Polpette Recipe
Meatballs made of beef, pork, and veal, quickly fried and simmered in simple tomato sauce.
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Ingredients
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Meatballs
Tomato sauce
To finish
Method
Meatballs
Place the fresh breadcrumbs in a small bowl and pour the milk over them. Stir, press down so all crumbs are moistened, and let sit for 5 minutes until absorbed.
Mix meatball mixture
In a large bowl combine ground beef, ground pork, ground veal, soaked breadcrumbs (with any remaining milk), grated Parmesan, minced garlic, chopped parsley, egg, 1 1/2 tsp salt, and 1 tsp freshly ground black pepper. Use your hands or a fork to gently mix until evenly combined—do not overwork, about 20-30 seconds of mixing. The mixture should hold together when pressed; if too wet add a tablespoon of breadcrumbs.
Shape meatballs
Portion the mixture into 24 equal pieces (about 28–30 g / roughly 1 tablespoon each) and roll gently between your palms into smooth balls. Place the formed meatballs on a tray or plate, spacing them so they don't touch.
Brown meatballs
Heat 3 tablespoons olive oil in a large skillet over medium-high heat. When the oil is shimmering, add meatballs in a single layer without crowding—work in two batches if needed. Brown on all sides, turning gently with tongs or a spoon, about 6–8 minutes per batch. The goal is a good golden crust; they will finish cooking in the sauce. Transfer browned meatballs to a plate and reserve pan drippings.
Tomato sauce
Sauté aromatics
Reduce heat to medium. Add 1 tablespoon extra-virgin olive oil to the skillet with the reserved drippings. Add the finely diced onion and cook, stirring occasionally, until softened and translucent, about 6–8 minutes. Add the sliced garlic and cook 30–45 seconds until fragrant but not browned.
Build the sauce
Stir in 1 tablespoon tomato paste and cook 1 minute to remove raw taste. Add the crushed tomatoes, torn basil leaves, 1/2 tsp dried oregano, 1/2 tsp sugar (if using), 3/4 tsp salt, and 1/2 tsp black pepper. Stir to combine and bring to a gentle simmer.
Simmer with meatballs
Carefully nestle the browned meatballs into the simmering sauce, spooning sauce over them so they are mostly covered. If the sauce seems very thick, add up to 60 ml water or beef stock to reach a saucy consistency. Reduce heat to low, cover partially, and simmer gently for 15–18 minutes, turning meatballs once halfway through, until meatballs are cooked through (internal temperature 70–74°C / 160–165°F) and sauce has slightly thickened.
Finish sauce
Taste the sauce and adjust seasoning with additional salt, pepper, or a pinch more sugar if needed. Stir in any remaining torn basil once removed from heat for a fresh brightness.
To finish
Transfer meatballs and sauce to a serving dish or serve directly from the skillet. Sprinkle chopped fresh parsley and extra grated Parmesan over the top. Serve hot with pasta, polenta, crusty bread, or as desired.