Polpette in Sugo (Italian Meatballs in Tomato Sauce)
There’s no messy frying in this classic recipe for polpette in sugo, or meatballs in tomato sauce. Simply brown the meatballs in a little olive oil and then make the sauce in the same pot. As they cook, the savory meatballs flavor the sauce, making for a rich-tasting dinner that your family will love. Serve this hearty dish with garlic bread and a simple salad.
Servings: 24 Meatballs
Ingredients
- 1 cup fresh breadcrumbs (see note)
- 3/4 cup whole milk, low fat milk, or water
- 1 pound ground beef, lean ground beef at 85-lean or leaner
- 2 tablespoons finely chopped Italian parsley leaves
- 1 large garlic clove, finely grated or minced
- 1 large egg, lightly beaten
- 2 tablespoons freshly grated parmesan cheese, plus more for serving
- 2 tablespoons freshly grated Pecorino Romano cheese
- 2 tablespoons dry white wine (optional)
- Kosher salt
- 1/4 cup extra-virgin olive oil, plus more as needed
- 1/2 yellow onion, finely chopped
- 5 cups tomato purée, (or tomato passata)
- Pinch of red pepper flakes (optional)
- 1 small carrot, peeled and halved
- Handful of fresh basil leaves
Instructions
- Get ready. In a small bowl, stir together the breadcrumbs and milk. Let sit until the bread has softened, about 5 minutes. Line a large plate or baking sheet with parchment paper and set aside.
- Make the meatball mixture. Squeeze the breadcrumbs to remove excess milk, then transfer them to a large bowl. Add the ground beef, parsley, garlic, egg, cheeses, wine, and a generous pinch of salt. Mix by hand or with a spatula until thoroughly combined.
- Form the meatballs. Pinch off pieces of the mixture—slightly larger than a golf ball—and form them into 12 balls (about 2-inches in diameter). Set the meatballs on the prepared baking sheet as you go.
- Brown the meatballs. In a large heavy-bottomed saucepan or Dutch oven, heat 2 tablespoons of olive oil on medium until the oil shimmers. Add half of the meatballs and carefully sear, turning until they’re lightly browned on all sides, about 5 minutes in total. Repeat the second half, returning the browned meatballs to the lined plate as you go.
- Start the sauce. Lower the heat to medium-low and add 2 more tablespoons olive oil to the pan where you browned the meatballs. Stir in the onion and cook until softened, about 5 minutes. Stir in the tomato passata, carrot, and a pinch of red pepper flakes (if using). Pour 1 cup water into the empty passata bottle or can and swish it around, then pour this into the pan, stirring to combine everything.
- Simmer the meatballs. Carefully arrange the meatballs in the pan in a single layer. Raise the heat to medium, then cover the pan partially to bring the sauce to a simmer. Cook for 15 minutes, adjusting the heat to maintain a gentle simmer. Remove the lid and simmer on medium-low heat until the sauce is nicely thickened and the meatballs are cooked through, about 15 minutes more.
- Finish and serve. Tear or roughly chop the basil leaves and gently stir them into the pan. Transfer the meatballs to shallow serving bowls or deep plates and spoon some sauce on top. Sprinkle with freshly grated parmesan cheese and serve.
Notes
- This recipe will make about 24 large meatballs and will serve up to 6 people.
- Use stale bread: The best bread for these meatballs is one that has a sturdy crumb and is about a day or two old. Zap it in a food processor, use a bread knife to cut it into cubes, or just tear it with your fingers.
- Try not to over handle the meatball mixture. Mix until everything is well-incorporated, but try not to overwork it or the meatballs will toughen.
- Visit our shop to browse quality Mediterranean ingredients including olive oils, honey, jams, and spices.
Nutrition
Calories: 104.5kcal | Carbohydrates: 9.1g | Protein: 6.1g | Fat: 5.2g | Saturated Fat: 1.5g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2.7g | Trans Fat: 0.1g | Cholesterol: 20.8mg | Sodium: 80.6mg | Potassium: 338.1mg | Fiber: 1.4g | Sugar: 3.5g | Vitamin A: 758.7IU | Vitamin C: 6.6mg | Calcium: 40.9mg | Iron: 1.7mg
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