Polpetti Recipe
veal, beef, and pork meatballs, parmesan, plum tomato sauce, stracciatella
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Meatballs
Sauce
Garnish
Method
Meatballs
- 1
Prepare the Meat Mixture
In a large mixing bowl, combine the ground veal, ground beef, and ground pork.
- 2
Add Other Ingredients
Add the grated parmesan cheese, breadcrumbs, egg, minced garlic, chopped parsley, salt, and black pepper to the meat mixture. Mix well until combined.
- 3
Shape the Meatballs
Using your hands, shape the mixture into small meatballs, about the size of a golf ball. Place them on a plate.
Sauce
- 4
Sauté the Aromatics
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
- 5
Add Garlic and Tomatoes
Add the minced garlic and cook for an additional minute. Then add the crushed plum tomatoes, salt, black pepper, and basil leaves. Stir to combine.
- 6
Simmer the Sauce
Allow the sauce to simmer for about 10 minutes, stirring occasionally.
Cooking Meatballs
- 7
Cook the Meatballs
Gently place the meatballs into the simmering sauce. Cook for about 15-20 minutes or until the meatballs are cooked through, turning them occasionally.
Serve
- 8
Plate the Dish
Once the meatballs are cooked, transfer them to a serving platter. Spoon the sauce over the meatballs.
- 9
Add Garnish
Top with stracciatella cheese and garnish with fresh basil leaves before serving.