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Polpette al Sugo

Serves 4 to 6 Entree meat

Polpette al Sugo

Polpette al Sugo is a cherished staple of Campania, prepared with a generosity that reflects the heart of Italian home cooking. It's a dish that appears regularly on Sunday tables, where the focus is on comfort rather than ceremony. The recipe comes alive with the robust flavors of San Marzano tomatoes and the unmistakable richness of Parmigiano-Reggiano, creating a sauce that clings lovingly to each meatball.

With every bite, you should experience the delicate balance between the tender ground beef and the savory depth of garlic-infused tomato sauce. The breadcrumbs and eggs bind the mixture, offering a texture that is both hearty and satisfying. Serve these meatballs simply, letting their flavors stand unadorned, the way Campania intends.

Ingredients

  • 600 gground beef
  • 100 gParmigiano-Reggiano — grated
  • 2eggs
  • 120 gplain breadcrumbs
  • 800 gSan Marzano tomatoes — crushed
  • 3 clovesgarlic — minced
  • 4 tbspextra virgin olive oil
  • to tastefine sea salt and black pepper

Method

  1. In a large mixing bowl, combine 600 g of ground beef, 100 g of grated Parmigiano-Reggiano, 2 eggs, and 120 g of plain breadcrumbs. Mince 3 cloves of garlic finely and add them to the mixture. Season with fine sea salt and black pepper to taste. Use your hands to mix everything thoroughly until all ingredients are well incorporated and the mixture feels cohesive.
  2. Take small portions of the meat mixture and roll them between your palms to form meatballs about the size of a golf ball. Ensure they are compact and smooth to prevent them from breaking apart during cooking.
  3. In a wide, heavy-bottomed pan, heat 4 tablespoons of extra virgin olive oil over medium heat. Once the oil shimmers, add the meatballs in a single layer, ensuring they do not touch. Brown the meatballs on all sides, turning them gently with tongs or a spatula. They should develop a deep golden-brown crust, which will take about 5-7 minutes.
  4. While the meatballs are browning, crush 800 g of San Marzano tomatoes by hand or with a fork in a bowl, leaving them slightly chunky. Once the meatballs are browned, carefully pour the tomatoes into the pan, ensuring they cover the meatballs.
  5. Reduce the heat to low and allow the meatballs to simmer gently in the tomato sauce. Stir occasionally, ensuring the sauce does not stick to the bottom of the pan. Simmer until the meatballs are cooked through and the sauce has thickened, clinging to each polpetta. The sauce should have a rich, deep red color and a fragrant aroma.
  6. Serve the polpette al sugo hot, with pasta or crusty bread on the side. Sprinkle with additional grated Parmigiano-Reggiano before serving for extra flavor.
Cover of Authentic Italian Cuisine
From the cookbook

Authentic Italian Cuisine

This recipe is from Authentic Italian Cuisine by Yassine Sbiti — the Italian volume in the ComidaTime International Cuisines series.

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