Meat Balls

Directions

1. In a large bowl, mix ground beef with eggs, Parmesan, breadcrumbs soaked in milk, minced garlic, parsley, salt, and pepper.
2. Shape into small round meatballs using wet hands.
3. Heat olive oil in a pan and lightly brown the meatballs on all sides. Set aside.
4. In the same pan, sauté chopped onion until translucent, then pour in the tomato passata. Season with salt and simmer for 10 minutes.
5. Gently add the meatballs into the sauce and cook covered on low heat for 30 minutes, stirring occasionally.
6. Serve hot with pasta or crusty bread.

Suggestions from Lucia

• Add a splash of red wine to the tomato sauce for deeper flavor.
• Use stale bread soaked in milk instead of breadcrumbs for softer meatballs.
• Let the meatball mixture rest for 15 minutes before shaping—it helps bind everything.

History of this Dish

Polpette al sugo are a cornerstone of Italian home cooking, especially beloved in southern regions. While each family has its variation, they are commonly enjoyed on Sundays, served with pasta or on their own. These meatballs reflect Italy’s culinary emphasis on simplicity and flavor, transforming humble ingredients into comforting meals.