Polpette al Sugo
Italy's classic meatballs in tomato sauce — polpette al sugo, one of the most beloved Italian comfort foods. The Italian meatball is quite different from the American-Italian version: smaller, more delicate, often fried first, then finished in a simple tomato sauce. Contains a panade (stale bread soaked in milk) for tenderness, Parmesan, egg and parsley.
- Total
- 35 min
- Serves
- 6
- Level
- Medium
Prep 15 min · Cook 20 min
Ingredients
Method
Combine meat, squeezed bread, eggs, Parmesan, parsley, garlic; season. Mix gently — overworking makes them tough. Form into balls 3–4cm diameter.
About 4 min
Fry meatballs in olive oil in batches; brown on all sides. Remove.
About 9 min
Tomato sauce: sauté garlic; add tomatoes; season; simmer 15 minutes.
About 9 min
Place meatballs in the sauce; simmer gently 25 minutes, basting occasionally.
About 9 min
Finish with basil. The meatballs absorb the tomato. Serve with bread; or separately before pasta (as in Italy, where the Sunday polpette are eaten before the pasta dressed with the same sauce).
About 3 min
Nutrition per serving (estimate)
- Calories
- 440
- Protein
- 32 g
- Carbs
- 14 g
- Fat
- 30 g
- Fibre
- 2 g
- Sugar
- 6 g
- Sodium
- 620 mg
Contains: gluten, dairy, eggs
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Recipe by Boon Tools.