Main Course

Polpette al Sugo

Name: Polpette al Sugo
Prep time: 25 min
Cook time: 50 min
Total time: 1 h 15 min
Yield: 4 servings
Cuisine: italian
Ingredients: 500 g ground beef lean; 1 pcs egg; 0.5 cup breadcrumbs plain; 0.25 cup parmesan cheese grated; 2 clove garlic minced; 2 tbsp fresh parsley chopped; 0.5 tsp salt; 0.25 tsp black pepper freshly ground; 2 tbsp olive oil; 1 pcs yellow onion finely chopped; 2 clove garlic minced; 800 g crushed tomatoes canned; 2 tbsp tomato paste; 1 tsp dried oregano; 0.25 cup fresh basil chopped; 0.5 tsp sugar (optional)

These tender Italian meatballs simmered in a rich tomato sauce are a classic comfort food. Serve them with pasta, polenta, or crusty bread for a satisfying meal. This recipe focuses on simple, authentic flavors.

An original recipe by Forkin

Total time: 1 hr 15 min
Serves: 4
Difficulty: Medium
Per serving: 547 kcal

Allergen information: may contain eggs, gluten, and milk. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

meatballs

500 gground beef, lean
1 pcsegg
0.5 cupbreadcrumbs, plain
0.25 cupparmesan cheese, grated
2 clovegarlic, minced
2 tbspfresh parsley, chopped
0.5 tspsalt
0.25 tspblack pepper, freshly ground

sauce

2 tbspolive oil
1 pcsyellow onion, finely chopped
2 clovegarlic, minced
800 gcrushed tomatoes, canned
2 tbsptomato paste
1 tspdried oregano
0.25 cupfresh basil, chopped
0.5 tspsugar(optional)

Equipment

large deep skillet · large bowl · dutch oven

The method

Step by step

1
In a large bowl, combine the ground beef, egg, breadcrumbs, parmesan cheese, minced garlic (for meatballs), chopped parsley, salt, and black pepper.
About 5 min
Cook’s note: Do not overmix the meatball mixture, as this can make the meatballs tough. Mix just until combined.
2
Roll the mixture into golf ball-sized meatballs, about 1.5 inches in diameter. You should get about 16-20 meatballs.
About 10 min
Cook’s note: Lightly wet your hands to prevent the mixture from sticking.
3
Heat half of the olive oil in a large, deep skillet or Dutch oven over medium-high heat.
About 1 min
4
Sear the meatballs in batches until browned on all sides, about 2-3 minutes per side. They don't need to be cooked through, just nicely colored.
About 8 min
Cook’s note: Crowding the pan will steam the meatballs instead of browning them, so cook in batches if necessary.
5
Remove the browned meatballs from the skillet and set aside.
About 1 min
6
Add the remaining olive oil to the same skillet, then add the chopped yellow onion.
7
Sauté the onion over medium heat until softened and translucent, about 5-7 minutes.
About 7 min
8
Add the minced garlic (for sauce) and cook for another minute until fragrant.
About 1 min
Cook’s note: Be careful not to burn the garlic, as it can turn bitter quickly.
9
Stir in the crushed tomatoes, tomato paste, dried oregano, and optional sugar.
About 1 min
Cook’s note: The sugar helps balance the acidity of the tomatoes.
10
Bring the sauce to a gentle simmer, then return the browned meatballs to the skillet.
About 2 min
11
Reduce the heat to low, cover the skillet, and let the meatballs simmer in the sauce for at least 30 minutes, or up to 45 minutes, stirring occasionally.
About 30 min
Cook’s note: The longer the meatballs simmer, the more tender they will become and the more flavor they will absorb from the sauce.
12
Stir in the fresh basil just before serving.
About 1 min
Cook’s note: Adding fresh basil at the end preserves its vibrant flavor and color.
13
Taste and adjust seasoning with salt and pepper if needed.
About 1 min

Per serving

Nutrition

55%Score

Calories: 547kcal
Protein: 30.2g
Carbs: 26.5g
Fat: 36.2g
Fibre: 4.5g
Sugar: 9.8g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftover polpette al sugo in an airtight container in the refrigerator.

Reheating

Reheat gently on the stovetop over low heat, or in the microwave, until warmed through.