Polpette Recipe
Grass-fed beef, veal, and pork meatballs, san marzano pomodoro, basil, pecorino romano
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
San Marzano Pomodoro Sauce
Garnish
Method
Prepare Meatballs
- 1
Mix Ingredients
In a large mixing bowl, combine the grass-fed beef, veal, pork, bread crumbs, grated parmesan cheese, minced garlic, chopped parsley, salt, black pepper, and egg. Mix everything thoroughly until well combined.
- 2
Shape Meatballs
Using your hands, shape the meat mixture into meatballs, approximately 1.5 inches in diameter. Place them on a baking sheet lined with parchment paper.
Cook Meatballs
- 3
Brown Meatballs
In a large skillet, heat a tablespoon of olive oil over medium heat. Add the meatballs in batches, ensuring not to overcrowd the pan. Brown the meatballs on all sides for about 5-7 minutes. Transfer them to a plate and set aside.
Prepare Pomodoro Sauce
- 4
Sauté Vegetables
In the same skillet, add another tablespoon of olive oil. Add the chopped onion and sauté for 3-4 minutes until translucent. Add the minced garlic, and cook for an additional minute.
- 5
Add Tomatoes
Pour in the crushed San Marzano tomatoes, and season with salt and black pepper. Stir to combine and let simmer for about 10 minutes.
- 6
Combine Meatballs with Sauce
Carefully add the browned meatballs to the sauce, ensuring they are submerged. Cover and let simmer for another 15-20 minutes until the meatballs are cooked through.
- 7
Add Fresh Basil
Before serving, stir in the fresh basil leaves for added flavor.
Garnish and Serve
- 8
Plate the Dish
Serve the meatballs hot, garnished with grated Pecorino Romano cheese and a sprinkle of fresh basil leaves.
