Polpette al Sugo

Priprema

Sastojci

Postupak

Korak po korak

1. 1

   In a large bowl, combine the ground beef, egg, breadcrumbs, parmesan cheese, minced garlic (for meatballs), chopped parsley, salt, and black pepper.

   Oko 5 min

   Napomena kuhara: Do not overmix the meatball mixture, as this can make the meatballs tough. Mix just until combined.

2. 2

   Roll the mixture into golf ball-sized meatballs, about 1.5 inches in diameter. You should get about 16-20 meatballs.

   Oko 10 min

   Napomena kuhara: Lightly wet your hands to prevent the mixture from sticking.

3. 3

   Heat half of the olive oil in a large, deep skillet or Dutch oven over medium-high heat.

   Oko 1 min

4. 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.

   Oko 8 min

   Napomena kuhara: Crowding the pan will steam the meatballs instead of browning them, so cook in batches if necessary.

5. 5

   Remove the browned meatballs from the skillet and set aside.

   Oko 1 min

6. 6

   Add the remaining olive oil to the same skillet, then add the chopped yellow onion.

7. 7

   Sauté the onion over medium heat until softened and translucent, about 5-7 minutes.

   Oko 7 min

8. 8

   Add the minced garlic (for sauce) and cook for another minute until fragrant.

   Oko 1 min

   Napomena kuhara: Be careful not to burn the garlic, as it can turn bitter quickly.

9. 9

   Stir in the crushed tomatoes, tomato paste, dried oregano, and optional sugar.

   Oko 1 min

   Napomena kuhara: The sugar helps balance the acidity of the tomatoes.

10. 10

    Bring the sauce to a gentle simmer, then return the browned meatballs to the skillet.

    Oko 2 min

11. 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.

    Oko 30 min

    Napomena kuhara: The longer the meatballs simmer, the more tender they will become and the more flavor they will absorb from the sauce.

12. 12

    Stir in the fresh basil just before serving.

    Oko 1 min

    Napomena kuhara: Adding fresh basil at the end preserves its vibrant flavor and color.

13. 13

    Taste and adjust seasoning with salt and pepper if needed.

    Oko 1 min