Polpettine Recipe
beef meatballs, arrabbiata spicy tomato sauce, ricotta
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Ingredients
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Meatballs
Arrabbiata Sauce
Finishing & Serving
Method
Meatballs
- 1
Soak breadcrumbs
Combine the fresh breadcrumbs and whole milk in a small bowl and let sit 5 minutes until the milk is absorbed and mixture is softened.
- 2
Mix meatball ingredients
In a large bowl add ground beef, soaked breadcrumbs, egg, grated Parmesan, minced garlic, chopped parsley, dried oregano, salt, and black pepper. Using your hands or a sturdy spoon, gently mix until just combined — avoid overworking to keep meatballs tender.
- 3
Form meatballs
Portion the mixture into 1 1/4-inch (about 2 tbsp) meatballs — you should get about 18–20. Roll each between your palms to form compact, even balls. Place them on a tray or baking sheet while you heat the pan.
- 4
Brown meatballs
Heat 2 tbsp olive oil in a large skillet over medium-high heat. When hot, add meatballs in a single layer (work in batches if needed). Cook, turning occasionally, until browned on most sides, about 6–8 minutes. They do not need to be cooked through; browning adds flavor. Transfer browned meatballs to a plate and set aside.
Arrabbiata Sauce
- 5
Sweat aromatics
In the same skillet (wipe out any burnt bits leaving fond), reduce heat to medium and add 2 tbsp extra-virgin olive oil. Add the finely chopped onion and sauté until translucent, about 4–5 minutes. Add the thinly sliced garlic and crushed red pepper flakes and cook another 30–45 seconds until fragrant.
- 6
Build tomato base
Stir in the tomato paste and cook 1 minute to caramelize slightly. Add the canned crushed tomatoes, stir to combine, and bring the sauce to a gentle simmer.
- 7
Season and simmer
Add sugar if using, 1 tsp salt and 1/4 tsp black pepper. Reduce heat to low and simmer uncovered for 10 minutes to thicken and concentrate flavors, stirring occasionally.
- 8
Finish with basil
Stir in torn basil leaves. Taste and adjust seasoning (more salt or red pepper flakes if you prefer it spicier).
Finish & Serve
- 9
Simmer meatballs in sauce
Gently return the browned meatballs to the simmering arrabbiata sauce, nestling them into the sauce so they are partially submerged. Cover and simmer on low for 10–12 minutes, or until meatballs are cooked through (internal temperature 160°F / 71°C) and sauce is aromatic. Spoon sauce over the meatballs occasionally to baste.
- 10
Prepare ricotta
While meatballs finish, stir the ricotta in a small bowl with a pinch of salt and a drizzle (about 1 tsp) of olive oil to loosen and season it slightly so it is creamy and spoonable.
- 11
Plate
Spoon a few tablespoons of ricotta onto each serving plate or a family-style platter, drizzle with a little olive oil. Arrange meatballs on top of or beside the ricotta and spoon generous amounts of arrabbiata sauce over them. Sprinkle with grated Parmesan if using and garnish with fresh basil leaves.
- 12
Serve
Serve immediately with crusty bread, polenta, or pasta to catch the spicy tomato sauce.