Polpete Al Pomodoro Recipe
Linguine, marinara, meatballs, parmesan cheese
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Ingredients
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Pasta
Meatballs
Marinara Sauce
Toppings
Method
Pasta Preparation
- 1
Meatball Preparation
- 2
Make the Meatballs
In a large bowl, combine ground beef, breadcrumbs, egg, minced garlic, chopped parsley, salt, and black pepper. Mix until just combined. Form into small meatballs, about 1 inch in diameter.
- 3
Cook the Meatballs
In a large skillet over medium heat, add a bit of olive oil and cook the meatballs until browned on all sides, about 8-10 minutes. Remove from the skillet and set aside.
Marinara Sauce Preparation
- 4
Prepare the Marinara Sauce
In the same skillet, add 2 tablespoons of olive oil and minced garlic. Sauté for 1-2 minutes until fragrant. Add the canned crushed tomatoes, dried basil, dried oregano, salt, and black pepper. Stir to combine.
- 5
Simmer the Sauce
Bring the sauce to a simmer. Add the browned meatballs back into the skillet. Cover and let simmer for 15-20 minutes, allowing the flavors to meld.
Assembly
- 6
Combine and Serve
In a large serving bowl, combine the cooked linguine with the marinara sauce and meatballs. Toss gently to coat the pasta. Serve hot, topped with grated Parmesan cheese and fresh basil leaves.
