Polpette Recipe
Meat balls in tomato sauce and Parmesan cheese served with a slice of garlic bread
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Ingredients
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Meatballs
Tomato sauce
To serve
Method
Meatballs
Place the fresh breadcrumbs in a small bowl and pour the milk over them. Let sit for 5 minutes until the crumbs absorb the milk and become a soft paste.
Combine mixture
In a large bowl, combine the ground beef and ground pork. Add the soaked breadcrumbs, beaten egg, 50 g grated Parmesan, chopped parsley, minced garlic, 1 tsp salt and 1 tsp black pepper. Mix gently with your hands or a spoon until just combined—avoid overworking to keep meatballs tender.
Shape meatballs
Portion the mixture into 18–20 equal pieces (about 30 g each) and roll into tight, smooth balls. Place them on a tray or plate lined with parchment.
Brown meatballs
Heat 3 tbsp olive oil in a large skillet over medium-high heat. Add meatballs in a single layer (work in batches if necessary) and brown on all sides, turning carefully with tongs or a spoon, about 6–8 minutes total. They do not need to be fully cooked through. Transfer browned meatballs to a plate and set aside.
Tomato sauce
Sweat aromatics
In a large saucepan or the same skillet (wipe out excess oil if needed) heat 1 tbsp extra-virgin olive oil over medium heat. Add the finely diced onion and cook, stirring occasionally, until translucent, about 5–6 minutes. Add the 2 cloves minced garlic and cook until fragrant, about 30 seconds.
Build sauce
Stir in 1 tbsp tomato paste and cook 1 minute to remove rawness. Add the crushed tomatoes, 1 tsp dried oregano, 1 tsp sugar (if using), 1 tsp salt and 1/2 tsp black pepper. Bring sauce to a gentle simmer.
Simmer with meatballs
Carefully nestle the browned meatballs into the simmering tomato sauce. Reduce heat to low, cover partially, and simmer gently for 18–20 minutes until meatballs are cooked through (internal temperature 70–72°C / 160–165°F) and sauce has slightly thickened. Stir gently once or twice to coat meatballs; be careful not to break them.
Finish
Stir in torn basil leaves and adjust seasoning to taste. If sauce is too acidic, add a touch more sugar. Keep warm.
To serve
Warm the garlic bread: reheat the slice in a 180°C (350°F) oven for 6–8 minutes or in a toaster oven until crisp and warmed through. Alternatively, warm briefly in a skillet.
Plate: Place 3–4 meatballs in a shallow bowl or on a small plate with a generous spoonful of tomato sauce. Sprinkle 1–2 tbsp freshly grated Parmesan over the meatballs and garnish with the reserved chopped parsley if using.
Serve immediately with the warm garlic bread on the side so it can be used to mop up the sauce.