Low Sodium Classic Italian Polpette (Meatballs)

Experience the rich, comforting flavors of **Low Sodium Classic Italian Polpette (Meatballs)** with this wholesome recipe that doesn’t compromise on taste. These tender, oven-baked meatballs are made with a mix of ground beef and pork, fresh breadcrumbs soaked in milk for a melt-in-your-mouth texture, and aromatic Italian herbs like parsley and oregano. Grated Parmesan cheese delivers a savory depth, while a low-sodium tomato sauce keeps the dish heart-friendly without sacrificing its authentic Italian charm. Perfect for pairing with pasta, serving on a sub roll, or enjoying alongside a crisp salad, this recipe is ideal for those seeking a healthier twist on a beloved classic. Ready in just about 80 minutes, it’s a nourishing, crowd-pleasing meal that’s as easy to prepare as it is satisfying.

Nutriscore Rating: 69/100

Prep Time:20 mins

Cook Time:60 mins

Total Time:80 mins

Servings: 6

Ingredients

• 500 grams Ground beef (85% lean)
• 250 grams Ground pork
• 1 cup Fresh breadcrumbs
• 0.5 cup Milk
• 0.5 cup Parmesan cheese, grated
• 2 cloves Garlic cloves, minced
• 1 large Egg
• 0.25 cup Italian parsley, chopped
• 1 teaspoon Dried oregano
• 0.5 teaspoon Black pepper
• 2 tablespoons Olive oil
• 2 cups Low sodium tomato sauce

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

In a small bowl, combine the fresh breadcrumbs and milk. Let it sit for about 5 minutes until the breadcrumbs absorb the milk.

Step 3

In a large mixing bowl, combine the ground beef, ground pork, soaked breadcrumbs, grated Parmesan cheese, minced garlic, egg, chopped parsley, dried oregano, and black pepper. Mix gently with your hands until all ingredients are well incorporated but do not overmix.

Step 4

Form the mixture into meatballs about 1.5 inches in diameter, which should yield approximately 20-24 meatballs.

Step 5

In a large ovenproof skillet or Dutch oven, heat the olive oil over medium heat.

Step 6

Add the meatballs in a single layer, cooking them in batches if necessary to prevent overcrowding. Brown the meatballs on all sides, about 6-8 minutes total per batch.

Step 7

Remove the meatballs from the skillet and set aside on a plate.

Step 8

Pour the low sodium tomato sauce into the same skillet, scraping up any browned bits from the bottom of the pan with a wooden spoon.

Step 9

Return the meatballs to the skillet, nestling them into the sauce.

Step 10

Transfer the skillet to the preheated oven and bake for 25-30 minutes, until the meatballs are fully cooked through.

Step 11

Once cooked, let the meatballs rest for a few minutes before serving. Serve them with your choice of pasta, on a sub roll, or accompanied by a salad for a delicious meal.

Nutrition Facts

Serving size	(1779.1g)

Amount per serving	% Daily Value*
Calories	3359.2

Total Fat 190.9g	0%
Saturated Fat 68.6g	0%
Polyunsaturated Fat 4.7g
Cholesterol 831.8mg	0%
Sodium 3204.3mg	0%
Total Carbohydrate 220.7g	0%
Dietary Fiber 21.2g	0%
Total Sugars 42.6g
Protein 215.2g	0%

Vitamin D 138.4IU	0%
Calcium 1227.4mg	0%
Iron 32.0mg	0%
Potassium 3956.0mg	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: 49.6%

Protein: 24.9%

Carbs: 25.5%