Polpette Di Carne Marinara Recipe
Make Polpette Di Carne Marinara Recipe in just 1h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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ANTIPASTI
Method
ANTIPASTI
Prepare the meat mixture
In a large bowl, combine ground beef, breadcrumbs, Parmesan cheese, milk, egg, 2 garlic cloves minced, parsley, 1 tsp salt, and 1/2 tsp black pepper. Mix gently until just combined; avoid overworking the meat.
Shape the meatballs
Form the mixture into approximately 1.5-inch meatballs (about 18-20 pieces) and place on a tray lined with parchment.
Brown the meatballs
Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Working in batches, brown meatballs on all sides for about 2-3 minutes per side. Transfer to a plate; they will finish cooking in the sauce.
Make the marinara sauce
In a large pot, heat the remaining 1 tablespoon olive oil. Add onion and sauté until translucent, about 4-5 minutes. Add garlic (2 cloves) and cook 30 seconds more. Stir in crushed tomatoes, sugar, dried oregano, and 1/2 tsp salt. Simmer for 15 minutes to meld flavors.
Simmer meatballs in sauce
Gently nestle browned meatballs into the sauce. Simmer uncovered for 25-30 minutes until meat is cooked through and flavors meld. If the sauce thickens, add a splash of water.
Finish and serve
Taste and adjust salt if needed. Stir in fresh basil leaves just before serving. Serve hot as antipasti with crusty bread, or as a topping for polenta or pasta.