Polpette al sugo, meatballs in tomato sauce, are among Italy’s best-loved home dishes. The sauce is so good that Italians mop it up with bread to the last drop.
The recipe was shared by the Italian food portal GialloZafferano, where readers rate it 4.4 out of 5.
The mince is not just beef but also sausage, with Parmesan and herbs, which makes the meatballs fragrant and soft.
What you need
Serves 6. For the meatballs:
- minced beef, 220 g;
- fresh pork sausage, 165 g;
- stale bread crumb, 30 g;
- grated Parmesan, 25 g;
- egg, 1;
- chopped parsley, 1 tbsp;
- dried oregano, a pinch;
- grated nutmeg, a pinch;
- salt and black pepper;
- water, 50 ml.
For the sauce:
- tomato passata, 350 g;
- water, 50 ml;
- salt and pepper;
- basil, a few leaves;
- olive oil, 40 g.
How to cook
1. Soak the bread. Chop the parsley. Cut the bread crumb into pieces and cover with water.
2. Prepare the mince. Remove the sausage casing. In a bowl combine the minced beef and the sausage in pieces.
3. Add the flavourings. Add the parsley, oregano and nutmeg, then the grated Parmesan, the well-squeezed bread and the beaten egg.
4. Shape the meatballs. Season with salt and pepper and knead for a few minutes until even. With wet hands roll balls of about 20 g — you will get around two dozen.
5. Brown. Put the meatballs into a pan of hot oil and brown on all sides over a high heat. Do not turn them with a spatula — swirl the pan instead so they do not break.
6. Add the sauce. Pour in the passata, rinse the carton with water and add that too. Stir gently.
7. Simmer. Season and simmer for about 20 minutes over a medium-low heat.
Serve hot with basil leaves and fresh bread.
As a reminder, we have already made shakshuka with eggs in tomato sauce.
Nota bene
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