Polpette Di Angelo Recipe

Soak breadcrumbs

In a small bowl combine the fresh breadcrumbs and whole milk. Stir and let soak for 5 minutes until the crumbs are softened and milky.

Combine meatball mixture

In a large bowl add the ground beef and ground pork. Add the soaked breadcrumbs (including any remaining milk), the egg, grated Parmesan, chopped parsley, minced garlic, dried oregano, salt, and black pepper. Use your hands or a spoon to gently combine until just uniform; avoid overworking to keep meatballs tender.

Portion meatballs

Portion the mixture into roughly 24 small meatballs (about 28–30 g / 1 oz each) using a small scoop or spoon. Roll each gently between your palms to form smooth balls; do not compress them too tightly.

Brown meatballs

Heat 2 tablespoons extra-virgin olive oil in a large sauté pan over medium-high heat. When the oil shimmers, add meatballs in a single layer without overcrowding (work in batches if needed). Cook 2–3 minutes per side, turning carefully with tongs, until nicely browned on most sides but not fully cooked through. Transfer browned meatballs to a plate and set aside.

Sweat aromatics

In the same sauté pan (wipe out excess browned bits if there is an excess of fat, leaving about 1 tablespoon), add 2 tablespoons extra-virgin olive oil over medium heat. Add the diced onion and sauté 6–8 minutes until softened and translucent. Add the sliced garlic and cook 30–60 seconds until fragrant, taking care not to brown it.

Build sauce

Stir in the tomato paste and cook 1 minute to caramelize slightly. Add the crushed tomatoes, chicken or vegetable stock, dried oregano, salt, pepper, and sugar (if using). Stir to combine and bring to a gentle simmer.

Simmer with meatballs

Carefully nestle the browned meatballs into the simmering tomato sauce. Reduce heat to low, cover partially, and simmer gently 25–30 minutes, turning the meatballs once halfway through, until meatballs are cooked through (internal temperature about 71°C / 160°F) and the sauce has thickened slightly. Stir in the torn basil leaves in the last 2 minutes of cooking.

Prepare ricotta

While the meatballs simmer, place the fresh ricotta in a small bowl. Drizzle with 1 teaspoon extra-virgin olive oil and season with 1/4 teaspoon coarse sea salt. Stir gently to loosen but keep a creamy texture. Taste and adjust salt if necessary.

Assemble and serve

Spoon the meatballs and tomato sauce into a shallow serving dish or individual plates. Dollop or spoon generous amounts of seasoned fresh ricotta alongside or on top of the meatballs. Scatter small basil leaves over the dish and grate a little Parmesan if using. Finish with a light drizzle of olive oil and an extra crack of black pepper. Serve warm with crusty bread as an antipasti or alongside polenta or pasta if desired.