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Famous Traditional Italian Meatballs in tomato sauce (polpette al sugo pomodoro) are my nonna’s famous recipe. Made with simple ingredients and stewed in a delicious tomato sauce.
Try these recipes: Creamy Polenta with Polpette al Sugo (meatballs in tomato sauce) and Best Authentic Lasagna Bolognese with Bechamel Sauce.
Recipe Ingredients
You only need a few pantry staples and fresh ingredients for these authentic Italian meatballs.
Polpette (meatballs)
- Ground beef
- Stale bread
- Milk
- Parmigiano Reggiano
- Egg
- Parsley
- Bread crumbs
- Salt and black pepper to taste
Sugo al Pomodoro (homemade tomato sauce)
- 1 large (28 oz/ 794 grams) can of good quality crushed tomatoes
- 1/2 an onion, diced (make sure to finely chop the onions so there are no large chunks!)
- 2 tablespoons extra virgin olive oil
- 5 fresh basil leaves
- Optional: add a whole garlic clove into the sauce while simmering
How To Make Polpette
Soak the bread in the milk in a small bowl, and set aside. In a medium bowl, combine the bread with the remaining ingredients and gently mix.
Gently form into small balls. I like to use a spoon or fork to scoop and then roll in the meat mixture in the palm of my hand- just like nonna Laura taught me!
Make your tomato sauce and let the meatballs gently simmer in the sauce until perfectly tender.
The meatballs are cooked in the sauce and remain perfectly tender and soft this way. Every family in Italy makes their meatballs slightly differently.
This is our way, and I can tell you they are melt-in-your-mouth tender!
Why I Love this Traditional Italian Meatball Recipe…
These succulent Italian meatballs are a comforting dish that brings everyone to the table! These nutritious homemade meatballs are the perfect meal to make on a Sunday afternoon and freeze for weeks!
Let your children take part in the recipe by having them roll the meatballs in their tiny hands.
Tip for Soft and Tender Meatballs
Soak the bread for soft meatballs. Bread soaked in milk will puff up when cooked, creating little air pockets that soften these meatballs. Our family prefers it to use breadcrumbs that tend to make meatballs tough or dry (panko breadcrumbs are an okay variation).
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).
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!
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!
Yes, you can cook the meatballs any way you like. I highly suggest cooking them in the sauce because the flavor is outstanding!
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.
What To Serve With This Recipe
These soft and tender Italian meatballs are delicious served with hot al dente pasta or any of the following:
Easy Polenta Recipe Authentic Italian Style
Authentic Homemade Pappardelle Pasta Recipe
BEST Pillowy Soft Potato Gnocchi
Fast Italian No Knead Ciabatta Bread
If you want to add some greens to the table, try these recipes: Sautéed Zucchini and Onion (Italian Recipe), Simple Petite Peas (Side Dish), or Arugula, Apple, and Pistachio Salad in Parmigiano Cups.
Storage & Reheating Instructions
The cooked meatballs can be stored in an airtight container in the fridge for up to three to four days.
They can also be frozen and cooked in a freezer-safe container for up to three months.
If you prefer, you can even freeze them uncooked. Place the meatballs in the freezer until firm, then transfer them to a freezer-safe container or bag. They will keep for three to four months.
Traditional Italian Meatball Recipe
This is another tried and true simple, flavorful, and mouthwatering recipe from my Nonna. I’ve sat at many kitchen tables and rolled these meatballs with her countless times.
The smell of onion frying in olive oil, fresh tomatoes, basil, beef, and parsley brings me back to all those tables and conversations.
My favorite part about all my Nonna’s recipes is the simplicity and authenticity of the fresh ingredients. It’s about highlighting the natural flavors of the food, and this recipe exemplifies just that. Read more about my nonna and her meatballs.
Made with Amore, Elena.
More Delicious Recipes for you!
Spinach and Ricotta Lasagna with Tomato Sauce
Italian Sheet Pan Sausage, Potatoes, and Tomatoes
Pesto Smashed Potatoes and Roasted Tomatoes (video)
Orzo Pasta with Shrimp, Sun-dried Tomatoes, and Artichokes
From my cucina to your table- enjoy our traditional meatball (polpette) recipe for years to come! It will be the most popular dish from Italian cuisine in your household!
Make sure to leave a ⭐️star rating on the recipe card and comment below if you make the recipe. I love to connect with you through my recipes.
I would love for you to tag me on Instagram @cucinabyelena so I can see your delicious Italian recipes. To get more ideas, follow me on Pinterest.
Print
Polpette Recipe
These nutritious homemade meatballs are the perfect meal to make on a Sunday afternoon and freeze for weeks to come! This is another tried and true simple, flavorful and mouthwatering recipe from my Nonna.
- Total Time: 55 minutes
- Yield: 4-6 1x
Ingredients
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
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.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Savory
- Cuisine: Italian
all your recipes are so helpful.
I can cook, but always happy to expand my knowledge and I love your Italian vibe all over, the respect for ingredient’s natural flavors. The way you tell the story of your recipes and how you take me to your family for that moment
ty for all of them , I am sharing them once more with my almost adult children
So happy this humble recipe reached the Netherlands! A little taste of my home to yours!
I made a double batch of these for my daughter & her family while she was away & I babysitting. I left them in the fridge for them. A couple days later she raved about them! Said everybody loved them & asked if I had tweaked my usual recipe somehow. These were easy, tender & delicious, as was the sauce. I’ll definitely make them again.
That is so nice of you to do that and I am sure she appreciated it so much! I am happy everyone loved the recipe!
the BEST meatballs I’ve ever had!! So easy to make, too!!
YAY! Nonna’s recipes are tried and true ❤️
Love these! Quick and easy recipe.
So happy you do! many more where that came from! Enjoy.
These were incredible! I’ve been on a kick of trying different meatball recipes and there were by far the best and probably the easiest of the ones I’ve made. My whole family said it was the best meatballs they’ve had!
Awww, thanks! There is nothing like a tried and true Nonna recipe!
These are the most amazing meatballs. Easy, delicious and are little balls of heaven in a bite. I have even made these with turkey and they are just incredible. Made these in a mini version to add to my chicken soup. OMG! I come from a family of wonderful Italian cooks so I am a hard sell. These are top notch! Thanks for sharing, Elena.
Yes! So happy you loved them!
What’s a good substitute to use if I don’t have any stale bread? I only have sandwich bread (but it’s not stale).
You can still use that!
I made them before I saw your reply – I used 1/2 cup panko breadcrumbs instead and they were so good! I’ll have to try bread next time.
That is a great option as well! Happy you loved them!
I just lightly toast my bread to dry it out slightly.
Made this recipe and it was a game changer using the bread and milk mixture over breadcrumbs. Thank you!
Yay! So happy you loved it!