Polpette Di Vitello Recipe

Prepare breadcrumbs

If using fresh breadcrumbs, measure 1 cup. If using a soaked bread method, tear about 2 ounces of day-old crustless bread into pieces and place in a small bowl; add the tablespoon of milk, press and let soak 5 minutes, then squeeze out excess milk and crumble to produce about 1 cup of moist crumbs.

Mix meatball ingredients

In a large bowl combine 1 lb ground veal, the prepared 1 cup breadcrumbs, 1 tablespoon grated Parmesan, 2 tablespoons chopped flat-leaf parsley, 1 minced garlic clove, 1 large egg, 1 teaspoon salt, and 1 teaspoon freshly ground black pepper. Use your hands or a fork to gently combine until just mixed — avoid overworking to keep meatballs tender.

Form meatballs

With slightly moistened hands, shape the mixture into 18–20 small meatballs (about 1 to 1 1/4 inches / walnut-sized). Roll each lightly between your palms to form smooth spheres. Place on a plate or tray.

Dust and brown meatballs

Lightly toss the meatballs in 1 tablespoon flour to coat evenly; shake off excess. Heat 2 tablespoons olive oil in a large skillet over medium-high heat. When oil is shimmering, add meatballs in a single layer without crowding (work in two batches if needed). Brown on all sides, turning carefully with tongs, about 6–8 minutes total until nicely golden but not cooked through. Transfer browned meatballs to a plate lined with paper towel.

Sauté aromatics: In a heavy-bottomed saucepan or the same skillet wiped clean, warm 2 tablespoons extra-virgin olive oil over medium heat. Add 1/2 finely chopped yellow onion and a pinch of salt. Cook, stirring occasionally, until translucent and soft, about 5–7 minutes. Add 1 smashed then thinly sliced garlic clove and cook 30–45 seconds until fragrant but not browned.

Build the tomato base: Stir in 1 tablespoon tomato paste and cook 1 minute to deepen flavor. Pour in 28 oz crushed tomatoes and stir to combine. Add 1/2 teaspoon dried oregano, 1/4 teaspoon sugar (if using), 3/4 teaspoon salt, and 1/2 teaspoon black pepper. Bring sauce to a gentle simmer.

Simmer and finish sauce: Reduce heat to low and allow sauce to simmer, uncovered, 10 minutes to meld flavors. Taste and adjust seasoning. Stir in 6 torn basil leaves.

Return meatballs to sauce and cook through: Gently nestle the browned meatballs into the simmering pomodoro. Cover partially and simmer on low 12–15 minutes, turning meatballs once halfway through, until internal temperature reaches 160°F (71°C) and sauce has lightly thickened. Spoon sauce over meatballs occasionally while they cook so they remain moist.

Finish and serve: Remove pan from heat. Sprinkle 1 tablespoon chopped fresh parsley and the optional basil leaves over the meatballs. Serve polpette di vitello hot with grated Parmesan on top. They pair with pasta, polenta, or crusty bread and a little extra sauce on the side.

Storage: Leftovers keep refrigerated in an airtight container up to 3 days, or freeze meatballs and sauce up to 3 months.