Dish

Polpette al sugo

Italian meatballs in tomato sauce

The meatballs are made by combining ground beef, breadcrumbs, Parmesan cheese, eggs, and seasonings. The mixture is then formed into small balls and browned in a pan before being added to a tomato sauce made from canned tomatoes, garlic, onions, and herbs. The dish is typically served over pasta or with crusty bread for dipping in the sauce.

European cuisine› Mediterranean cuisine› Italian cuisine

Meat Dish› Ground Meat Dish› Meatballs

Origins and history

Polpette al sugo is a traditional Italian dish that has been enjoyed for generations. It is believed to have originated in the southern region of Italy and has since become a staple in Italian cuisine.

Dietary considerations

This dish is not suitable for vegetarians or those with gluten or dairy allergies. It is high in protein and carbohydrates.

Variations

There are many variations of this dish, including using different types of meat such as pork or veal, adding vegetables to the sauce, or using different herbs and spices.

Presentation and garnishing

Polpette al sugo can be garnished with fresh herbs, such as basil or parsley, and a sprinkle of Parmesan cheese.

Tips & Tricks

To make the meatballs extra tender, soak the breadcrumbs in milk before adding them to the mixture.

Side-dishes

Polpette al sugo is often served with a side of pasta, such as spaghetti or rigatoni. A simple green salad or roasted vegetables can also be served alongside the dish.