Classic Italian Polpette (Meatballs)

Indulge in the comforting flavors of Italy with this Classic Italian Polpette (Meatballs) recipe, a true family favorite that delivers tender, flavorful meatballs simmered in a rich tomato sauce. Featuring a perfect blend of ground beef and pork, these polpette are elevated with the addition of soaked bread for extra softness, grated Parmesan for a savory touch, and fresh parsley for a burst of herbal brightness. Gently seared to golden perfection before being simmered in a fragrant tomato passata sauce infused with onion and oregano, these meatballs are a testament to traditional Italian cooking. Ready in just over an hour, these polpette are perfect served over pasta, with crusty bread, or enjoyed on their own. Whether for a cozy dinner or a special Sunday lunch, this recipe is guaranteed to transport your taste buds straight to an Italian trattoria.

Nutriscore Rating: 67/100

Prep Time:30 mins

Cook Time:45 mins

Total Time:75 mins

Servings: 4

Ingredients

• 500 grams Ground beef
• 250 grams Ground pork
• 100 grams Stale bread
• 120 milliliters Milk
• 2 large Eggs
• 50 grams Parmesan cheese, grated
• 20 grams Fresh parsley, chopped
• 2 cloves Garlic cloves, minced
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 2 tablespoons Olive oil
• 500 milliliters Tomato passata
• 1 medium Onion, finely chopped
• 1 teaspoon Dried oregano

Directions

Step 1

Begin by soaking the stale bread in a bowl with milk for about 10 minutes, allowing it to soften completely.

Step 2

In a large mixing bowl, combine the ground beef and ground pork.

Step 3

Squeeze out excess milk from the bread and crumble it into the meat mixture.

Step 4

Add the eggs, grated Parmesan cheese, fresh parsley, minced garlic, salt, and black pepper into the meat mixture. Mix until all ingredients are well combined.

Step 5

Shape the mixture into small balls, approximately the size of a golf ball.

Step 6

Heat olive oil in a large pan over medium heat. Once hot, add the meatballs, cooking them in batches if necessary to avoid overcrowding the pan.

Step 7

Sear the meatballs until they are browned on all sides (approximately 5-7 minutes), then remove them from the pan and set aside.

Step 8

In the same pan, add the chopped onion and sauté until translucent (around 5 minutes).

Step 9

Pour in the tomato passata, stirring in the dried oregano. Simmer for 5 minutes.

Step 10

Return the meatballs to the pan with the tomato sauce, ensuring they are well covered. Lower the heat and continue to simmer for an additional 30 minutes, allowing the flavors to meld beautifully.

Step 11

Serve the polpette hot, as they are, or with your choice of pasta, garnished with additional Parmesan and fresh parsley. Enjoy!

Nutrition Facts

Serving size	(1824.0g)

Amount per serving	% Daily Value*
Calories	3008.4

Total Fat 200.3g	0%
Saturated Fat 74.6g	0%
Polyunsaturated Fat 2.7g
Cholesterol 1012.1mg	0%
Sodium 4422.5mg	0%
Total Carbohydrate 100.6g	0%
Dietary Fiber 12.3g	0%
Total Sugars 38.6g
Protein 195.5g	0%

Vitamin D 136.5IU	0%
Calcium 1172.4mg	0%
Iron 21.3mg	0%
Potassium 3286.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 60.3%

Protein: 26.2%

Carbs: 13.5%