Polpette al Sugo (Italian Meatballs in Tomato Sauce) Recipe

Polpette al Sugo (Italian Meatballs in Tomato Sauce) is a comforting, delicious dish that is beloved across Italy, especially in the central and southern regions, where it is commonly served with a side of pasta, polenta, or even simply with crusty bread. From my own personal experience, this dish can bring warmth and joy to any table, whether you’re cooking for family or entertaining guests. Let me show you how I make this classic dish that is so rich in flavor and tradition.

Notes on What to Expect:

This dish is a hearty, flavorful meal with tender, juicy meatballs simmered in a rich and savory tomato sauce. The key is slow cooking the meatballs in the sauce to let the flavors meld together perfectly. It’s a dish that improves with time, so leftovers are even better the next day.

Ingredients:

For the Meatballs (Polpette):

• 2/3 lb (300g) lean minced beef
• 2/3 lb (300g) minced pork
• 1 egg
• 2 tbsp grated Parmesan cheese
• 3 tbsp breadcrumbs
• 1 tbsp chopped parsley
• 3 cloves garlic, minced
• 2 tbsp toasted pine nuts
• Salt, pepper, pinch of nutmeg
• A pinch of chili flakes (optional)

For the Tomato Sauce (Sugo al Pomodoro):

• 2 cans San Marzano tomatoes
• 1 clove garlic, minced
• 2 tbsp extra virgin olive oil
• 1/3 cup chopped onions
• 1/3 cup chopped celery
• 1/3 cup chopped carrots
• Salt, pepper to taste
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Equipment Needed:

• Large mixing bowl
• Large skillet or saucepan
• Pot for boiling water
• Baking dish or casserole (optional)
• > Go get the must-have equipment and ingredients for creating a Savory  #Polpette al Sugo  now.

Method:

1. Prepare the Meatballs:

• Combine the meats: In a large bowl, mix the minced beef and pork.
• Add the flavorings: Add the egg, Parmesan, breadcrumbs, parsley, garlic, pine nuts, salt, pepper, and a pinch of nutmeg. Mix well until everything is fully incorporated.
• Shape the meatballs: Roll the mixture into small, bite-sized balls (about the size of a golf ball).
• Fry the meatballs: Heat some olive oil in a skillet over medium heat and brown the meatballs on all sides (around 6–8 minutes). Set aside.

2. Make the Tomato Sauce:

• Cook the aromatics: In the same skillet, add more olive oil and sauté the onions, garlic, celery, and carrots until softened (about 5–6 minutes).
• Add the tomatoes: Crush the canned tomatoes and add them to the skillet, stirring to combine. Season with salt, pepper, and simmer for about 15 minutes.
• Simmer with the meatballs: Gently place the browned meatballs into the sauce and cover them with the tomato mixture. Simmer for 25-30 minutes, ensuring the meatballs are fully cooked through.

3. Optional: Serve with Polenta:

• Prepare polenta as directed, or serve over pasta if preferred. If serving with polenta, you can cook it according to package instructions, and once ready, serve the meatballs on top.

Variations & Tips:

• Gluten-free: Substitute breadcrumbs with gluten-free options like rice flour or ground almonds.
• Dairy-free: Skip the Parmesan and use a dairy-free cheese or nutritional yeast for flavor.
• Add herbs or spices: Customize the flavor by adding herbs like rosemary, thyme, or spices like cumin or fennel seeds.

Substitutions:

• You can experiment with different meats, such as veal or turkey, for a lighter version.
• For a spicier touch, feel free to add more chili flakes or even a dash of smoked paprika.
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Nutritional Information (Per Serving):

• Calories: Approximately 604 kcal
• Fat: 35g
• Protein: 43g
• Carbs: 30g
• Fiber: 4g

I hope this guide has made making Polpette al Sugo seem a little less daunting. Or have you tried it before? Please, be honest, and let me know in the comment below. I like to hear feedback from a real person like you, so please leave your honest comment.