Polpette al sugo – Italian meatballs in tomato sauce Recipe
Polpette al sugo are soft, aromatic meatballs braised in a simple tomato sauce. In Italian homes they’re often served on Sundays – sometimes with pasta, sometimes with mashed potatoes, and sometimes simply with a piece of bread for mopping up the sauce. They’re a bit like Polish meatballs, but with plenty of herbs, cheese and garlic.
Polpette al sugo are the essence of an Italian family lunch: soft meatballs full of herbs and Parmesan, braised in a thick, garlicky tomato sauce. Unlike many Polish meatballs they’re not cooked in water, but lightly browned and then simmered, which gives them a deep, slightly caramelised flavour. It’s a dish that can bring together at one table fans of pasta, potatoes and “bread for the sauce”.
Chef's tips
The meat shouldn’t be too lean – a bit of fat will keep the meatballs juicy; a beef–pork mix works best. Soak the roll or breadcrumbs well in milk and squeeze lightly, and knead the meat-and-bread mixture only until combined – overworking it makes the meatballs tough. Fry them over medium heat just until lightly browned and let the sauce do the rest of the work, gently bubbling for at least 20–25 minutes.
How to serve
Serve with spaghetti or rigatoni, generously covered with sauce and sprinkled with freshly grated Parmesan – the “like in an Italian movie” version for a lazy Sunday. They’re also great with creamy mashed potatoes and a simple green salad with vinaigrette, especially for a kid-friendly lunch. To drink, serve a medium-bodied red wine such as Chianti, or simply a glass of sparkling water with a slice of lemon if you’re having them on a weekday.
Ingredients
- meat - 500 g
- stale wheat roll or breadcrumbs - 40 g
- milk - 80 ml
- egg - 1 piece
- grated Parmesan or Grana Padano - 40 g
- garlic cloves - 3 pieces
- fresh parsley - 3 tablespoons
- tomato passata - 700 ml
- olive oil - 3 tablespoons
- salt
- freshly ground black pepper
- dried oregano or basil - 1 teaspoon
Preparation
- If using a stale roll, cut it into pieces and pour the milk over it in a small bowl. Set aside for 5–10 minutes until fully soaked, then squeeze out the excess milk. If using breadcrumbs, simply mix them with the milk until you get a thick paste.
- Put the ground meat into a large bowl, add the soaked roll, egg, grated cheese, 2 finely chopped garlic cloves, 2 tablespoons chopped parsley, salt and pepper.
- Knead the mixture with your hand for 2–3 minutes, until everything is well combined and the mixture is slightly sticky. If it’s too loose, add a bit more breadcrumbs.
- With wet hands, form meatballs about the size of a large walnut.
- Heat 2 tablespoons of olive oil in a large frying pan over medium heat. Add the meatballs and fry for 6–8 minutes, turning gently, until browned on all sides. They don’t need to be fully cooked through – they will finish cooking in the sauce. Transfer them to a plate.
- In the same pan add 1 tablespoon of olive oil, add 1 finely chopped garlic clove and fry for about 30 seconds, until fragrant but not browned.
- Pour in the tomato passata, add the dried oregano, a pinch of salt and pepper. Stir and bring to a gentle simmer.
- Carefully place the meatballs into the sauce so they are mostly submerged. Reduce the heat to low, cover and cook for 20–25 minutes, gently shaking the pan every few minutes so nothing sticks.
- Taste the sauce and adjust the seasoning with salt and pepper if needed. Sprinkle with the remaining chopped parsley.
- Serve the hot meatballs topped with the sauce, with pasta, rice, mashed potatoes or fresh baguette.
Storage
Store leftovers in an airtight container in the fridge for up to 3 days, or freeze for longer. Reheat gently in a saucepan, adding a little water if the sauce has thickened too much.
