Italian polpette Recipe
Italian · Main course · 60 min total
These classic Italian meatballs are tender, flavorful, and simmered in a rich tomato sauce. Perfect for a hearty family dinner.
20
min prep
min prep
40
min cook
min cook
4
servings
servings
450
kcal/serving
kcal/serving
Ingredients
- 1 lb ground beef (80/20)
- 1/2 lb ground pork
- 1 cup fresh breadcrumbs
- 1/2 cup grated Parmesan cheese
- 2 large eggs
- 3 cloves garlic, minced
- 1/4 cup fresh parsley, chopped
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp dried oregano
- 1/4 cup milk
- 3 tbsp olive oil
- 2 cups marinara sauce
Instructions
- In a large bowl, combine ground beef, ground pork, breadcrumbs, Parmesan, eggs, garlic, parsley, salt, pepper, oregano, and milk. Mix gently until just combined.
- Roll mixture into 1.5-inch meatballs (about 20).
- Heat olive oil in a large skillet over medium-high heat. Brown meatballs in batches, turning occasionally, until browned all over (about 5 minutes per batch). Transfer to a plate.
- Pour marinara sauce into the skillet and bring to a simmer. Return meatballs to the skillet, spooning sauce over them.
- Cover and simmer over low heat for 25-30 minutes, until meatballs are cooked through and tender.
- Serve hot with pasta or crusty bread, garnished with additional Parmesan and parsley if desired.
Tips
- For lighter meatballs, use a mix of beef and veal instead of pork.
- To keep meatballs moist, avoid overmixing the meat mixture.
- Leftover meatballs can be refrigerated for up to 3 days or frozen for up to 3 months.
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