Here’s a classic, authentic Italian meatball recipe—simple, traditional, and packed with flavor. These are soft, moist, and perfect for serving with or without sauce.
🇮🇹 Authentic Italian Meatballs (Polpette al Sugo)
Ingredients (Makes ~20 meatballs):
-
1 lb (450g) ground beef (80/20 recommended)
-
1/2 lb (225g) ground pork (adds fat and flavor)
-
1 cup (80g) fresh breadcrumbs (from day-old Italian bread, crusts removed)
-
1/2 cup (120ml) whole milk
-
2 eggs
-
1/2 cup (50g) freshly grated Parmigiano-Reggiano
-
2 garlic cloves, minced
-
2 tbsp chopped fresh parsley
-
Salt & freshly ground black pepper
-
Olive oil, for frying
Optional for extra flavor:
-
Pinch of nutmeg
-
1/4 tsp dried oregano
For the tomato sauce (Sugo):
-
2 tbsp olive oil
-
2 garlic cloves, smashed
-
1 can (28 oz / 800g) San Marzano tomatoes, crushed by hand or blended
-
Salt & pepper
-
Fresh basil (a few leaves)
🔪 Instructions:
1. Prepare the breadcrumb mixture:
-
In a bowl, combine breadcrumbs and milk. Let soak for 5–10 minutes until soft.
-
Mash together into a paste.
2. Mix the meatballs:
-
In a large bowl, combine beef, pork, breadcrumb paste, eggs, Parmesan, garlic, parsley, salt, and pepper.
-
Mix gently with your hands until just combined. Don’t overwork the mixture—this keeps them tender.
3. Form the meatballs:
-
Shape into 1½ to 2-inch balls (about golf ball size).
4. Brown the meatballs (optional but recommended):
-
Heat olive oil in a large skillet over medium-high heat.
-
Brown meatballs in batches, turning to color all sides. Don’t cook through—just get a nice crust.
-
Remove and set aside.
5. Make the sauce:
-
In a wide pan, heat olive oil and sauté garlic until golden.
-
Add crushed tomatoes, salt, pepper, and basil.
-
Simmer for 10 minutes.
6. Simmer meatballs in sauce:
-
Add browned meatballs to the sauce.
-
Cover partially and simmer gently for 30–40 minutes, until fully cooked and tender.
🧀 Serving suggestions:
-
Serve with crusty Italian bread or over spaghetti (though Italians traditionally eat meatballs without pasta).
-
Sprinkle with extra Parmesan and fresh basil before serving.