Mamma Carmela's Polpette Recipe

Soak breadcrumbs

Combine the breadcrumbs and whole milk in a small bowl. Let sit 5 minutes until milk is absorbed and mixture is moistened (panade).

Mix meatball ingredients

In a large bowl, add ground beef, soaked breadcrumbs, egg, grated Parmigiano-Reggiano, chopped parsley, minced garlic, dried oregano, kosher salt, and black pepper. Using your hands or a spoon, gently mix just until combined — do not overwork the meat, about 30–45 seconds.

Form meatballs

Portion the mixture into 1 1/4-inch to 1 1/2-inch meatballs (about 1.5 oz / 40–45 g each) using a cookie scoop or spoon. Roll between palms to form compact, evenly sized balls. You should get approximately 18–20 meatballs.

Brown meatballs

Heat 2 tablespoons olive oil in a large, heavy skillet over medium-high heat. When shimmering, add meatballs in a single layer without crowding (work in batches if necessary). Brown on all sides, turning gently, about 6–8 minutes total until golden (they should not be fully cooked through). Transfer browned meatballs to a plate lined with paper towel.

Sauté aromatics

In a large, deep skillet or Dutch oven, heat 2 tablespoons olive oil over medium heat. Add diced onion and cook until softened and translucent, about 5–6 minutes. Add smashed/minced garlic and cook 30–60 seconds until fragrant, stirring so it doesn't brown.

Build sauce

Stir in tomato paste and cook 1 minute. Add crushed tomatoes, dried basil, dried oregano, red pepper flakes, sugar (if using), kosher salt, and black pepper. Stir to combine and bring sauce to a gentle simmer.

Simmer with meatballs

Carefully nestle the browned meatballs into the simmering sauce in a single layer. Reduce heat to low so sauce maintains a gentle simmer. Cover partially with a lid and cook 20–25 minutes until meatballs are cooked through (internal temperature 160°F / 71°C) and sauce has thickened slightly. Stir gently once or twice to prevent sticking, taking care not to break the meatballs. If sauce becomes too thick, add 2–4 tablespoons water.

Finish sauce

Towards the end of cooking, taste the sauce and adjust seasoning with salt, pepper, or a pinch more sugar if needed. Stir in torn fresh basil leaves and remove from heat.

Spoon meatballs and sauce into a serving dish or serve family-style from the pot. Garnish with fresh basil leaves and a generous sprinkle of grated Parmigiano-Reggiano.

Serve hot alongside crusty bread, over cooked pasta (spaghetti, rigatoni), or polenta. Leftovers keep refrigerated up to 3 days or can be frozen for up to 3 months.