Nonna’s home is always filled with irresistible aromas, but Sundays are truly special. In southern Italy, the comforting scent of polpette al sugo simmering away signals the anticipation of an abundant family meal together.
Polpette al sugo are an Italian classic, and like many beloved recipes, they vary from region to region — sometimes even from household to household. Some versions include additions such as mortadella, pine nuts, or raisins, while the choice of meat also changes: some prefer pork alone, others use chicken or veal, and many favours a mixture of beef and pork, as in the recipe below. The cooking method also differs across families. While some deep-fry the meatballs, others pan-fry, bake, or drop them straight into the simmering tomato sauce to cook gently.
Traditionally, polpette al sugo are enjoyed as a two-course meal: pasta with the sauce as the primo (first course), followed by the meatballs as the secondo (second course or main course). They can also be served on their own — in which case, a proper scarpetta with crusty bread is a must (scarpetta in Italian means “little shoe” and refers to mopping up the tomato sauce).
Another delicious option is serving them as an appetizer or in a sandwich — my favourite is a crunchy ciabatta stuffed with tomato sauce from the polpette, meatballs sliced, mozzarella fior di latte, and avocado, finished with oregano, a drizzle of olive oil, and fresh basil.
The secret to making them soft is adding a little milk or water — just enough liquid to achieve a delicate texture that’s soft, but not so soft that the meatballs fall apart in the sauce.
Servings: 12-15 meatballs
Ingredients:
For the meatballs:
- ½ lb (250 g) minced pork
- ½ lb (250 g) minced beef
- ¼ cup (70 g) breadcrumbs
- 1 oz (30 g) grated Parmesan cheese
- 2 large eggs
- 1 garlic clove
- 1 tbsp parsley, chopped
- Salt to taste
- 1 pinch nutmeg
- 3–4 fresh basil leaves, chopped
For the sauce:
- 3 cups (700 ml) tomato sauce
- 2 cups (500 ml) water
- ½ onion, chopped
- 1 tbsp olive oil
- Salt to taste
Step-by-Step Instructions:
- Prepare the meatball mixture
In a large bowl, combine ½ lb (250 g) minced pork, ½ lb (250 g) minced beef, ¼ cup (70 g) breadcrumbs, 1 oz (30 g) grated Parmesan cheese, 2 large eggs, 1 garlic clove (minced), 1 tbsp chopped parsley, 1 pinch nutmeg, 3–4 chopped fresh basil leaves, and salt to taste. Mix gently until evenly combined. Add a little milk or water to achieve a soft mixture, but not too much, otherwise the meatballs may fall apart when added to the sauce. - Shape the meatballs
Form the mixture into small balls, roughly the size of a golf ball. - Cook the meatballs and sauce
Heat 1 tbsp olive oil in a large pan over medium heat. Add ½ chopped onion and sauté until translucent. Then add the meatballs and brown them slightly on all sides. Pour in 3 cups (700 ml) tomato sauce and 2 cups (500 ml) water. Cover and simmer gently for 25–30 minutes until the meatballs are fully cooked. Fill and serve as desired — with pasta, bread, or in a sandwich.
Buon appetito!
Nutritional Information (3-4 meatballs):
Calories: 490 kcal | Carbohydrates: 14 g | Protein: 32 g | Fat: 32 g | Saturated Fat: 11 g | Fibre: 3 g | Sugar: 7 g | Sodium: 420 mg | Cholesterol: 125 mg
Disclaimer: The nutritional information provided in this blog is an estimate based on available online tools. It is not intended to serve as medical or dietary advice. We do not accept responsibility for any consequences arising from the use of this information.
Polpette della Nonna al Sugo (meatballs in tomato sauce)
Ingredients
For the meatballs:
- ½ lb (250 g) minced pork
- ½ lb (250 g) minced beef
- ¼ cup (70 g) breadcrumbs
- 2 tbsp (30 g) grated Parmesan cheese
- 2 large eggs
- 1 garlic clove
- 1 tbsp parsley, chopped
- Salt to taste
- 1 pinch nutmeg
- 3–4 fresh basil leaves, chopped
For the sauce:
- 3 cups (700 ml) tomato sauce
- 2 cups (500 ml) water
- ½ onion, chopped
- 1 tbsp olive oil
- Salt to taste
Instructions
- Prepare the meatball mixtureIn a large bowl, combine ½ lb (250 g) minced pork, ½ lb (250 g) minced beef, ¼cup (70 g) breadcrumbs, 2 tbsp (30 g) grated Parmesan cheese, 2 large eggs, 1garlic clove (minced), 1 tbsp chopped parsley, 1 pinch nutmeg, 3–4 chopped fresh basil leaves, and salt to taste. Mix gently until evenly combined. Add a little milk or water to achieve a soft mixture, but not too much, otherwise the meatballs may fall apart when added to the sauce.
- Shape the meatballsForm the mixture into small balls, roughly the size of a golf ball
- Cook the meatballs and sauceHeat 1 tbsp olive oil in a large pan over medium heat. Add ½ chopped onion and sauté until translucent. Then add the meatballs and brown them slightly on all sides. Pour in 3 cups (700 ml) tomato sauce and 2 cups (500 ml) water. Cover and simmer gently for 25–30 minutes until the meatballs are fully cooked. Fill and serve as desired — with pasta, bread, or in a sandwich.
