Polpette Recipe

Soak breadcrumbs

Place the fresh breadcrumbs in a small bowl and pour the milk over them. Let soak 5 minutes until softened, then squeeze lightly to remove excess milk and set aside.

Mix meatball ingredients

In a medium bowl combine the ground meat, soaked breadcrumbs, grated Parmesan, egg, grated garlic, chopped parsley, salt, and pepper. Gently mix with your hands until just combined — avoid overworking to keep meatballs tender.

Shape meatballs

Divide the mixture into two equal portions and shape each into a firm round meatball about 70–90 g each (roughly golf-ball to slightly larger). Smooth the surface with lightly oiled hands.

Sear

Heat 2 tablespoons olive oil in a large skillet over medium-high heat. When shimmering, add the meatballs and brown on all sides, turning carefully so they develop an even crust, about 6–8 minutes total. They do not need to be fully cooked through — just nicely browned.

Finish in sauce

Transfer the seared meatballs into the simmering tomato sauce (see Tomato Sauce directions) and gently nestle them into the sauce. Simmer, partially covered, for 12–15 minutes until cooked through (internal temperature 70–72°C / 160–165°F) and sauce flavors meld.

Sweat aromatics

Warm 1 tablespoon olive oil in a medium saucepan over medium heat. Add the finely diced onion and a pinch of salt. Cook, stirring occasionally, until soft and translucent, about 6–8 minutes. Add the sliced garlic and cook 30–60 seconds until fragrant, taking care not to brown.

Build sauce

Stir in the tomato paste and cook 1 minute, then add the crushed tomatoes. Add dried oregano, torn basil leaves, sugar (if using), salt, and black pepper. Bring to a gentle simmer.

Simmer to develop flavor

Reduce heat to low and simmer uncovered for 12–15 minutes, stirring occasionally, until slightly thickened and bright. Taste and adjust seasoning. Keep warm and ready to receive the seared meatballs — simmer the meatballs in the sauce as directed in the Meatballs section.

Drain and season ricotta

If ricotta is wet, drain it in a fine sieve or cheesecloth for 20–30 minutes to concentrate. Transfer to a small bowl and stir in 1 teaspoon olive oil, lemon zest (if using), 1/4 teaspoon salt and 1/4 teaspoon black pepper until smooth but still slightly rustic.

Toast ricotta under broiler

Preheat broiler (or highest oven rack). Spoon ricotta into a small ovenproof ramekin or shallow dish and smooth the top. Place under the broiler 4–6 inches from heat for 4–6 minutes, watching closely, until the top is lightly browned and set. Alternatively, pan-toast in a nonstick skillet over medium-high heat for 3–4 minutes until the bottom browns and the top firms.

Spoon a couple of tablespoons of warm tomato sauce onto the center of a small plate or antipasti dish.

Place the two meatballs on top of the sauce, spoon a little extra sauce over them, then set the toasted ricotta to the side or slightly atop the sauce so it warms and mingles with the tomato.

Drizzle the finishing teaspoon of extra virgin olive oil over the ricotta and meatballs, scatter torn basil leaves, and serve immediately. Offer crusty bread or crostini if desired for scooping.