Authentic Italian Meatballs in Tomato Sauce (Polpette al Sugo)
There's something magical about biting into a perfectly made meatball: The savory taste of the meat, the perfect crust that forms on the outside, and the tender, juicy softness within. it's not dry, but incredibly tender, and the tomato sauce wraps it in a flavorful embrace. Today, I'm letting you in on the secret to authentic Italian "Polpette al Sugo," and you won't believe how simple they are to make!
How to Prepare the Meatballs
The beauty of this recipe is that you only need one large bowl; no mixers or other gadgets are necessary. The key is getting the right consistency for the ingredients, and I'll explain the trick to achieving perfection every time.
My meatballs are made from a simple, classic mix:- Ground beef-pork mix
- Egg- Grated Parmesan cheese- Stale bread, soaked in milk- Fresh parsley- Garlic
After you've combined everything, use your hands to form little balls. You'll see how easy it is to get meatballs right with this ratio.
- Egg
The Secret to Moist Meatballs
Using stale bread—meaning old, hard bread—and softening it with milk is a tradition I remember from my grandmother's recipes. This way, you waste nothing and don't throw away bread you wouldn't eat because it's too hard. Let it sit in the milk for a few minutes until it swells up, then squeeze it with your hands to remove the excess liquid. This "panade" will ensure your meatballs are juicy, flavorful, and never, ever dry!
How to Make the Tomato Sauce
The meatball's best friend is a simple red sauce, and it only takes about 10 minutes to make. Sauté a finely chopped onion; it should almost melt into the olive oil. Once it's soft and golden (but not burned!), pour in about 200-250 grams of tomato passata. A traditional trick is to swish a little water in the empty passata jar and add it to the pan—this way you waste nothing and thin out the sauce just enough so it's not too thick. Let it simmer on low heat for 10 minutes—just the right amount of time to cook the meatballs.
Authentic Italian Meatballs in Tomato Sauce (Polpette al Sugo)
These authentic Italian meatballs are the definition of comfort food. Incredibly tender and juicy, thanks to a secret family trick, they are simmered in a simple, rich tomato sauce. Perfect with pasta, crusty bread, or all on their own!
- Total Time: 20 minutes
Ingredients
For the Meatballs:
-500 g (1.1 lbs) ground beef-pork mix (or all beef)
-1 large egg
-80 g (about 2 slices) stale bread, crusts removed
-100 ml (⅓ cup + 1 tbsp) milk
-50 g (½ cup) grated Parmesan cheese
-2 tablespoons fresh parsley, finely chopped
-1 garlic clove, minced
-Salt and black pepper, to taste
For the Sauce:
-250 ml (1 cup) tomato passata (or strained tomatoes)
-1 small onion, finely chopped
-3 tablespoons extra virgin olive oil
-A handful of fresh basil leaves
-Salt, to taste
Instructions
1. Prepare the Bread: In a small bowl, soak the stale bread in the milk for 5-10 minutes until soft. Then, squeeze out all the excess liquid with your hands.
2. Combine Meatball Mixture: In a large bowl, add the ground meat, the soaked bread, egg, grated Parmesan, parsley, and minced garlic. Season generously with salt and pepper.
3. Form the Meatballs: Gently mix everything with your hands until just combined. Do not overmix. Roll the mixture into evenly-sized golf ball meatballs.
4. Cook the Meatballs: Heat the olive oil in a large skillet over medium heat. Pan-fry the meatballs in batches for 8-10 minutes, turning them to get a golden-brown crust on all sides. Remove them from the skillet and set aside.
5. Make the Sauce: In the same skillet, sauté the chopped onion until soft and translucent. Pour in the tomato passata. Swirl a little water in the empty passata jar and add it to the pan. Season with salt and simmer for 10 minutes.
6. Simmer Together: Gently place the seared meatballs back into the skillet with the sauce. Let them simmer together for 5 more minutes to heat through and absorb the flavors.
7. Finish and Serve: Turn off the heat and stir in the fresh basil leaves. Serve immediately over pasta or with crusty bread.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
