Polpette al Sugo (Meatballs in Tomato Sauce) vs Mpiftekia: Hearty Greek Beef Patties

Both dishes start from ground beef bound with egg, breadcrumbs, garlic and parsley, but they head in very different directions. The polpette use milk-soaked bread and grated Parmesan for a soft, rich mixture, then are browned and simmered slowly in crushed tomatoes with onion until tender, finished with torn basil. The mpiftekia work grated onion, olive oil, mint, dried oregano and a splash of red wine vinegar straight into the meat, then are grilled until charred, with crumbled feta as an optional hidden filling.