Absolutely! Here’s a traditional recipe for Polpette al Sugo — classic Italian meatballs simmered in a rich tomato sauce. This is the real deal, just like Nonna makes: tender, flavorful, and soaked in a garlicky, herby sugo (sauce).
🇮🇹 POLPETTE AL SUGO (Traditional Italian Meatballs in Sauce)
🍖 INGREDIENTS
For the Meatballs (Polpette):
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500g (1.1 lb) ground beef (or a 50/50 mix of beef & pork)
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2 slices stale bread, soaked in milk (or 1 cup breadcrumbs)
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1 egg
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2 tbsp grated Parmigiano Reggiano or Pecorino Romano
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2 cloves garlic, finely minced (or 1 for milder flavor)
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2 tbsp chopped fresh parsley
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Salt & black pepper to taste
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Optional: pinch of nutmeg or lemon zest (for extra aroma)
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Olive oil, for frying
For the Tomato Sauce (Sugo):
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2 tbsp olive oil
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1 small onion, finely chopped
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2 cloves garlic, whole or minced
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700g (about 24 oz) passata di pomodoro (tomato purée) or canned crushed tomatoes
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A splash of water or broth (optional, to loosen the sauce)
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Salt to taste
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A pinch of sugar (optional, if your tomatoes are acidic)
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Fresh basil or parsley (to finish)
👩🍳 INSTRUCTIONS
1. Prepare the Meatballs:
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Soak the stale bread in milk until soft, then squeeze out excess liquid.
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In a large bowl, combine ground meat, soaked bread (or breadcrumbs), egg, cheese, garlic, parsley, salt, and pepper.
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Mix gently until just combined — don’t overwork the mixture or the meatballs will be tough.
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Roll into small balls (about the size of a walnut).
2. Brown the Meatballs (Optional but Traditional):
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Heat olive oil in a pan over medium heat.
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Lightly brown the meatballs on all sides for flavor and to help them hold together. Don’t cook them through — they’ll finish in the sauce.
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Transfer to a plate.
📝 In some Italian regions (like the South), meatballs are added raw directly to the sauce — both methods are authentic.
3. Make the Sauce (Sugo):
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In the same pan (or a clean saucepan), sauté onion and garlic in olive oil until soft and fragrant (don’t let the garlic burn).
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Add the tomato passata, a pinch of salt, and a splash of water or broth if needed.
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Simmer for 10–15 minutes to develop flavor.
4. Simmer the Meatballs:
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Gently add the meatballs into the sauce.
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Simmer covered on low heat for 30–40 minutes, until meatballs are cooked through and tender.
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Stir occasionally and add a bit of water if the sauce thickens too much.
5. Finish & Serve:
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Add torn fresh basil or parsley to the sauce before serving.
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Serve hot with crusty bread, polenta, or over pasta — but remember: in many Italian homes, polpette are often served on their own, not traditionally with spaghetti (that’s Italian-American style!).
🇮🇹 Tips from Nonna:
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Don’t pack the meatballs too tightly — they should feel airy, not dense.
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Use Pecorino Romano for a sharper, saltier flavor.
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Let the sauce gently bubble — never a full boil.
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Make extra — these taste even better the next day!