Meatballs in tomato sauce (Polpette al sugo)

Meatballs in tomato sauce (Polpette al sugo)

These meatballs in tomato sauce are much more than just a meat dish: they’re a symbol of Italian home cooking, a recipe passed down through generations, across regions, and through countless memories. Who doesn’t remember grandma or mum, hands dusted in flour, frying meatballs or gently simmering the sauce where they cooked? This dish is the undisputed star of Sunday lunch tables, often served with pasta tossed in the sauce or mopped up with bread until the very last drop is gone. 🍽️Serves: 4 ⏲️Time: 45 minutes 🧺Ingredients:

• 600g mixed minced meat (beef and pork)

• 80g stale bread

• 70ml whole milk

• Fresh parsley, chopped (to taste)

• Salt & pepper (to taste)

• 400g tomato purée

• Oil for frying (optional)
  

For the sauce:

• 500g tomato purée

• 100ml water

• 2 tbsp extra virgin olive oil

• 1 garlic clove or half an onion

• Salt, pepper, fresh basil (to taste)

🥣Instructions:

1. Soften the bread

Break the stale bread into pieces and soak in milk for about 5 minutes until soft. Gently squeeze and place in a large bowl.

2. Make the mixture

Add the minced meat, parsley, salt, and pepper to the bread. Knead until smooth. If too soft, add a little breadcrumbs.

3. Shape the meatballs

With damp hands, form balls about 4–5 cm in diameter. Arrange on a tray.

4. Cooking – two options:

• Fried (classic version): Heat plenty of oil in a pan and fry for 3–4 minutes until golden. Drain on paper towels.

• Not fried (lighter version): Add raw meatballs directly into a slightly more liquid sauce (add about 150ml water or stock). They’ll cook gently, releasing flavour.
  

5. Make the sauce

In a saucepan, sauté garlic (or onion) in olive oil. Add tomato purée, season with salt and pepper and the water. Bring to a boil.

6. Cook the meatballs

Add the meatballs to the sauce, cover, and simmer gently for 30–40 minutes. Stir carefully from time to time. Add fresh basil at the end.

⭐ Fun facts & regional twists:

• In Puglia, cheese, raisins, and pine nuts often make an appearance.

• In Sicily, “purpette a succhittu” are cooked directly in the sauce with fresh mint and no bread.

• In Naples, grandma’s meatballs are large, fragrant, and often tossed with pasta.

• In Emilia, you might find them in broth or enriched with minced mortadella.

• The sauce is affectionately known as “scarpetta sauce” – perfect for mopping up with bread.