Polpette al Sugo, or Meatballs in Tomato Sauce, is a beloved Italian dish that offers comforting flavors and is a staple in households throughout Italy. This recipe features tender, herb-infused meatballs simmered in a rich tomato sauce, making it perfect for a cozy family dinner. Serve these delicious meatballs with pasta, crusty bread, or polenta for a complete meal. Here's how to prepare Polpette al Sugo, along with a wine pairing to complement its hearty flavors.
Yields4 ServingsPrep Time30 minsCook Time40 minsTotal Time1 hr 10 mins
For the Meatballs:
1 pound (450g) ground beef
1/2 pound (225g) ground pork (optional; you can use all beef if preferred)
1/2 cup breadcrumbs
1/4 cup grated Parmesan cheese
1/4 cup milk
1 egg, beaten
2 cloves garlic, minced
2 tablespoons fresh parsley, chopped
Salt and freshly ground black pepper, to taste
For the Tomato Sauce:
2 tablespoons olive oil
1 onion, finely chopped
2 cloves garlic, minced
1 can (28 ounces) crushed tomatoes
1 teaspoon dried oregano
1 bay leaf
Salt and freshly ground black pepper, to taste
Fresh basil leaves, for garnish
1
Prepare the Meatballs: In a large bowl, combine the ground beef, ground pork, breadcrumbs, Parmesan cheese, milk, egg, garlic, parsley, salt, and pepper. Mix until just combined, being careful not to overmix. Form into 1.5-inch meatballs.
2
Brown the Meatballs: Heat a large skillet over medium-high heat. Add the meatballs in batches, turning occasionally, until browned on all sides. Remove the meatballs and set aside. They do not need to be cooked through at this point.
3
Make the Tomato Sauce: In the same skillet, heat the olive oil over medium heat. Add the onion and garlic, and sauté until softened, about 5 minutes. Add the crushed tomatoes, oregano, bay leaf, salt, and pepper. Bring to a simmer.
4
Cook the Meatballs in the Sauce: Return the meatballs to the skillet with the tomato sauce. Cover and simmer on low heat for 25-30 minutes, until the meatballs are cooked through and the sauce has thickened. Stir occasionally, and adjust seasoning as needed.
5
Garnish and Serve: Discard the bay leaf and garnish the dish with fresh basil leaves before serving. Serve hot with your choice of side.
Ingredients
For the Meatballs:
1 pound (450g) ground beef
1/2 pound (225g) ground pork (optional; you can use all beef if preferred)
1/2 cup breadcrumbs
1/4 cup grated Parmesan cheese
1/4 cup milk
1 egg, beaten
2 cloves garlic, minced
2 tablespoons fresh parsley, chopped
Salt and freshly ground black pepper, to taste
For the Tomato Sauce:
2 tablespoons olive oil
1 onion, finely chopped
2 cloves garlic, minced
1 can (28 ounces) crushed tomatoes
1 teaspoon dried oregano
1 bay leaf
Salt and freshly ground black pepper, to taste
Fresh basil leaves, for garnish
Directions
1
Prepare the Meatballs: In a large bowl, combine the ground beef, ground pork, breadcrumbs, Parmesan cheese, milk, egg, garlic, parsley, salt, and pepper. Mix until just combined, being careful not to overmix. Form into 1.5-inch meatballs.
2
Brown the Meatballs: Heat a large skillet over medium-high heat. Add the meatballs in batches, turning occasionally, until browned on all sides. Remove the meatballs and set aside. They do not need to be cooked through at this point.
3
Make the Tomato Sauce: In the same skillet, heat the olive oil over medium heat. Add the onion and garlic, and sauté until softened, about 5 minutes. Add the crushed tomatoes, oregano, bay leaf, salt, and pepper. Bring to a simmer.
4
Cook the Meatballs in the Sauce: Return the meatballs to the skillet with the tomato sauce. Cover and simmer on low heat for 25-30 minutes, until the meatballs are cooked through and the sauce has thickened. Stir occasionally, and adjust seasoning as needed.
5
Garnish and Serve: Discard the bay leaf and garnish the dish with fresh basil leaves before serving. Serve hot with your choice of side.
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