Polpette Al Sugo Di Mamma Recipe
(Mozzarella, Cacio e Pepe)
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Ingredients
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Meatballs
Tomato Sauce
Cacio e Pepe
To Serve
Method
Meatballs Preparation
- 1
Mix the Ingredients
In a large bowl, combine ground beef, ground pork, breadcrumbs, grated Parmesan cheese, egg, chopped parsley, minced garlic, salt, and black pepper. Mix until all ingredients are well incorporated.
- 2
Shape the Meatballs
Using your hands, form the mixture into meatballs about the size of a golf ball. Place them on a baking sheet lined with parchment paper.
Cooking the Meatballs
- 3
Brown the Meatballs
In a large skillet, heat a bit of olive oil over medium heat. Add the meatballs in batches and brown them on all sides, about 5-7 minutes. Remove and set aside.
Tomato Sauce Preparation
- 4
Sauté the Onions
In the same skillet, add another tablespoon of olive oil and the chopped onion. Sauté until translucent, about 5 minutes.
- 5
Add Tomatoes and Seasonings
Stir in the canned crushed tomatoes, oregano, salt, and black pepper. Bring to a simmer.
- 6
Combine Meatballs with Sauce
Add the browned meatballs back into the skillet with the sauce. Reduce heat to low and let simmer for 25-30 minutes, allowing the flavors to meld.
Cacio e Pepe Preparation
- 7
Prepare the Cheese
Once the meatballs are cooked, gradually stir in the grated Pecorino Romano cheese until melted. Season with freshly cracked black pepper.
Serving the Dish
- 8
Assemble and Serve
Serve the meatballs and sauce hot, topped with torn mozzarella and fresh basil leaves for garnish.
