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Polpette (Italian Meatballs)

5

0 min

Polpette (Italian Meatballs)

Polpette (Italian Meatballs) Photo 1

Time

0 min

Serving

8 persons

Calories

372

Rating

5.00★ (2)

Cuisine

Italian
Author: Victoria Buriak
These tasty Italian meatballs (polpette) start off in the oven, and finish by simmering in a simple tomato sauce. We love them as a main dish, with a side of sautéed zucchini and a salad.

Ingredients

  • ground sweet Italian pork sausage: 1 pound
  • ground beef: 1 pound
  • shallot: 0.66667 cup (minced)
  • freshly grated Parmesan cheese, plus more: 0.5 cup (for serving)
  • Italian seasoned breadcrumbs: 0.25 cup
  • eggs, lightly: 3 piece (beaten)
  • whole milk: 0.5 cup
  • black pepper (see Note): 0.5 tsp (freshly ground)
  • water: 1 cup
  • (24-ounce) jars tomato puree: 2 piece
  • garlic: 5 clove (minced)
  • Italian herb seasoning blend: 1 tsp
  • salt: (to taste)
  • Extra virgin olive oil: 2 Tbsp (or as needed)
  • basil leaves: (fresh)

Metric Conversion

Stages of cooking

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  1. Combine sausage, ground beef, shallot, Parmesan cheese, and breadcrumbs in a large bowl. Use a wooden spoon to break up the ground meat and roughly mix ingredients together. Stir in beaten eggs, milk, and black pepper. Use your hands to mix all ingredients well.
    Polpette (Italian Meatballs) Photo 2
  2. Preheat the oven to 400 degrees F (200 degrees C). Line a sheet pan with parchment paper or aluminum foil.
    Polpette (Italian Meatballs) Photo 3
  3. Pour water into a shallow bowl, and moisten fingertips and palms with water. Shape meatball mixture into about 40 ping-pong sized balls and place on the prepared sheet pan. When fingers become sticky, dip them in water.
    Polpette (Italian Meatballs) Photo 4
  4. Bake meatballs in the preheated oven until lightly browned and a bit underdone in the center, about 20 minutes. If meatballs are larger, adjust baking time.
    Polpette (Italian Meatballs) Photo 5
  5. Pour tomato purée into a large sauce pot or a Dutch oven set over medium-low heat. Stir in minced garlic and Italian herbs. Sample the sauce for seasoning, and adjust, if needed.
    Polpette (Italian Meatballs) Photo 6
  6. When sauce begins to bubble slightly, add meatballs and stir gently, coating all the meatballs with sauce. Keep meatballs and sauce at a low simmer and cook, uncovered, about 20 minutes.
    Polpette (Italian Meatballs) Photo 7
  7. To serve, place meatballs and sauce on a plate, drizzle with extra virgin olive oil, garnish with fresh basil leaves, and sprinkle with additional grated Parmesan cheese, if desired.
    Polpette (Italian Meatballs) Photo 8

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