Polpette al sugo is a classic Italian dish featuring tender meatballs simmered in a rich, flavorful tomato sauce. Here’s a recipe to get you started:

Ingredients:

For the Meatballs:

• 1 pound (450g) ground beef (or a mix of beef and pork)
• 1/2 cup (60g) breadcrumbs (fresh or panko)
• 1/3 cup (80ml) milk
• 1 large egg, beaten
• 1/4 cup (25g) grated Parmesan cheese
• 2 tablespoons chopped fresh parsley
• 1 garlic clove, minced
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper

For the Tomato Sauce:

• 1 tablespoon olive oil
• 1 onion, finely chopped
• 2 carrots, finely chopped (optional)
• 2 celery stalks, finely chopped (optional)
• 2 cloves garlic, minced
• 1 (28-ounce) can crushed tomatoes
• 1/2 cup (120ml) chicken broth or water
• 1 tablespoon tomato paste (optional)
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper

For Serving (Optional):

• Grated Parmesan cheese
• Chopped fresh parsley

Instructions:

1. Make the Meatballs: In a large bowl, combine the milk and breadcrumbs. Let the mixture sit for 5 minutes to soften the breadcrumbs.
2. Add Remaining Meatball Ingredients: Add the ground meat, beaten egg, Parmesan cheese, parsley, garlic, salt, and pepper to the breadcrumb mixture. Use your hands to gently mix everything until just combined. Avoid overmixing, which can make the meatballs tough.
3. Shape the Meatballs: Wet your hands to prevent sticking. Form the meatball mixture into round balls, approximately 1-inch (2.5-cm) in diameter.
4. Heat Olive Oil: In a large skillet or Dutch oven, heat olive oil over medium heat.
5. Brown the Meatballs (Optional): If desired, brown the meatballs in batches for a few minutes per side until golden brown. This step adds flavor but isn’t necessary.
6. Sauté the Aromatics (for the Sauce): In the same skillet or Dutch oven (if you didn’t brown the meatballs), heat olive oil over medium heat. Add the onion (and optional carrots and celery) and cook until softened, about 5 minutes.
7. Add Garlic: Stir in the minced garlic and cook for another minute until fragrant.
8. Deglaze the Pan (Optional): If you browned the meatballs, deglaze the pan with a bit of water or chicken broth, scraping up any browned bits from the bottom.
9. Add Crushed Tomatoes and Broth: Pour in the crushed tomatoes, chicken broth (or water), tomato paste (if using), oregano, salt, and pepper. Bring to a simmer.
10. Add Meatballs: Carefully add the meatballs to the simmering tomato sauce.
11. Simmer the Meatballs: Cover the pot partially and simmer for 20-25 minutes, or until the meatballs are cooked through and the sauce has thickened slightly.
12. Serve: Serve the Polpette al Sugo hot over pasta, polenta, or mashed potatoes. Garnish with grated Parmesan cheese and chopped fresh parsley (optional).

Tips:

• Fresh Breadcrumbs: For the best texture, use fresh breadcrumbs made by drying or toasting bread and grinding it into crumbs.
• Moistening Breadcrumbs: Soaking the breadcrumbs in milk helps to bind the meatballs and keep them moist.
• Don’t Overmix: Overmixing the meatball mixture can make them tough. Mix just until the ingredients are combined.
• Browning Meatballs (Optional): While browning the meatballs adds flavor, it’s not necessary. You can simply add them directly to the tomato sauce.
• Leftovers: Leftover Polpette al Sugo can be stored in an airtight container in the refrigerator for up to 3 days.

Estimated Per Serving:

• Calories: 600-700
• Protein: 40-45 grams (mostly from meat and cheese)
• Carbs: 50-60 grams (mostly from pasta and breadcrumbs)
• Fiber: 5-7 grams (from vegetables in sauce, pasta, and breadcrumbs)