🇮🇹 Italian · Main Dish
🍖 Polpette al Sugo
Polpette al Sugo
Tender Italian meatballs simmered gently in tomato sauce until they've fully absorbed its flavor, traditionally served as a main course with the sauce, rather than as a pasta topping.
While often associated abroad with spaghetti, in Italy polpette al sugo are frequently served as their own main course, the meatballs simmered directly in the sauce until tender, with the sauce itself served alongside or over bread rather than pasta.
Ingredients
Equipment: Large mixing bowl, Large sauté pan with lid
- 500 g (1.1 lb) ground beef, or a mix of beef and pork
- 100 g (1 cup) breadcrumbs
- 80 ml (⅓ cup) milk
- 1 egg
- 60 g (¾ cup) grated Parmigiano-Reggiano
- 2 cloves garlic, minced
- Fresh parsley, chopped
- 1 onion, chopped
- 700 g (1.5 lb) canned crushed tomatoes
- 80 ml (⅓ cup) extra virgin olive oil
- Salt and pepper, to taste
Method
- Soak the breadcrumbs in the milk for a few minutes, then squeeze lightly.
- Combine the ground meat, soaked breadcrumbs, egg, Parmigiano, garlic, parsley, salt, and pepper into a well-mixed but not overworked mixture.
- Rest the mixture for 15 minutes, then shape into balls about the size of a golf ball.
- Warm half the olive oil in a large pan and sauté the onion until softened.
- Add the crushed tomatoes and simmer for 10 minutes.
- Gently add the meatballs to the simmering sauce, spooning some sauce over the top.
- Cover and simmer gently for 25-30 minutes, turning the meatballs occasionally, until cooked through and tender.
- Serve hot with plenty of sauce and crusty bread.
Chef Tips
- Mix the meatball mixture gently rather than overworking it, which keeps the texture tender rather than dense.
- Simmering the meatballs directly in the sauce, rather than browning them first, keeps them especially tender.
- This dish is traditionally served as its own course, with bread for the sauce, distinct from being a pasta topping.
Common Mistakes to Avoid
- Overworking the meat mixture, resulting in dense, tough meatballs.
- Turning the meatballs too aggressively while simmering, which can cause them to fall apart.
- Using a thin, bland tomato sauce that doesn't provide enough flavor.
Nutrition (per serving)
Health Benefits
- A good source of protein from the meat, eggs, and cheese.
Cultural Note
In Italy, polpette al sugo are traditionally served as a standalone main course with bread, a distinction often lost in Italian-American interpretations that pair them with spaghetti.
Storage & Serving
Storage: Refrigerate up to 3 days; flavor improves the next day.
Reheating: Reheat gently on the stovetop, covered.
Serve with: Crusty bread, A simple green salad, A medium-bodied red wine