Polpette Recipe
HOMEMADE MEATBALLS IN A MEDIUM-SPICED TOMATO SAUCE, SERVED WITH TOASTED BREAD
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Ingredients
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Meatballs
Tomato Sauce
Toasted Bread & Garnish
Method
Meatballs
- 1
Soak breadcrumbs
Place the fresh breadcrumbs in a small bowl and pour the milk over them. Stir and let sit 5 minutes until the breadcrumbs absorb the milk and become a paste.
- 2
Mix meatball ingredients
In a large bowl combine the ground meat, soaked breadcrumbs, egg, grated Parmesan, chopped parsley, minced garlic, salt, black pepper, and dried oregano. Use your hands or a spoon to very gently combine until just incorporated—do not overwork or the meatballs will be dense.
- 3
Form meatballs
Portion the mixture into 18–20 equal pieces (about 1.25–1.5 oz / 35–45 g each). Roll gently between your palms to form compact balls. Place on a parchment-lined tray and refrigerate 10–15 minutes to help them hold shape.
- 4
Brown meatballs
Warm 2 tablespoons olive oil in a large skillet over medium-high heat. Add meatballs in a single layer without crowding (work in batches if needed). Brown on all sides, turning carefully, about 6–8 minutes total until a crust forms but they are not fully cooked through. Transfer browned meatballs to a plate and set aside.
Tomato Sauce
- 5
Sauté aromatics
In a large heavy-bottomed saucepan or deep skillet, heat 2 tablespoons extra-virgin olive oil over medium heat. Add the finely diced onion and a pinch of salt and cook, stirring occasionally, until soft and translucent, about 6–8 minutes. Add the minced garlic and crushed red pepper flakes and cook 30–60 seconds until fragrant.
- 6
Build sauce
Stir in the tomato paste and cook 1–2 minutes to caramelize slightly. Add the crushed canned tomatoes, stock, dried basil, sugar, salt, and black pepper. Stir to combine and bring the sauce to a gentle simmer.
- 7
Simmer with meatballs
Carefully nestle the browned meatballs into the simmering sauce. Spoon sauce over them so they are mostly covered. Reduce heat to low and simmer gently, uncovered, for 20–25 minutes until the meatballs are cooked through (internal temperature 160°F / 71°C) and the sauce has thickened. Taste and adjust seasoning. Stir in torn fresh basil during the last 2 minutes.
- 8
Finish
If sauce is too thin, increase heat to medium and simmer a few minutes longer to concentrate flavors. Keep meatballs warm in sauce until ready to serve.
Toasted Bread & Garnish
- 9
Toast bread
Preheat a grill pan or oven broiler. Brush both sides of bread slices with 2 tablespoons olive oil. Grill or broil the slices until golden and crisp, about 1–2 minutes per side under the broiler or 2–3 minutes per side on a hot grill pan. Remove and rub the warm toasted bread with the cut side of the garlic clove for subtle garlic flavor.
- 10
Serve
Spoon 3–4 meatballs with generous tomato sauce onto a plate or shallow bowl. Add 2 slices of toasted bread on the side. Sprinkle extra grated Parmesan and additional chopped parsley if desired. Serve immediately so bread stays crisp with warm sauce for dipping.