Polpette Al Sugo Recipe

Soak breadcrumbs

Place the fresh breadcrumbs in a small bowl and add 1 tablespoon of whole milk. Stir and let sit for 5 minutes until moistened.

Mix meatball ingredients

In a large bowl combine the ground meat, soaked breadcrumbs, 1/2 cup grated Parmesan, minced garlic (1 clove), chopped parsley, egg, 1 teaspoon salt and 1/2 teaspoon black pepper. Using clean hands, mix gently until just combined — avoid overworking to keep meatballs tender.

Form meatballs

Portion the mixture into roughly 1 1/4-inch (about 1.5 ounce) meatballs to yield about 18–20 meatballs (serves 4). Roll gently between your palms to form smooth balls; do not pack tightly.

Brown meatballs

Heat a large skillet over medium-high heat and add 2 tablespoons of olive oil. When shimmering, add meatballs in a single layer without crowding (work in batches if necessary). Brown on all sides, turning carefully with tongs or a spoon, about 6–8 minutes total until a golden crust forms. They do not need to be fully cooked through. Transfer browned meatballs to a plate lined with paper towels; add another tablespoon oil if needed for additional batches.

Start the soffritto

In a large heavy-bottomed saucepan or deep skillet, heat 2 tablespoons extra-virgin olive oil over medium heat. Add the diced onion and cook, stirring occasionally, until translucent and softened, 5–7 minutes. Add the 2 cloves minced garlic and cook 30–60 seconds until fragrant, taking care not to brown the garlic.

Build the sauce

Stir in 1 tablespoon tomato paste and cook 1 minute to deepen flavor. Add the 28 oz crushed tomatoes, 1/2 cup water or stock, 1/2 teaspoon dried oregano, 1 teaspoon dried basil (or torn fresh basil), 1 teaspoon salt, 1/2 teaspoon black pepper and 1/2 teaspoon sugar if using. Bring to a gentle simmer.

Simmer with meatballs

Carefully nestle the browned meatballs into the simmering sauce so they are mostly submerged. Reduce heat to low, partially cover the pan with a lid slightly ajar, and simmer gently for 20–25 minutes until the meatballs are cooked through (internal temp 160°F/71°C for beef/pork mixture) and the sauce has thickened slightly. Stir gently occasionally to prevent sticking, and spoon sauce over the meatballs.

Finish sauce

Taste and adjust seasoning with salt and pepper if needed. If sauce is too acidic, add a pinch more sugar. For a silkier finish stir in 1 tablespoon of grated Parmesan (optional) off heat.

Serve the meatballs hot with plenty of sugo spooned over. Sprinkle with additional grated Parmigiano-Reggiano (about 1/4 cup) and garnish with torn basil or chopped parsley. These polpette al sugo pair well with crusty bread, polenta, or pasta (see note).

Make-ahead and reheating: Polpette taste even better the next day. Cool completely, refrigerate in the sauce for up to 3 days or freeze for up to 3 months. Reheat gently in a saucepan over low heat until warmed through.