meatballs (7); then bake again for a few minutes, just long enough for the fiordilatte cheese to melt.

Remove the meatballs from the oven, complete with another sprinkle of oregano and serve hot (8).

How to store Meatball Pizzaiola

Meatballs pizzaiola can be stored in the refrigerator for 1-2 days, in a special airtight container; just before eating, heat them in the oven or microwave oven until the fiordilatte cheese has melted completely.