Polpette al Sugo

Ingredients

• Meatballs: Meatballs:
• 500g (1.1 lb) ground beef 500g (1.1 lb) ground beef
• 500g (1.1 lb) ground pork 500g (1.1 lb) ground pork
• 1 cup breadcrumbs 1 cup breadcrumbs
• 1/2 cup grated Parmesan cheese 1/2 cup grated Parmesan cheese
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1/4 cup fresh parsley, chopped 1/4 cup fresh parsley, chopped
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/4 teaspoon black pepper 1/4 teaspoon black pepper
• 2 eggs, beaten 2 eggs, beaten
• Tomato Sauce: Tomato Sauce:
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 800g (28 oz) canned crushed tomatoes 800g (28 oz) canned crushed tomatoes
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• 1/4 cup fresh basil, chopped 1/4 cup fresh basil, chopped
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1/2 teaspoon sugar 1/2 teaspoon sugar
• Salt and pepper to taste Salt and pepper to taste
• Olive oil, for cooking Olive oil, for cooking

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 25g, 9g
• Carbohydrates (total, sugars): 20g, 5g
• Protein: 35g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   In a large bowl, combine all the meatball ingredients and mix well until evenly combined.
2. 2.
   Shape the mixture into small meatballs, about 1 inch in diameter.
3. 3.
   Heat olive oil in a large skillet over medium heat. Add the meatballs and cook until browned on all sides. Remove the meatballs from the skillet and set aside.
4. 4.
   In the same skillet, add a little more olive oil if needed. Sauté the onion and garlic until softened and fragrant.
5. 5.
   Add the crushed tomatoes, tomato paste, basil, oregano, sugar, salt, and pepper to the skillet. Stir well to combine.
6. 6.
   Return the meatballs to the skillet, making sure they are submerged in the sauce. Cover and simmer for 30-40 minutes, stirring occasionally, until the meatballs are cooked through and the sauce has thickened.
7. 7.
   Serve the Polpette al Sugo hot with pasta or crusty bread.

Treat your ingredients with care...

• Ground beef and pork — Make sure to use lean ground meat for healthier meatballs. If you prefer a more flavorful option, you can use a combination of ground beef and ground veal.
• Parmesan cheese — Grate the Parmesan cheese yourself for the best flavor. Avoid using pre-grated cheese as it may contain additives that affect the texture of the meatballs.

Tips & Tricks

• For extra tenderness, soak the breadcrumbs in milk before adding them to the meatball mixture.
• To add a kick of heat, sprinkle some red pepper flakes into the tomato sauce.
• If you prefer a smoother sauce, you can blend the crushed tomatoes before adding them to the skillet.
• Make a double batch of meatballs and freeze them for future use. They can be easily reheated and enjoyed later.
• Experiment with different herbs and spices in the meatball mixture to customize the flavors to your liking.

Serving advice

Serve the Polpette al Sugo over a bed of al dente spaghetti or with a side of crusty bread to soak up the delicious sauce. Garnish with freshly grated Parmesan cheese and chopped parsley for an extra touch of flavor.

Presentation advice

Arrange the meatballs in a shallow serving dish and pour the tomato sauce over them. Sprinkle some fresh basil leaves on top for a pop of color. Serve with a side of pasta or bread and garnish with a sprig of parsley.