Polpette Recipe

Soak crumbs

Place the bread crumbs in a small bowl and pour the milk over them. Let sit 5 minutes until absorbed and soft; break up with a fork.

Combine ingredients

In a large mixing bowl, add the ground Cheshire pork and ground C.A.B. chuck. Add the soaked bread crumbs, grated Parmesan, chopped basil, minced garlic, beaten egg, salt, black pepper, and dried oregano. Using clean hands or a spatula, gently mix until just combined. Do not overwork — mix until homogenous but still soft (about 30–45 seconds of handling).

Chill (optional)

Cover the bowl and refrigerate the mixture 20–30 minutes to firm up; this makes shaping easier and helps the flavors meld.

Shape meatballs

Wet your hands lightly. Portion the mixture into 30–32 g (about 1-ounce) portions and roll between your palms to form smooth, uniform balls (yield ~18–20 small polpette). Place on a tray lined with parchment while you work.

Brown meatballs

Heat a large heavy skillet over medium heat. Add 2 tablespoons olive oil and swirl. Working in batches to avoid crowding, add meatballs and cook, turning occasionally, until nicely browned on all sides, about 6–8 minutes per batch. Remove browned meatballs to a plate and reserve.

Finish cooking in sauce (or in pan)

If using the quick tomato sauce, proceed to simmer meatballs in the sauce (next section). If you prefer no-sauce finish, reduce heat to medium-low, add remaining 2 tablespoons olive oil, cover, and cook the browned meatballs in the skillet 6–8 minutes more, turning once, until internal temperature reaches 72°C (160°F).

Prepare aromatics: In a medium saucepan or the same skillet used for browning, heat 1 tablespoon olive oil over medium-low heat. Add the finely chopped shallot (or onion) and cook, stirring, until softened and translucent, about 3–4 minutes. Add the sliced garlic and cook 30–40 seconds until fragrant — do not brown.

Add tomatoes and seasoning: Stir in the crushed San Marzano tomatoes and tomato paste. Bring to a gentle simmer, then add torn basil, sugar if using, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Simmer uncovered 8–10 minutes to slightly thicken and concentrate flavor, stirring occasionally.

Finish with meatballs: Gently nestle the browned meatballs into the simmering sauce, spooning sauce over them to cover. Reduce heat to low, cover partially, and simmer 8–10 minutes until meatballs are cooked through and sauce has reduced to a glossy consistency. Check one meatball for doneness (internal temperature 72°C / 160°F).

Plate and serve: Transfer polpette to a warmed serving platter or shallow bowl with sauce. Sprinkle with the 30 g grated Parmesan and torn basil leaves. Serve warm as an antipasti with crusty bread or crostini.

Storage: Refrigerate leftover meatballs and sauce in an airtight container up to 3 days, or freeze up to 2 months. Reheat gently in a simmering pan with a splash of water or extra sauce to prevent drying.