Polpette or polpette al sugo (to be precise) is a traditional Italian meatball
the recipe that has become a staple of Italian home cooking.
Every Sunday, nonnas all around Italy were used to make a big batch of
polpette. I do not know if it is still in use now!
Of course, like a lot of other recipes in Italy, everyone has their own recipe
and refined technique. As you make them a few dozens of times you will
develop a sense of perfect meatballs even without following a recipe.
But for now, if you follow this polpette al sugo (sauce) recipe you will have a juicy
and tenders’ homemade oven-baked meatballs.
If you are new to Italian cooking, let us clear some questions you might
have.
Ingredients: (for 4 servings)
– 500 gr ground meat (veal, beef, mix pork and beef, etc.)
– 200 gr. Cooked potatoes
– 50 gr. breadcrumbs
– 75 gr Parmigiano reggiano
– 1 egg
– Parsley. Oregano or any other herb of your preference
– 1 garlic clove (shallot, red onion, or …. nothing)
– Salt and pepper
– Extra virgin olive oil
Additional Tip:
* You can also add ground pork or sausage meat to the beef .
* If the mixture feels too dry add some milk, if way too soft, almost
liquid – add more breadcrumbs.
An ideal meatball mix should be moist, easy to roll in your hands and
hold the shape.
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