Polpette Al Sugo

Yields: 3 portions

Preparation time: 30'

Cooking time: 25'


  • [OPTIONAL] Ice cream scoop


  • 200g ground beef
  • 150g ground pork
  • 15g butter
  • 30g stale bread (or crumbs)
  • a bit of milk (to soften the bread)
  • 1 egg
  • 20g parmesan
  • parsley
  • salt
  • pepper
  • 1 onion
  • 600g diced tomatoes (I use canned ones)
  • oregano
  • fresh basil
  • freshly ground pepper


  • Add some milk to the bread (it should become soft)
  • Weigh and mix beef, pork, butter, egg, parmesan, some parsley leaves, the softened bread and add salt and pepper to taste
  • Dice the onion and put it in a pan with high sides with some oil, stir fry until transparent
  • Add the diced tomatoes (with their sauce), oregano and salt to the pan and bring to a simmer on medium heat, in the meantime
  • use the ice-cream scoop or your hands to shape the meatballs
  • Once enough meatballs to fill the pan are shaped put them in the sauce, they’ll need to cook for 20/25 minutes
  • Every now and then delicately flip the meatballs
  • You can use the same sauce to cook multiple batches, but I usually like to make more sauce as it becomes an amazing pasta condiment
  • Serve 3/4 meatballs with their sauce, add fresh basil and some freshly ground pepper

Category: Second dish

Origin: Italy

Tags: Meat