Polpette di Carne al Sugo Recipe Guide

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Polpette di Carne al Sugo

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Course Main Course

Cuisine Italian

Equipment

• Equipment Needed
• Mixing bowl
• Large skillet or frying pan
• Saucepan for the sauce
• Baking sheet (optional for browning meatballs)
• Spatula or tongs
• Measuring cups and spoons
• Knife and cutting board

Ingredients

  

• Ingredients
• For the Meatballs:
• 1 lb 450g ground beef (or a mix of beef and pork)
• 1 cup breadcrumbs Italian-style preferred
• 1/4 cup grated Parmesan cheese
• 1/4 cup fresh parsley chopped (or 1 tbsp dried parsley)
• 1 large egg
• 2 cloves garlic minced
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp dried oregano
• 1/2 tsp dried basil
• For the Sauce:
• 1 can 28 oz crushed tomatoes
• 1 small onion diced
• 2 cloves garlic minced
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1 tsp sugar optional, to cut acidity
• 1/4 cup fresh basil chopped (or 1 tbsp dried basil)
• Olive oil for cooking

Instructions

 

• Method
• Prepare the Meatball Mixture:
• In a large mixing bowl, combine the ground beef, breadcrumbs, Parmesan cheese, parsley, egg, minced garlic, salt, pepper, oregano, and basil. Mix well until all ingredients are thoroughly incorporated.
• Form the Meatballs:
• Using your hands, form the mixture into meatballs about 1-1.5 inches in diameter. Place them on a baking sheet or plate as you go.
• Brown the Meatballs:
• In a large skillet, heat a drizzle of olive oil over medium heat. Add the meatballs in batches, being careful not to overcrowd the pan. Cook until browned on all sides, about 5-7 minutes. Remove the meatballs from the skillet and set aside.
• Prepare the Sauce:
• In the same skillet, add a bit more olive oil if necessary, then sauté the diced onion until translucent, about 3-5 minutes. Add the minced garlic and cook for an additional minute.
• Simmer the Sauce:
• Pour in the crushed tomatoes, salt, pepper, sugar (if using), and basil. Stir well and bring to a simmer. Let the sauce cook for about 10 minutes to develop flavors.
• Add Meatballs to the Sauce:
• Gently place the browned meatballs back into the skillet with the sauce. Cover and let simmer for an additional 20-30 minutes, allowing the meatballs to absorb the sauce flavors.
• Serve:
• Once the meatballs are cooked through and the sauce is thickened, serve them hot over pasta, polenta, or with crusty bread. Garnish with additional parsley or Parmesan cheese if desired.
• Variations
• Vegetarian Option: Substitute ground meat with plant-based meat alternatives or make lentil-based meatballs.
• Gluten-Free: Use gluten-free breadcrumbs or oats to bind the meatballs.
• Spicy Kick: Add crushed red pepper flakes to the sauce for a bit of heat.

Keyword Polpette, Polpette di Carne, Polpette di Carne al Sugo

Polpette di Carne al Sugo, or meatballs in tomato sauce, is a classic Italian dish that brings warmth and comfort to the table. These savory meatballs are made with ground meat, fresh herbs, and spices, then simmered in a rich tomato sauce that infuses them with flavor. From my own personal experience, these meatballs are a crowd-pleaser, perfect for family dinners or special occasions. The combination of tender meatballs and tangy tomato sauce is simply irresistible.

Let me show you how I make Polpette di Carne al Sugo, complete with tips and variations to suit your preferences.

Notes on What to Expect

When you make Polpette di Carne al Sugo, expect tender, flavorful meatballs simmered in a delicious, rich tomato sauce. The aroma will fill your kitchen and create a comforting atmosphere that invites everyone to the table.

Recipe Overview

• Prep Time: 30 minutes
• Cook Time: 40 minutes
• Time to Stand: 10 minutes
• Total Time: 1 hour 20 minutes
• Ease of Cooking: Easy
• Servings: 4-6
• Calories: Approximately 450 per serving
• Cost of Ingredients: $15-$20 (depending on local prices)
• Cuisine: Italian
• Course: Main Course

Equipment Needed

• Mixing bowl
• Large skillet or frying pan
• Saucepan for the sauce
• Baking sheet (optional for browning meatballs)
• Spatula or tongs
• Measuring cups and spoons
• Knife and cutting board
• > Go here to buy the must-have equipment and ingredients for creating a Savory  # #Polpette di Carne al Sugo  now.

Ingredients

For the Meatballs:

• 1 lb (450g) ground beef (or a mix of beef and pork)
• 1 cup breadcrumbs (Italian-style preferred)
• 1/4 cup grated Parmesan cheese
• 1/4 cup fresh parsley, chopped (or 1 tbsp dried parsley)
• 1 large egg
• 2 cloves garlic, minced
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp dried oregano
• 1/2 tsp dried basil

For the Sauce:

• 1 can (28 oz) crushed tomatoes
• 1 small onion, diced
• 2 cloves garlic, minced
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1 tsp sugar (optional, to cut acidity)
• 1/4 cup fresh basil, chopped (or 1 tbsp dried basil)
• Olive oil for cooking
• > Go here to buy the must-have equipment and ingredients for creating a Savory  # #Polpette di Carne al Sugo  now.

Method

1. Prepare the Meatball Mixture:
   • In a large mixing bowl, combine the ground beef, breadcrumbs, Parmesan cheese, parsley, egg, minced garlic, salt, pepper, oregano, and basil. Mix well until all ingredients are thoroughly incorporated.
2. Form the Meatballs:
   • Using your hands, form the mixture into meatballs about 1-1.5 inches in diameter. Place them on a baking sheet or plate as you go.
3. Brown the Meatballs:
   • In a large skillet, heat a drizzle of olive oil over medium heat. Add the meatballs in batches, being careful not to overcrowd the pan. Cook until browned on all sides, about 5-7 minutes. Remove the meatballs from the skillet and set aside.
4. Prepare the Sauce:
   • In the same skillet, add a bit more olive oil if necessary, then sauté the diced onion until translucent, about 3-5 minutes. Add the minced garlic and cook for an additional minute.
5. Simmer the Sauce:
   • Pour in the crushed tomatoes, salt, pepper, sugar (if using), and basil. Stir well and bring to a simmer. Let the sauce cook for about 10 minutes to develop flavors.
6. Add Meatballs to the Sauce:
   • Gently place the browned meatballs back into the skillet with the sauce. Cover and let simmer for an additional 20-30 minutes, allowing the meatballs to absorb the sauce flavors.
7. Serve:
   • Once the meatballs are cooked through and the sauce is thickened, serve them hot over pasta, polenta, or with crusty bread. Garnish with additional parsley or Parmesan cheese if desired.

Variations

• Vegetarian Option: Substitute ground meat with plant-based meat alternatives or make lentil-based meatballs.
• Gluten-Free: Use gluten-free breadcrumbs or oats to bind the meatballs.
• Spicy Kick: Add crushed red pepper flakes to the sauce for a bit of heat.

Tips and Substitutions

• If you have leftovers, Polpette di Carne al Sugo can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to a month.
• Feel free to experiment with different herbs and spices based on your taste preferences.
• Using a combination of meats (like beef and pork) can add more flavor and moisture to the meatballs.
• > Go here to buy the must-have equipment and ingredients for creating a Savory  # #Polpette di Carne al Sugo  now.

Nutritional Information Per Serving

• Calories: 450
• Protein: 30g
• Fat: 25g
• Carbohydrates: 30g
• Fiber: 2g
• Sugars: 6g

Closing

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