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Polpette al Sugo Recipe

Italian · Main course · 60 min total

Tender Italian meatballs simmered in a rich tomato sauce, perfect for a comforting family meal.

Ingredients

• 1 lb (450g) ground beef (80/20)
• 1/2 cup (50g) breadcrumbs
• 1/4 cup (25g) grated Parmesan cheese
• 1 large egg
• 2 cloves garlic, minced
• 2 tbsp fresh parsley, chopped
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp olive oil
• 1 small onion, finely chopped
• 1 (28 oz / 800g) can crushed tomatoes
• 1/2 cup (120ml) water
• 1 tsp dried oregano
• 1 bay leaf

Instructions

1. In a large bowl, combine ground beef, breadcrumbs, Parmesan, egg, garlic, parsley, salt, and pepper. Mix gently until just combined; do not overwork.
2. Shape mixture into 1.5-inch (4 cm) meatballs (about 20).
3. 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.
4. Reduce heat to medium. Add onion to the skillet and cook until softened, about 3 minutes.
5. Add crushed tomatoes, water, oregano, and bay leaf. Stir, scraping up any browned bits.
6. Return meatballs to the skillet, nestling them into the sauce. Bring to a simmer, then reduce heat to low, cover, and cook for 25 minutes, stirring gently occasionally.
7. Uncover and cook for 5 more minutes to thicken sauce. Remove bay leaf before serving.

Tips

• Serve over spaghetti or with crusty bread.
• Leftover meatballs keep refrigerated for up to 3 days or frozen for 3 months.

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