Polpette Della Mamma Recipe

Soak breadcrumbs

In a small bowl combine the fresh breadcrumbs and whole milk. Let sit 5 minutes until milk is absorbed and mixture is moistened.

Mix meatball ingredients

In a large bowl add ground beef, the moistened breadcrumbs, egg, grated Parmesan, minced garlic, chopped parsley, dried oregano, salt, and black pepper. Use your hands or a fork to gently combine until just incorporated — avoid overmixing to keep meatballs tender.

Form meatballs

Portion the mixture into 18–20 equal pieces (about 1.25 ounces / 35 g each) and roll into smooth balls between your palms. Place formed meatballs on a rimmed baking sheet or plate.

Brown meatballs

Heat 2 tablespoons olive oil in a large skillet over medium-high heat. When the oil shimmers, add meatballs in a single layer without overcrowding (work in batches if needed). Brown on all sides, turning with tongs, about 6–8 minutes total until nicely seared (they will finish cooking in the sauce). Transfer browned meatballs to a plate.

Sauté aromatics

Reduce heat to medium. In the same skillet (wipe excess oil if there is too much), add 1 tablespoon olive oil and the diced onion. Sauté until translucent, about 4–5 minutes. Add the minced garlic and cook 30–45 seconds until fragrant.

Build the sauce

Stir in the tomato paste and cook 1 minute to caramelize slightly. Add the crushed tomatoes, dried oregano, torn basil leaves, sugar (if using), salt, and pepper. Stir to combine and bring the sauce to a gentle simmer.

Simmer with meatballs

Carefully nestle the browned meatballs into the simmering marinara. Reduce heat to low, cover partially, and simmer gently for 20–25 minutes until meatballs are cooked through (internal temp 160°F / 71°C) and flavors meld. Stir occasionally and spoon sauce over the meatballs.

Adjust seasoning

Taste the sauce and adjust salt, pepper, or a pinch more sugar if needed. Remove and discard bay leaves if used (not included here). Keep warm.

Prepare crostini

Preheat the oven to 400°F (200°C). Arrange baguette slices on a baking sheet. Brush each slice lightly with olive oil on both sides. Toast in the oven 6–8 minutes, flipping once, until golden and crisp.

Rub with garlic

When crostini are warm, rub one side of each toasted slice with the halved garlic clove to impart a subtle garlic flavor.

Assemble and serve

Spoon marinara and 2–3 meatballs onto each crostini or serve meatballs in a shallow bowl with sauce alongside crostini. Sprinkle shaved or grated Parmesan over the meatballs and garnish with chopped parsley and a few torn basil leaves. Serve immediately.