Meatballs in Tomato Sauce (Polpette al Sugo) Recipe
Classic Italian Meatballs in Tomato Sauce (Polpette al Sugo) featuring a flavorful mix of minced beef and Italian sausage, simmered in a rich tomato passata sauce. Perfectly browned and tender meatballs finished with Parmesan and fresh parsley for a hearty and comforting meal.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 4 servings
- Category: Main Course
- Method: Frying
- Cuisine: Italian
Ingredients
Meatballs
- 10.5 ounces minced beef
- 3.5 ounces Italian sausage (casing removed)
- 1/4 cup breadcrumbs
- 1/3 cup Parmigiano Reggiano (grated; plus more for serving)
- 1 egg
- 1 tablespoon parsley (dried or fresh; plus more for serving)
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon nutmeg
Tomato Sauce
- 2 teaspoons olive oil
- 2 cups tomato passata
- 1/4 cup water (more if needed)
- 1 teaspoon salt (or to taste)
- 1 teaspoon dried oregano
- 1/2 teaspoon black pepper
Instructions
- Prepare the sausage: Remove the casing from the Italian sausages and break the meat up slightly to make it easier to combine with other ingredients.
- Mix the meatball ingredients: Crack the egg into a large bowl and whisk with a fork. Add the minced beef, broken-up Italian sausage, breadcrumbs, grated Parmigiano Reggiano, parsley, oregano, salt, black pepper, and nutmeg. Mix thoroughly until all ingredients are well combined. If the mixture feels too wet, add a little extra breadcrumbs to achieve the right consistency.
- Form the meatballs: Using clean hands, shape the mixture into medium-sized meatballs (about 1.5 to 2 inches in diameter) making sure they are uniformly sized to ensure even cooking.
- Brown the meatballs: Heat the olive oil in a large frying pan over medium heat. Add the meatballs in batches if necessary, and cook until each side is browned evenly, turning carefully to maintain their shape.
- Simmer in tomato sauce: Once all meatballs are browned, pour in the tomato passata, add water, salt, oregano, and black pepper. Stir gently to combine. Cover the pan with a lid and reduce the heat to low. Let the meatballs simmer for about 30 minutes, stirring occasionally. Check the sauce frequently and add water if it becomes too thick to prevent sticking. The sauce should thicken slightly and the meatballs be cooked through.
- Serve: Plate the meatballs with sauce and garnish generously with fresh parsley and additional grated Parmigiano Reggiano. Serve hot as a comforting main dish, perfect with pasta or crusty bread.
Notes
- Ensure meatballs are all similarly sized to cook evenly.
- If sausage is particularly fatty, you may need to adjust salt accordingly.
- You can use fresh herbs instead of dried for a brighter flavor.
- Adding breadcrumbs stabilizes the meatballs for tender results.
- Feel free to add a pinch of chili flakes for a spicy kick.
- Meatballs can be made ahead and refrigerated or frozen before cooking.
