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#Polpette al Sugo

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Course Main Course

Cuisine Italian

Equipment

• Equipment Needed: Mixing bowl, frying pan, saucepot, spatula, measuring cups, and spoons

Ingredients

  

• Ingredients
• For the Meatballs
• 1 lb 450 g ground beef (or a mix of beef and pork)
• 1/2 cup breadcrumbs you can use gluten-free breadcrumbs for a GF option
• 1/4 cup grated Parmesan cheese
• 1 large egg
• 2 cloves garlic minced
• 1 tablespoon fresh parsley chopped (or 1 teaspoon dried parsley)
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon Italian seasoning optional
• For the Sauce
• 2 tablespoons olive oil
• 1 onion finely chopped
• 2 cloves garlic minced
• 1 can 28 oz crushed tomatoes
• 1 teaspoon sugar to balance acidity
• Salt and pepper to taste
• Fresh basil or parsley for garnish

Instructions

 

• Step 1: Prepare the Meatballs
• Mix the Ingredients: In a large mixing bowl, combine the ground meat, breadcrumbs, Parmesan cheese, egg, minced garlic, parsley, salt, pepper, and Italian seasoning.
• Form the Meatballs: Using your hands, mix everything until well combined. Roll the mixture into small balls (about the size of a golf ball) and place them on a plate.
• Step 2: Cook the Meatballs
• Heat the Oil: In a large frying pan, heat the olive oil over medium heat.
• Fry the Meatballs: Add the meatballs to the pan in batches, ensuring not to overcrowd them. Cook for about 4-5 minutes on each side until golden brown. They don’t need to be fully cooked through since they’ll finish cooking in the sauce.
• Remove and Set Aside: Once browned, transfer the meatballs to a plate.
• Step 3: Make the Sauce
• Sauté the Onions and Garlic: In the same pan, add a little more oil if needed, then sauté the chopped onion until translucent. Add the minced garlic and cook for an additional minute.
• Add the Tomatoes: Pour in the crushed tomatoes and add sugar, salt, and pepper. Stir to combine.
• Return the Meatballs: Gently place the browned meatballs into the sauce. Let them simmer for about 20-25 minutes, allowing the flavors to meld and the meatballs to cook through.
• Step 4: Serve
• Garnish and Enjoy: Once the meatballs are cooked, remove from heat, and garnish with fresh basil or parsley. Serve them with pasta, polenta, or crusty bread for a hearty meal.
• Variations
• For a Spicy Kick: Add red pepper flakes to the sauce.
• Vegetarian Option: Substitute meat with a mix of lentils and mushrooms for a hearty vegetarian alternative.
• Different Sauces: Try using pesto or a creamy sauce instead of tomato for a unique twist.
• Tips and Substitutions
• Gluten-Free: Use gluten-free breadcrumbs and check that the sauces are gluten-free.
• Dairy-Free: Omit the cheese or use a dairy-free substitute.
• Freezing: These meatballs freeze well. Just cook them fully and let them cool before transferring to an airtight container.

Italian cuisine is all about comfort, warmth, and family gatherings, and Polpette al Sugo is the perfect dish to embody that spirit. This delightful meatball dish, simmered in a rich tomato sauce, is not only delicious but also incredibly versatile. From pasta to crusty bread, there are countless ways to enjoy it. Let me jump into this recipe and discover how to make it step-by-step.

What to Expect

The rich flavors of the sauce paired with the tender meatballs create a comforting dish that’s perfect for family dinners or a cozy night in.

Let me show you how I make Polpette al Sugo at home, ensuring that every bite is filled with love and tradition. Whether you’re serving it over pasta or enjoying it solo with a piece of bread, this dish will surely impress everyone at the table.

Meal Facts

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Time to Stand: 10 minutes
• Total Time: 60 minutes
• Ease of Cooking: Easy
• Servings: 4-6
• Calories: Approximately 350 per serving
• Cost of Ingredients: ~$15 (depending on local prices)
• Cuisine: Italian
• Course: Main Course
• Equipment Needed: Mixing bowl, frying pan, saucepot, spatula, measuring cups, and spoons
• Check out the right equipment and Ingredients that you need for making #polpettealsugo   here

Ingredients

For the Meatballs

• 1 lb (450 g) ground beef (or a mix of beef and pork)
• 1/2 cup breadcrumbs (you can use gluten-free breadcrumbs for a GF option)
• 1/4 cup grated Parmesan cheese
• 1 large egg
• 2 cloves garlic, minced
• 1 tablespoon fresh parsley, chopped (or 1 teaspoon dried parsley)
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon Italian seasoning (optional)

For the Sauce

• 2 tablespoons olive oil
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 can (28 oz) crushed tomatoes
• 1 teaspoon sugar (to balance acidity)
• Salt and pepper to taste
• Fresh basil or parsley for garnish
• Check out the right equipment and Ingredients that you need for making #polpettealsugo   here

Instructions

Step 1: Prepare the Meatballs

1. Mix the Ingredients: In a large mixing bowl, combine the ground meat, breadcrumbs, Parmesan cheese, egg, minced garlic, parsley, salt, pepper, and Italian seasoning.
2. Form the Meatballs: Using your hands, mix everything until well combined. Roll the mixture into small balls (about the size of a golf ball) and place them on a plate.

Step 2: Cook the Meatballs

3. Heat the Oil: In a large frying pan, heat the olive oil over medium heat.
4. Fry the Meatballs: Add the meatballs to the pan in batches, ensuring not to overcrowd them. Cook for about 4-5 minutes on each side until golden brown. They don’t need to be fully cooked through since they’ll finish cooking in the sauce.
5. Remove and Set Aside: Once browned, transfer the meatballs to a plate.

Step 3: Make the Sauce

6. Sauté the Onions and Garlic: In the same pan, add a little more oil if needed, then sauté the chopped onion until translucent. Add the minced garlic and cook for an additional minute.
7. Add the Tomatoes: Pour in the crushed tomatoes and add sugar, salt, and pepper. Stir to combine.
8. Return the Meatballs: Gently place the browned meatballs into the sauce. Let them simmer for about 20-25 minutes, allowing the flavors to meld and the meatballs to cook through.

Step 4: Serve

9. Garnish and Enjoy: Once the meatballs are cooked, remove from heat, and garnish with fresh basil or parsley. Serve them with pasta, polenta, or crusty bread for a hearty meal.

Variations

• For a Spicy Kick: Add red pepper flakes to the sauce.
• Vegetarian Option: Substitute meat with a mix of lentils and mushrooms for a hearty vegetarian alternative.
• Different Sauces: Try using pesto or a creamy sauce instead of tomato for a unique twist.
• Check out the right equipment and Ingredients that you need for making #polpettealsugo   here

Tips and Substitutions

• Gluten-Free: Use gluten-free breadcrumbs and check that the sauces are gluten-free.
• Dairy-Free: Omit the cheese or use a dairy-free substitute.
• Freezing: These meatballs freeze well. Just cook them fully and let them cool before transferring to an airtight container.

Nutritional Information (per serving)

• Calories: 350
• Protein: 25 g
• Carbohydrates: 30 g
• Fat: 15 g
• Fiber: 3 g

Troubleshooting Tips

• Meatballs Falling Apart: Ensure you’re using enough breadcrumbs to bind the mixture. If they’re too wet, add a bit more.
• Sauce Too Acidic: If the sauce tastes too acidic, adding a pinch more sugar can balance it out.

Now you have a delicious and easy recipe for Polpette al Sugo that you can customize to your liking. Buon Appetito.