Polpette al Sugo (Italian Meatballs in Tomato Sauce)
Local name: Polpette al sugo
In short: Tender beef and pork meatballs with bread, egg, parsley and Parmigiano, simmered in a simple tomato sauce. A family favorite served with bread or pasta. It takes about 1 h 5 min in total and makes 6 servings.
- Prep
- 25 min
- Cook
- 40 min
- Total
- 1 h 5 min
- Servings
- 6
- Difficulty
- Easy
- Calories
- 400 kcal
Polpette are the meatballs Italian families make on a Sunday, simmered in tomato sauce and eaten with plenty of bread. In Italy they are usually a main dish on their own, not served on a mound of spaghetti, a pairing made famous by Italian-American cooks. Soaking the bread in milk keeps them tender, and a gentle simmer keeps them from toughening.
Instructions
- Tear the bread into small pieces and soak it in the milk for 5 minutes. Squeeze out the excess milk with your hands and mash the bread to a paste.
- In a large bowl, mix the bread with the beef, pork, egg, Parmigiano Reggiano, garlic, parsley, salt and pepper. Mix gently with your hands until just combined, since overmixing makes meatballs tough.
- With damp hands, roll the mixture into balls the size of a walnut, about 40 g (1 1/2 oz) each, and set them on a tray.
- For the sauce, warm the oil in a wide, deep pan over medium heat. Cook the onion for 5 minutes until soft, then add the garlic for 1 minute. Add the tomatoes, salt and basil and bring to a simmer.
- Lower the meatballs into the sauce one at a time. Cover and simmer on low heat for 30 minutes, turning them gently once, until they reach 71°C (160°F) in the center.
- Uncover and simmer for 5 minutes to thicken the sauce. Serve hot with bread, polenta or pasta.
Tips
- For a deeper flavor, brown the meatballs in a little oil for 5 minutes before adding them to the sauce. The sauce will pick up extra flavor from the pan.
- Use all beef or all pork if you prefer, but keep some fat in the mix. Meatballs made with very lean meat turn dry.
Questions and answers
Can I freeze polpette al sugo?
Yes. Freeze the cooked meatballs in their sauce for up to 3 months. Thaw overnight in the fridge and reheat gently on the stove until hot all the way through.
Why are my meatballs tough?
The mixture was overworked, the meat was too lean, or the sauce boiled hard. Mix only until combined, keep some fat in the meat and simmer gently.
Can I bake the meatballs instead?
Yes. Bake them on a lined tray at 200°C (400°F) for 18 to 20 minutes, then simmer them in the sauce for 10 minutes to finish and soak up flavor.
How long does it take to make Polpette al Sugo (Italian Meatballs in Tomato Sauce)?
About 1 h 5 min in total: 25 min of preparation and 40 min of cooking.
How many calories are in Polpette al Sugo (Italian Meatballs in Tomato Sauce)?
About 400 kcal per serving, with 23 g of protein, 14 g of carbohydrates and 28 g of fat. These values are estimates.
Nutrition per serving
| Calories | 400 kcal |
|---|---|
| Protein | 23 g |
| Carbohydrates | 14 g |
| Fat | 28 g |
| Fiber | 3 g |
| Sugar | 7 g |
| Sodium | 1000 mg |
Estimated values, calculated from the ingredients.
