Polpette (Classic Italian Meatballs)
Polpette (Classic Italian Meatballs)
Ingredients
For the Meatballs
- 500 g ground beef
- 3 eggs
- 100 g Parmigiano cheese
- 200 g breadcrumbs
- 1/2 teaspoon salt, to taste
- 1/4 teaspoon black pepper, to taste
- 2 tablespoons fresh parsley, diced, to taste
- 1 tablespoon milk, a drop for softer texture
For the Tomato Sauce
- 2 tablespoons olive oil
- 2 shallots, chopped
- 800 g S. Marzano tomatoes, canned, crushed or whole
- 1/4 teaspoon salt, a little bit, to taste
- 1/4 cup fresh basil, leaves
For Serving
- 1/4 cup Parmesan cheese, grated, as needed
- 2 sprigs fresh basil, for garnish
Instructions
- 1
In a large mixing bowl, crack the 3 eggs. Season the eggs with salt and pepper to taste.
⏱️ 2 min
- 2
Add the 500g ground beef, 100g Parmigiano cheese, 200g breadcrumbs, and diced fresh parsley to the bowl with the eggs.
⏱️ 3 min
- 3
Pour in a drop (approximately 1 tablespoon) of milk to the mixture. This helps achieve a softer texture for the meatballs.
⏱️ 1 min
- 4
Using your hands, thoroughly mix all the ingredients together until they are well combined and a uniform 'dough' is formed. Be careful not to overmix.
⏱️ 5 min
- 5
Shape the mixture into meatballs of your desired size. Place them on a plate or baking sheet as you form them.
⏱️ 9 min
- 6
In a large pan or Dutch oven, pour 2 tablespoons of olive oil and heat it over medium heat.
⏱️ 1 min
- 7
Add the chopped shallots to the pan and sauté until softened and translucent, about 3-4 minutes.
⏱️ 4 min
- 8
Add the S. Marzano tomatoes to the pan. If using whole tomatoes, break them up with a spoon. Season the tomato sauce with a little bit of salt and add the fresh basil leaves.
⏱️ 2 min
- 9
Carefully place the raw, shaped meatballs directly into the simmering tomato sauce. There is no need to fry them beforehand.
⏱️ 2 min
- 10
Cover the pan and let the meatballs cook in the sauce. After 5 minutes, gently turn the meatballs around to ensure even cooking.
⏱️ 5 min
- 11
Cover the pan again and continue to cook the meatballs in the sauce for approximately 20 more minutes, or until they are cooked through and tender.
⏱️ 20 min
- 12
Once the meatballs are cooked, remove the pan from the heat. Serve the meatballs with the tomato sauce in bowls.
⏱️ 1 min
- 13
Garnish with grated Parmesan cheese and fresh basil before serving.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Polpette (Classic Italian Meatballs)
For the Meatballs
- 500 g ground beef
- 3 eggs
- 100 g Parmigiano cheese
- 200 g breadcrumbs
- 1/2 teaspoon salt, to taste
- 1/4 teaspoon black pepper, to taste
- 2 tablespoons fresh parsley, diced, to taste
- 1 tablespoon milk, a drop for softer texture
For the Tomato Sauce
- 2 tablespoons olive oil
- 2 shallots, chopped
- 800 g S. Marzano tomatoes, canned, crushed or whole
- 1/4 teaspoon salt, a little bit, to taste
- 1/4 cup fresh basil, leaves
For Serving
- 1/4 cup Parmesan cheese, grated, as needed
- 2 sprigs fresh basil, for garnish
Instructions
- 1
In a large mixing bowl, crack the 3 eggs. Season the eggs with salt and pepper to taste.
⏱️ 2 min - 2
Add the 500g ground beef, 100g Parmigiano cheese, 200g breadcrumbs, and diced fresh parsley to the bowl with the eggs.
⏱️ 3 min - 3
Pour in a drop (approximately 1 tablespoon) of milk to the mixture. This helps achieve a softer texture for the meatballs.
⏱️ 1 min - 4
Using your hands, thoroughly mix all the ingredients together until they are well combined and a uniform 'dough' is formed. Be careful not to overmix.
⏱️ 5 min - 5
Shape the mixture into meatballs of your desired size. Place them on a plate or baking sheet as you form them.
⏱️ 9 min - 6
In a large pan or Dutch oven, pour 2 tablespoons of olive oil and heat it over medium heat.
⏱️ 1 min - 7
Add the chopped shallots to the pan and sauté until softened and translucent, about 3-4 minutes.
⏱️ 4 min - 8
Add the S. Marzano tomatoes to the pan. If using whole tomatoes, break them up with a spoon. Season the tomato sauce with a little bit of salt and add the fresh basil leaves.
⏱️ 2 min - 9
Carefully place the raw, shaped meatballs directly into the simmering tomato sauce. There is no need to fry them beforehand.
⏱️ 2 min - 10
Cover the pan and let the meatballs cook in the sauce. After 5 minutes, gently turn the meatballs around to ensure even cooking.
⏱️ 5 min - 11
Cover the pan again and continue to cook the meatballs in the sauce for approximately 20 more minutes, or until they are cooked through and tender.
⏱️ 20 min - 12
Once the meatballs are cooked, remove the pan from the heat. Serve the meatballs with the tomato sauce in bowls.
⏱️ 1 min - 13
Garnish with grated Parmesan cheese and fresh basil before serving.
⏱️ 1 min