Best Meatball Recipe EVER (Polpette)
User Reviews
5
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Prep Time
15 mins
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Cook Time
40 mins
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Total Time
55 mins
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Servings
4 -6
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Calories
541 kcal
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Course
Main Course
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Cuisine
Italian
Best Meatball Recipe EVER (Polpette)
Description
The polpette are prepared by softening stale bread in milk, then mixing it with an egg, ground beef, minced fresh parsley, finely grated Parmigiano Reggiano, and optionally garlic. Salt and pepper season the mixture. The meat mixture is shaped into 1½-inch balls using breadcrumbs to prevent sticking, ensuring uniform size for even cooking.
For the sugo, diced onion is sautéed in olive oil until browned, followed by adding good quality crushed tomatoes. The sauce simmers briefly to develop flavor, then the raw meatballs are gently placed into the sauce and cooked over medium-low heat for about 20 minutes until the meatballs are cooked through. Fresh basil leaves are added near the end for an aromatic touch.
This dish is traditionally served with pasta or gnocchi, allowing the sauce and meatballs to coat the starch for a satisfying meal. The texture of the meatballs is tender but holds together well, absorbing flavors from the sauce during simmering.
Making a double batch and freezing the meatballs is recommended for convenience on busy nights. Frozen meatballs can be reheated directly in sauce until warmed through.
Ingredients
Polpette (meatballs)
- 1 pound ground beef 80-85% lean
- 2 lices bread stale
- ½ cup milk
- ½ cup parmigiano reggiano finely grated
- 1 egg
- 3 tablespoons parsley fresh, minced
- garlic fresh, minced, optional, 1 tablespoon
- salt to taste
- black pepper to taste
- breadcrumbs for rolling the meatballs by hand
- parmigiano extra for serving
Sugo (sauce)
- 1 large can crushed tomatoes 28 oz, good quality
- ½ onion diced
- 2 tablespoons extra virgin olive oil
- 5 basil whole, fresh leaves
Instructions
Make Sugo:
- Pour extra-virgin olive oil into a large frying pan and brown the onion (about 7 minutes on medium heat). Add canned tomatoes and simmer, 10-15 minutes. Turn off heat and cover with lid.
Make Polpette:
- Place bread and milk in a large mixing bowl, and let sit for 2 min, until soft.
- Add egg to bread and milk mixture and mix to combine
- Add ground meat, parsley, parmigiano, salt, and pepper (and garlic if using). Mix WELL with your hands.
- Take a spoonful of the meatball mixture and gently roll it between your hands to form 1 1/2-inch meatball. Use breadcrumbs to prevent sticking. Set prepared meatballs on a cookie sheet and cover with plastic wrap.
- Plunge your meatballs into the pot with the tomato sauce. Turn on the heat to medium-low. Cook for 20 minutes or until meatballs is fully cooked in the center. Once finished cooking, add the basil and cover with a lid. Turn off the heat.
- Cook your favorite pasta or gnocchi, as directed by the package, to serve with meatballs. You can also eat without the pasta and serve it on yummy bread. Try with Easy Polenta Recipe. Generously top with parmigiano and serve hot!
Notes
- Double the meatball batch and freeze extras on a baking sheet before transferring to airtight containers for up to 2 months.
- Reheat frozen meatballs by simmering them directly in sauce until hot throughout.
- Use fresh parsley and Parmigiano Reggiano for the best flavor in the meat mixture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4-6
Amount Per Serving
Calories 541 kcal
% Daily Value*
| Calories | 541kcal | 27% |
| Carbohydrates | 25g | 8% |
| Protein | 31g | 62% |
| Fat | 36g | 55% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 17g | 85% |
| Trans Fat | 1g | 50% |
| Cholesterol | 134mg | 45% |
| Sodium | 634mg | 26% |
| Potassium | 1018mg | 22% |
| Fiber | 5g | 20% |
| Sugar | 12g | 24% |
| Vitamin A | 913IU | 18% |
| Vitamin C | 23mg | 26% |
| Calcium | 305mg | 31% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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