Here’s a classic, comforting recipe for Italian Meatballs in Tomato Sauce (Polpette al Sugo) — tender, juicy meatballs simmered in a rich, garlicky tomato sauce. These are perfect served with pasta, polenta, or a slice of crusty bread.
🍝 Polpette al Sugo (Italian Meatballs in Tomato Sauce)
Serves: 4–6 | Prep Time: 25 min | Cook Time: 35–40 min
🧂 Ingredients:
For the Meatballs:
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1 lb (450g) ground beef or a mix of beef and pork
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½ cup breadcrumbs (preferably Italian-style or homemade)
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⅓ cup grated Parmesan cheese
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2 tbsp chopped parsley
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1 large egg
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1 garlic clove, finely minced
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Salt and pepper, to taste
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2 tbsp milk (optional, for extra tenderness)
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Olive oil, for browning
For the Tomato Sauce:
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2 tbsp olive oil
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2–3 garlic cloves, smashed or minced
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1 (28 oz / 800g) can crushed tomatoes
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Salt & pepper, to taste
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Pinch of sugar (optional, to balance acidity)
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A few fresh basil leaves or 1 tsp dried oregano
🔪 Instructions:
1. Make the Meatballs:
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In a large bowl, combine ground meat, breadcrumbs, Parmesan, parsley, egg, garlic, milk (if using), and seasonings.
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Mix until just combined (don’t overwork).
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Roll into balls, about 1½ inches in diameter.
2. Brown the Meatballs:
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Heat a few tablespoons of olive oil in a skillet over medium heat.
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Brown meatballs in batches until golden on all sides (they don’t need to be fully cooked through).
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Set aside on a plate.
3. Make the Sauce:
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In the same pan, add olive oil and sauté garlic until fragrant (about 1 min).
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Add crushed tomatoes, salt, pepper, and a pinch of sugar.
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Stir in basil or oregano and simmer for 10 minutes.
4. Simmer the Meatballs:
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Return meatballs to the sauce, cover, and simmer on low for 20–25 minutes, stirring gently halfway through.
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The sauce will thicken, and the meatballs will finish cooking and absorb the flavor.
🍽️ How to Serve:
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Over spaghetti, rigatoni, or creamy polenta
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As a sandwich with crusty Italian bread
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With a sprinkle of Parmesan and fresh basil or parsley
📝 Tips:
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Want extra soft meatballs? Soak breadcrumbs in milk for 5–10 minutes before mixing.
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You can bake the meatballs instead of browning (400°F for 15–18 minutes).
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Leftovers freeze beautifully with the sauce for up to 2 months.