What is the beat meat to use?

This recipe (and also the way my nonna made them) is with one pound of 80-85% lean ground beef. Add half-ground beef, half-ground pork, or even Italian sausage with the casing removed if you like. Try this recipe that uses Italian sausage- Italian Sausage Meatballs Recipe (In Sauce) .

Can you cook raw meatballs in tomato sauce?

YES! This recipe does exactly that. It saves you time in baking them first and dirtying more pans. The raw meatballs will cook in tomato sauce and come out tender and scrumptious. The juices will flavor the tomato sauce, and the tomato sauce will flavor the meatballs. This is the traditional way we do it in Italy!

Can You Make This Recipe Gluten Free?

You can make a gluten-free version by adding a slice of gluten-free bread of your choice. Instead of the breadcrumbs, you can use a gluten-free variety!

Can these meatballs be fried or baked?

Yes, you can cook the meatballs any way you like. I highly suggest cooking them in the sauce because the flavor is outstanding!

Can I omit milk in this recipe?

Yes, you can skip the milk. But, you still need some sort of liquid to help bind the meatballs together. Water is an easy substitute.

Polpette (Traditional Italian Meatballs)

Name: Polpette Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: Italian
Ingredients: 1 pound of 80-85% lean ground beef; 2 slices of stale bread; 1/2 cup milk; 1/2 Cup parmigiano reggiano, finely grated; 1 egg; 3 tablespoons fresh minced parsley; Optional: 1 tablespoon fresh minced garlic; Salt and pepper to taste; Breadcrumbs (for rolling the meatballs by hand); Extra parmigiano for serving; 1 large can (28 oz) good quality crushed tomatoes; 1/2 an onion, diced; 2 tablespoons extra virgin olive oil; 5 fresh basil leaves, whole

Ingredients

Units Scale

Polpette (meatballs)

1 pound of 80-85% lean ground beef
2 slices of stale bread
1/2 cup milk
1/2 cup parmigiano reggiano, finely grated
1 egg
3 tablespoons fresh minced parsley
Optional: 1 tablespoon fresh minced garlic
Salt and pepper to taste
Breadcrumbs (for rolling the meatballs by hand)
Extra parmigiano for serving

Sugo (sauce)

1 large can (28 oz) good quality crushed tomatoes
1/2 an onion, diced
2 tablespoons extra virgin olive oil
5 fresh basil leaves, whole

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Instructions

Make Sugo:

Pour extra-virgin olive oil into a large frying pan and brown the onion (about 7 minutes on medium heat). Add canned tomatoes and simmer, 10-15 minutes. Turn off heat and cover with lid.

Make Polpette:

Place bread and milk in a large mixing bowl, and let sit for 2 min, until soft.
Add egg to bread and milk mixture and mix to combine
Add ground meat, parsley, parmigiano, salt, and pepper (and garlic if using). Mix WELL with your hands.
Take a spoonful of the meatball mixture and gently roll it between your hands to form 1 1/2-inch meatball. Use breadcrumbs to prevent sticking. Set prepared meatballs on a cookie sheet and cover with plastic wrap.
Plunge your meatballs into the pot with the tomato sauce. Turn on the heat to medium-low. Cook for 20 minutes or until meatballs is fully cooked in the center. Once finished cooking, add the basil and cover with a lid. Turn off the heat.

Cook your favorite pasta or gnocchi, as directed by the package, to serve with meatballs. You can also eat without the pasta and serve it on yummy bread. Try with Easy Polenta Recipe. Generously top with parmigiano and serve hot!

Notes

Make Meatballs Ahead of Time

I always make a double batch of the meatballs and freeze them for a busy weeknight.

To freeze meatballs: Place them on a baking sheet in one layer so they aren’t touching, and place them in the freezer. Once frozen, transfer to a freezer-safe container with a tight lid. Freeze for up to 2 months. Add frozen meatballs to the broth when ready to use and simmer until warm. You can also add them to homemade tomato sauce.

Author: Elena
Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Savory
Cuisine: Italian