Name: Ruffino's | Italian Restaurants POLPETTE Recipe
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 3 servings
Cuisine: Italian
Ingredients: 0.75 lbs ground beef (80/20); 0.5 lbs ground pork; 0.75 cups fresh breadcrumbs; 0.25 cups whole milk; 1 to taste large egg; 2 tbs flat-leaf parsley, finely chopped; 0.5 cups grated Grana Padano; 2 cloves garlic, minced; 1.25 tsp fine sea salt; 0.75 tsp freshly ground black pepper; 2 tbs olive oil (for searing); 2 tbs extra-virgin olive oil; 1 cup yellow onion, finely diced; 3 cloves garlic, minced; 28 oz crushed tomatoes (canned); 1 tbs tomato paste; 1 tsp dried oregano; 1 tsp dried basil; 0.25 tsp red pepper flakes; 0.5 tsp granulated sugar (optional); 1 tsp fine sea salt; 0.5 tsp freshly ground black pepper; 4 leaves fresh basil leaves, torn; 1 loaf focaccia, sliced or torn; 1 tsp truffle oil; 0.25 cups grated Grana Padano (for finishing); 1 tbs fresh parsley, chopped (garnish); 0.25 tsp coarse sea salt (for focaccia)

Method

Meatballs

Soak breadcrumbs

Place fresh breadcrumbs in a small bowl and pour in whole milk. Stir and let sit for 5 minutes until the crumbs absorb the milk.

Combine ingredients

In a large bowl add ground beef, ground pork, soaked breadcrumbs (squeeze out any excess milk into the bowl), minced garlic, chopped parsley, grated Grana Padano, beaten egg, 1 tsp fine sea salt and 3/4 tsp black pepper. Mix gently with your hands or a spatula until just combined — avoid overmixing to keep meatballs tender.

Portion

Using a 1.5 inch (about 2 tbs) scoop or your hands, portion the mixture into 12 equal meatballs. Roll each portion between your palms to form smooth, compact balls.

Sear

Heat 2 tbs olive oil in a large skillet over medium-high heat. When oil shimmers, add meatballs in a single layer without crowding (work in batches if necessary). Sear 2–3 minutes per side until a deep brown crust forms. Transfer seared meatballs to a plate. They will finish cooking in the sauce.

Marinara

Sauté aromatics

In a large heavy-bottomed saucepan or deep skillet, heat 2 tbs extra-virgin olive oil over medium heat. Add the diced onion and cook, stirring occasionally, until translucent and soft, about 6–8 minutes. Add 3 minced garlic cloves and cook 30–45 seconds until fragrant, being careful not to brown the garlic.

Build sauce

Stir in 1 tablespoon tomato paste and cook 1 minute. Add the crushed tomatoes, dried oregano, dried basil, red pepper flakes, optional sugar, 1 tsp fine sea salt and 1/2 tsp black pepper. Bring the mixture to a gentle simmer.

Simmer with meatballs

Carefully nestle the seared meatballs into the simmering marinara. Reduce heat to low, cover partially, and simmer gently for 20–25 minutes, turning the meatballs once halfway through, until meatballs reach an internal temperature of 160°F (71°C) and sauce thickens slightly.

Finish sauce

Stir in torn fresh basil leaves during the last 2 minutes of cooking. Taste and adjust seasoning with additional salt or pepper if needed.

Finish & Serving

Prepare focaccia

If using store-bought or warmed focaccia, slice or tear into serving pieces. Lightly brush or drizzle focaccia with a little olive oil and sprinkle coarse sea salt. Warm in a 375°F (190°C) oven for 5–7 minutes until slightly crisp at the edges.

Plate

Spoon a generous ladle of marinara onto each plate. Place 3 meatballs atop the sauce per serving. Spoon some of the sauce over the meatballs so they are coated and glossy.

Finish and garnish

Grate a generous dusting (about 1 tablespoon) of Grana Padano over the meatballs and sauce. Drizzle each serving with a light 1/3 teaspoon of truffle oil (total 1 tsp divided among 3 servings) — do not heat the truffle oil. Sprinkle chopped fresh parsley on top for color. Serve immediately with warmed focaccia on the side for dipping.

Storage

Leftover meatballs and sauce can be cooled to room temperature, refrigerated in an airtight container for up to 3 days, or frozen up to 3 months. Reheat gently on the stovetop over low heat or in a 325°F oven until warmed through.

Polpette Recipe