📝 About This Recipe
A cornerstone of Italian home cooking, Polpette al Sugo are more than just meatballs; they are a tender, soul-warming embrace on a plate. This recipe utilizes a traditional blend of beef and pork, enriched with milk-soaked bread and aged Pecorino for a texture so light it practically melts. Simmered slowly in a vibrant, basil-scented pomodoro sauce, these polpette absorb the richness of the tomatoes while infusing the sauce with savory depth.
🥗 Ingredients
The Polpette (Meatballs)
- 300 grams Ground Beef (80/20 lean-to-fat ratio for juiciness)
- 200 grams Ground Pork (adds essential fat and flavor)
- 100 grams Stale White Bread (crusts removed, torn into small pieces)
- 1/2 cup Whole Milk (to soak the bread)
- 1 large Egg (lightly beaten)
- 50 grams Parmigiano Reggiano (freshly grated)
- 30 grams Pecorino Romano (freshly grated for a salty kick)
- 2 tablespoons Fresh Parsley (finely chopped)
- 1 clove Garlic (minced into a paste)
- 1 pinch Nutmeg (freshly grated)
- 1 to taste Salt and Black Pepper
The Sugo (Sauce)
- 700 ml Tomato Passata (smooth strained tomatoes)
- 3 tablespoons Extra Virgin Olive Oil (high quality)
- 1/2 small Yellow Onion (very finely diced)
- 5-6 leaves Fresh Basil (torn by hand)
- 1/4 cup Dry White Wine (optional, for deglazing)
👨🍳 Instructions
-
1
In a small bowl, soak the stale bread pieces in the milk for about 10 minutes until completely soft. Squeeze out the excess milk thoroughly with your hands and discard the remaining liquid.
-
2
In a large mixing bowl, combine the ground beef, ground pork, soaked bread, beaten egg, Parmigiano, Pecorino, parsley, minced garlic, and a pinch of nutmeg.
-
3
Season with salt and pepper. Use your hands to gently mix the ingredients until just combined. Be careful not to overwork the meat, or the polpette will become dense and tough.
-
4
Take a small amount of the mixture (about the size of a golf ball) and roll it between your palms to form a smooth sphere. Repeat until all the mixture is used, aiming for about 12-15 meatballs.
-
5
In a wide, deep skillet or Dutch oven, heat 2 tablespoons of olive oil over medium heat. Add the meatballs in a single layer (work in batches if necessary).
-
6
Sear the meatballs for 2-3 minutes per side until a golden-brown crust forms. They don't need to be cooked through yet. Remove them from the pan and set aside on a plate.
-
7
In the same pan, add the remaining tablespoon of oil and the diced onion. Sauté over low heat for 5 minutes until translucent and soft.
-
8
Optional: Pour in the white wine to deglaze the pan, scraping up any browned bits (fond) from the bottom. Let the alcohol evaporate for 1-2 minutes.
-
9
Pour in the tomato passata and a splash of water. Season with a pinch of salt and half of the basil leaves. Bring to a gentle simmer.
-
10
Carefully slide the browned meatballs back into the simmering sauce. Ensure they are mostly submerged.
-
11
Cover the pan partially with a lid and cook on low heat for 30-35 minutes. Occasionally spoon the sauce over the meatballs.
-
12
Once the sauce has thickened and the meatballs are tender, stir in the remaining fresh basil. Taste and adjust seasoning if needed.
💡 Chef's Tips
Never use pre-made breadcrumbs; the milk-soaked stale bread is the secret to a soft, 'melt-in-your-mouth' texture. Wetting your hands with a little water or oil prevents the meat from sticking to your palms while rolling. Avoid over-mixing the meat; stop as soon as the ingredients are visually incorporated to keep the protein fibers loose. If the sauce gets too thick during simmering, add a tablespoon of warm water at a time to reach your desired consistency. For the best flavor, make the dish a few hours ahead or even the day before; the flavors deepen significantly as it sits.
🍽️ Serving Suggestions
Serve as a traditional 'Secondo' (main course) with plenty of crusty ciabatta bread for 'fare la scarpetta' (mopping up the sauce). Pair with a side of creamy polenta or buttery mashed potatoes to soak up the rich tomato gravy. Serve alongside a crisp green salad dressed with a simple lemon vinaigrette to cut through the richness. Accompany with a medium-bodied Italian red wine such as a Chianti Classico or a Barbera d'Alba. For a hearty family meal, toss half the sauce with rigatoni or spaghetti as a first course, followed by the meatballs.