These oven-baked Italian meatballs with ham and Parmesan are tender, juicy, and full of flavour, with a delicious golden, crispy coating. Made with ground beef or veal, Italian seasonings, grated bread, and Parmigiano Reggiano, they are simple to prepare and make a wonderful addition to a family meal.
In Italy, meatballs, known as polpette, come in countless variations, with recipes passed down through generations and adapted to local traditions and family tastes. Along with meat, they may contain vegetables, bread, Parmesan cheese, cooked ham, or mortadella. Some are coated in breadcrumbs and fried before being simmered in tomato sauce, while others are baked in the oven, either with or without sauce.
This recipe is a delicious oven-baked version. The meatballs develop a lightly browned, crispy exterior while remaining soft and juicy inside. They are perfect served hot as a main course, accompanied by their cooking juices, or enjoyed cold as a tasty appetiser.
Oven-Baked Italian Meatballs with Ham
Equipment
- mixing bowl for the meat
- Baking dish
- Cutting board
Ingredients
- 300 gr ground veal or beef
- 100 gr ham
- 1 raw egg
- 3 tbsp finely grated Parmesan cheese
- 1 piece stale bread crust
- salt
- nutmeg
For backing
- Olive oil
For the coating
- 1 tbsp finely grated Parmesan cheese
- 5 tbsp breadcrumbs
Instructions
- Mix the ground meat with the finely chopped ham, grated stale bread crust, and finely grated Parmesan cheese. Add the egg, season with salt, and grate in some nutmeg. Mix the meatball mixture until smooth and well combined (photo 1).
- Shape the mixture into meatballs about 3 cm in diameter and place them on a cutting board (photo 2). Prepare the coating by mixing the grated Parmesan cheese with the breadcrumbs (photo 3), then roll each meatball in the mixture (photo 4). Lightly grease the bottom of a baking dish with olive oil and arrange the coated meatballs inside (photo 5).
- Place the meatballs in a preheated oven at 180°C (350°F) for 20 minutes. During this time, the ham meatballs will begin to brown. Then pour approximately 1 cup of water into the baking dish. Continue baking for another 10-15 minutes at the same temperature, 180°C (350°F).
- Turn off the oven and leave the meatballs inside for another 5 minutes to rest. They are then ready to serve! Enjoy them with some of the cooking juices left in the baking dish or serve them without.
