🇮🇹 Italy · Food
Polpette al Sugo (Meatballs in Tomato Sauce)
By eatmundo · July 7, 2026
These classic Italian meatballs are tender and flavorful, simmered to perfection in a rich, rustic tomato sauce. A comforting dish enjoyed as a main course with pasta or bread, or as a hearty appetizer.
Ingredients
check them off as you prepareHow to Make It
- 1
In a medium bowl, combine 100g of stale breadcrumbs with 100ml of whole milk. Let it soak for 5-10 minutes until the bread is softened and has absorbed the milk. If using fresh bread, squeeze out excess liquid.
- 2
In a large mixing bowl, combine 500g of ground beef (or a mix of beef and pork), the soaked bread, 1 large egg, 50g of grated Parmesan cheese, 2 tablespoons of finely chopped fresh parsley, and 1 clove of minced garlic. Season with 1 teaspoon of salt and 1/2 teaspoon of black pepper.
- 3
Gently mix all ingredients with your hands until just combined; be careful not to overmix, as this can make the meatballs tough. Form the mixture into 16-18 small meatballs, about 3-4 cm (1.5 inches) in diameter.
- 4
Heat 2 tablespoons of olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Brown the meatballs in batches for 3-5 minutes on all sides until nicely caramelized. Remove them from the pot and set aside.
- 5
Reduce heat to medium, add 1 more tablespoon of olive oil if needed, then add 1 finely chopped medium onion to the same pot. Sauté for 5-7 minutes until softened and translucent, scraping up any browned bits from the bottom of the pot.
- 6
Add 1 more clove of minced garlic to the pot and cook for 30 seconds until fragrant, being careful not to burn it. Pour in 800g (28 oz) of canned crushed tomatoes, 1/2 teaspoon of salt, and a pinch of black pepper. Bring the sauce to a gentle simmer.
- 7
Carefully return the browned meatballs to the simmering tomato sauce. Ensure they are mostly submerged. Reduce the heat to low, cover the pot, and let the meatballs gently simmer for at least 30-40 minutes, or up to 1 hour, allowing the flavors to meld and the meatballs to become incredibly tender. Stir occasionally to prevent sticking.
- 8
Just before serving, stir in 4-5 fresh basil leaves, torn. Taste and adjust seasoning as needed. Serve hot, perhaps with crusty bread or over your favorite pasta.
Frequently Asked Questions
What kind of meat is best for Polpette al Sugo?+
A blend of ground beef and pork is traditionally preferred for a richer flavor and juicier texture, but all-beef works wonderfully too.
Can I make these meatballs ahead of time?+
Absolutely! Polpette al Sugo freeze beautifully, both cooked in sauce or just the formed raw meatballs. Thaw and reheat gently.
How do I prevent my meatballs from falling apart?+
Ensure your binding ingredients (egg, breadcrumbs/milk) are well-incorporated, don't overmix the meat, and brown them thoroughly before simmering in the sauce.
What's the best way to serve Polpette al Sugo?+
They are fantastic with a side of crusty bread to soak up the sauce, over spaghetti or polenta, or even as a filling for a hearty sandwich.
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