Polpette al Sugo
Category: Secondi Piatti
Serves: 24
Ingredients
| Ingredient | Quantity |
|---|---|
| Ground Beef | 220g |
| Sausage (preferably pork) | 165g |
| Stale Bread (crumbs) | 30g |
| Parmesan Reggiano DOP | 25g |
| Egg | 1 |
| Fresh Parsley (chopped) | 1 tablespoon |
| Oregano | 1 pinch |
| Nutmeg (freshly grated) | 1 pinch |
| Fine Salt | to taste |
| Black Pepper | to taste |
| Extra Virgin Olive Oil | as needed |
| Tomato Passata (sieved) | 350g |
| Water | 50g |
| Additional Salt | 5g |
| Additional Oregano | to taste |
| Additional Black Pepper | to taste |
Instructions
Step 1: Prepare the Meatball Mixture
To start, break the stale bread into small pieces and place them in a food processor fitted with a blade attachment. Pulse until the bread transforms into crumbs. Set the crumbs aside. Next, remove the casings from the sausages by carefully slicing them along the length and peeling them off. Using either a knife or a fork, mash the sausage meat until finely crumbled.
Now, place the sausage meat in a large mixing bowl alongside the ground beef. Add the oregano, freshly grated nutmeg, and chopped parsley to the meat mixture. Then, grate the Parmesan Reggiano DOP and add it to the bowl, followed by the breadcrumbs that you processed earlier. Break the egg into the mixture, season with salt and pepper to taste, and mix everything together thoroughly using your hands until you achieve a cohesive and slightly sticky mixture.
Step 2: Shape the Meatballs
With the mixture now ready, take small portions, about 20 grams each, and roll them into smooth, round balls. Repeat the process until you have shaped a total of 24 meatballs. If desired, lightly flour your hands to prevent the mixture from sticking as you roll. Set the formed meatballs aside on a clean surface or plate.
Step 3: Brown the Meatballs
Heat a generous amount of extra virgin olive oil in a non-stick frying pan over medium-high heat. Once the oil is hot, carefully place the meatballs into the pan, being sure not to overcrowd them. Allow them to brown on all sides, turning them carefully with tongs or a spoon. This should take about 2-3 minutes per side, depending on the size of your meatballs. Once they are golden brown, transfer the meatballs to a plate and set them aside.
Step 4: Make the Tomato Sauce
In the same frying pan, pour in the tomato passata and add the water to thin the sauce slightly. Stir well, scraping up any bits of meat from the bottom of the pan to incorporate into the sauce. Season with additional salt, oregano, and black pepper to taste. Bring the sauce to a simmer.
Step 5: Simmer the Meatballs in the Sauce
Once the sauce is bubbling gently, return the browned meatballs to the pan, ensuring they are submerged in the sauce. Lower the heat to medium-low, cover the pan, and let the meatballs simmer for about 20-30 minutes. This allows the flavors to meld together and the meatballs to cook through fully, absorbing the rich tomato flavor.
Step 6: Serve and Enjoy
After the meatballs have simmered to perfection, taste the sauce and adjust the seasoning if necessary. Serve the meatballs hot, garnished with additional fresh parsley if desired, and enjoy this comforting and flavorful Italian dish. These meatballs pair wonderfully with pasta, crusty bread, or a simple side of sautéed vegetables.
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | Approx. 135 kcal |
| Protein | 12g |
| Total Fat | 8g |
| Saturated Fat | 2g |
| Carbohydrates | 4g |
| Dietary Fiber | 0.5g |
| Sugars | 2g |
| Sodium | 300mg |
| Cholesterol | 40mg |
This Polpette al Sugo recipe is a classic Italian dish that showcases the irresistible combination of beef, sausage, and aromatic herbs, all simmered in a rich tomato sauce. Whether served for a family dinner or at a gathering, these meatballs will surely become a favorite in your recipe collection.
