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Polpette (Italian Meatballs)
Polpette (Italian Meatballs)
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Prep Time:
30 minutes
Cook Time:
40 minutes
Total Time:
70 minutes
Oven-baked Italian meatballs simmered in tomato sauce for ultimate flavor.
Ingredients:
  • 1 pound ground pork sweet Italian sausage
  • 1 pound ground beef
  • 2/3 cup finely minced shallot
  • 1/4 cup Italian seasoned breadcrumbs
  • 1/2 cup freshly grated Parmesan cheese
  • 3 eggs, lightly beaten
  • 1/2 cup whole milk
  • 1/2 teaspoon freshly ground black pepper (see note)
  • 2 24-ounce bottles tomato purée
  • 5 garlic cloves, finely minced
  • 1 teaspoon Italian herb seasoning blend
  • Salt, to taste
  • Extra virgin olive oil, about 2 Tablespoons
  • Fresh basil leaves
  • Additional grated Parmesan cheese, optional
Instructions:
  • In a large bowl, mix the sausage, ground beef, shallot, Parmesan cheese, and breadcrumbs together. Use a wooden spoon to break up the meat and combine the ingredients. Add beaten eggs, milk, and black pepper, then use your hands to thoroughly mix everything together.
  • Preheat the oven to 400°F (200°C) and line a sheet pan with parchment paper or aluminum foil.
  • Fill a shallow bowl with water and wet your fingertips and palms with water. Form the meatball mixture into approximately 40 ping-pong sized balls and place them on the prepared sheet pan. Dip your fingers in water as needed.
  • Bake meatballs in the preheated oven for about 20 minutes until lightly browned and slightly undercooked in the center. Adjust baking time for larger meatballs.
  • 1. Heat the tomato purée in a large sauce pot or Dutch oven over medium-low heat. Add minced garlic and Italian herbs, then taste the sauce and adjust seasoning as desired.
  • Once the sauce gently bubbles, add the meatballs and stir delicately to coat them all with the flavorful sauce. Let the meatballs and sauce simmer on low heat, uncovered, for approximately 20 minutes.
  • When ready to plate, arrange the meatballs and sauce, then drizzle with fragrant extra virgin olive oil, top with vibrant fresh basil leaves, and optionally sprinkle with more grated Parmesan cheese for added flavor.

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