Polpette al sugo, or Italian meatballs in tomato sauce, is a classic dish loved by many. Here’s a simple recipe to make them:
Ingredients:
For the meatballs:
- 500g ground beef (you can also use a mix of ground beef and pork)
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 egg
- 2 cloves garlic, minced
- 2 tablespoons chopped fresh parsley
- Salt and pepper to taste
For the sauce:
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 800g canned crushed tomatoes
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Fresh basil leaves for garnish (optional)
Instructions:
- Prepare the meatballs:
- In a large mixing bowl, combine the ground beef, breadcrumbs, Parmesan cheese, egg, minced garlic, chopped parsley, salt, and pepper.
- Mix everything together until well combined.
- Shape the mixture into small meatballs, about 1 to 1.5 inches in diameter.
- Cook the meatballs:
- Heat olive oil in a large skillet over medium heat.
- Once the oil is hot, add the meatballs in batches, making sure not to overcrowd the pan.
- Cook the meatballs until browned on all sides, about 6-8 minutes. Transfer them to a plate and set aside.
- Prepare the sauce:
- In the same skillet, add a bit more olive oil if needed.
- Add the chopped onion and cook until softened, about 5 minutes.
- Stir in the minced garlic and cook for another minute.
- Pour in the crushed tomatoes and dried oregano. Season with salt and pepper to taste.
- Bring the sauce to a simmer and let it cook for about 10 minutes, allowing the flavors to meld together.
- Combine and simmer:
- Once the sauce has simmered for a bit, add the cooked meatballs back into the skillet, along with any juices that may have accumulated on the plate.
- Gently stir to coat the meatballs in the sauce.
- Cover the skillet with a lid and let the meatballs simmer in the sauce for an additional 15-20 minutes, or until the meatballs are cooked through and the sauce has thickened slightly.
- Serve:
- Once the meatballs are cooked, remove the skillet from the heat.
- Serve the meatballs and sauce hot, garnished with fresh basil leaves if desired. They are delicious on their own, with pasta, or with crusty bread for dipping.
Enjoy your homemade polpette al sugo!