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人分
Cuisine: italian
Ingredients: 500 g ground beef lean; 1 個 egg; 0.5 カップ breadcrumbs plain; 0.25 カップ parmesan cheese grated; 2 片 garlic minced; 2 大さじ fresh parsley chopped; 0.5 小さじ salt; 0.25 小さじ black pepper freshly ground; 2 大さじ olive oil; 1 個 yellow onion finely chopped; 2 片 garlic minced; 800 g crushed tomatoes canned; 2 大さじ tomato paste; 1 小さじ dried oregano; 0.25 カップ fresh basil chopped; 0.5 小さじ sugar (お好みで)

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.

Forkinによるオリジナルレシピ

合計時間: 1 時間 15 分
人数: 4
難易度: 普通
1人分: 547 kcal

アレルゲン情報： 卵、グルテン、乳を含む可能性があります。アレルギーがある場合は、必ず材料の包装を確認してください。

下ごしらえ

材料

meatballs

500 gground beef, lean
1 個egg
0.5 カップbreadcrumbs, plain
0.25 カップparmesan cheese, grated
2 片garlic, minced
2 大さじfresh parsley, chopped
0.5 小さじsalt
0.25 小さじblack pepper, freshly ground

sauce

2 大さじolive oil
1 個yellow onion, finely chopped
2 片garlic, minced
800 gcrushed tomatoes, canned
2 大さじtomato paste
1 小さじdried oregano
0.25 カップfresh basil, chopped
0.5 小さじsugar(お好みで)

調理器具

large deep skillet · large bowl · dutch oven

作り方

手順

1
In a large bowl, combine the ground beef, egg, breadcrumbs, parmesan cheese, minced garlic (for meatballs), chopped parsley, salt, and black pepper.
約5 分
調理のヒント： 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.
約10 分
調理のヒント： 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.
約1 分
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.
約8 分
調理のヒント： 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.
約1 分
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.
約7 分
8
Add the minced garlic (for sauce) and cook for another minute until fragrant.
約1 分
調理のヒント： 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.
約1 分
調理のヒント： 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.
約2 分
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.
約30 分
調理のヒント： 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.
約1 分
調理のヒント： Adding fresh basil at the end preserves its vibrant flavor and color.
13
Taste and adjust seasoning with salt and pepper if needed.
約1 分

1人分

栄養情報

55%スコア

カロリー: 547kcal
たんぱく質: 30.2g
炭水化物: 26.5g
脂質: 36.2g
食物繊維: 4.5g
糖類: 9.8g

レシピの材料と分量から算出した推定値です。ブランドや材料の置き換えによって変わる場合があります。

おいしく保存

保存方法

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

温め直し

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