Italian Beef Meatballs (Polpette al Sugo): Authentic Recipe

Italian Beef Meatballs (Polpette al Sugo): Authentic Recipe

Traditional Italian beef meatballs made with ground beef, milk-soaked bread, Parmigiano Reggiano, and tomato sauce

Prep Time25 mins

Cook Time55 mins

Total Time1h 20min

Servings: 6 servings Course: Main Course Cuisine: Italian Calories: 385 kcal

Ingredients

Meat Mix

500g g Ground beef chuck (15-20% fat)
150g g Stale country bread (Crust removed)
180ml ml Whole milk
2 Medium eggs
60g g Parmigiano Reggiano (Finely grated)
3 Garlic cloves (Finely minced)
3 tbsp tbsp Flat-leaf parsley (Finely chopped)
Fine sea salt (Freshly ground)
Black pepper (Freshly ground)
1 pinch Freshly grated nutmeg (Optional)

Sugo

3 tbsp tbsp Extra-virgin olive oil
1 Small yellow onion (Finely diced)
2 Garlic cloves (Sliced)
700g g Tomato passata
6 Fresh basil leaves
Salt (To taste)

Instructions

Method

1

Soak the bread in milk for 10 minutes

2

Mix the polpette ingredients together

3

Rest the mix in the refrigerator for 20 minutes

4

Roll the mixture into walnut-sized balls

5

Sear the meatballs in olive oil for 60 seconds per side

6

Finish the meatballs in the simmering sugo for 40-50 minutes

Equipment

Wide, deep pan
Skillet

Nutrition

Servingper serving

Calories385

Notes

Serve with pasta, such as bucatini or rigatoni, and grated Parmigiano Reggiano

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