Polpette al Sugo

Nutrition · per serving

Steps

1. 1

   In a medium bowl, combine the minced pork, minced veal, egg, fine breadcrumbs, Parmigiano-Reggiano, finely grated garlic, parsley, fine salt, and black pepper. Mix gently with your hand or a fork just until evenly combined; overmixing will make the meatballs dense. Let the mixture sit for 5 minutes so the breadcrumbs hydrate and the mixture firms slightly.

   150 g minced pork150 g minced veal1 small egg35 g fine breadcrumbs25 g Parmigiano-Reggiano, finely grated1 clove garlic, finely grated1 tbsp flat-leaf parsley, finely chopped4 g fine salt1 g black pepper
2. 2

   With lightly damp hands, shape the mixture into 8 equal meatballs. Compact them enough to hold together, but do not squeeze hard.

3. 3

   Heat a wide sauté pan or shallow pot over medium heat. Add the extra-virgin olive oil for the sauce and the lightly crushed garlic cloves. Cook for about 1 minute until fragrant but not browned, then stir in the tomato paste for 20-30 seconds.

   15 g extra-virgin olive oil2 cloves garlic, lightly crushed10 g tomato paste
4. 4

   Add the passata di pomodoro, water, fine salt, black pepper, and 4 basil leaves. Bring to a gentle simmer, then lower the heat so the sauce bubbles lazily.

   400 g passata di pomodoro80 ml water3 g fine salt1 g black pepper8 leaves fresh basil
5. 5

   While the sauce starts simmering, heat a second frying pan over medium-high heat with the extra-virgin olive oil for the meatballs. Brown the meatballs for 4-5 minutes total, turning carefully, until they develop color on at least 3 sides. They do not need to be cooked through at this stage; browning builds flavor and helps them keep their shape in the sauce.

   10 g extra-virgin olive oil
6. 6

   Transfer the browned meatballs to the simmering tomato sauce in a single layer. Spoon a little sauce over them, partially cover, and cook gently for 15-18 minutes, turning once halfway through, until the meatballs are cooked through and register 71°C in the center or are no longer pink inside.

7. 7

   Tear in the remaining basil leaves and simmer uncovered for 1-2 minutes to meld the flavors. Taste the sauce and adjust seasoning if needed. Remove the crushed garlic cloves if you want a smoother, more refined sauce.

   8 leaves fresh basil
8. 8

   Rest for 2 minutes off the heat, then serve the polpette hot with plenty of sugo spooned over the top. Serve with crusty bread, mashed potatoes, or simply on their own.

Origin & History

Polpette al sugo is a classic home-style dish found across Italy, especially in central and southern regions where meatballs are often simmered directly in tomato sauce. Unlike the oversized restaurant-style versions seen abroad, traditional Italian polpette are usually modest in size and served as a secondo or occasionally dressed with bread.