Polpette al Sugo

Name: Polpette al Sugo
Prep time: 25 min
Cook time: 40 min
Total time: 1 h 5 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 500g beef mince; 100g stale bread, soaked in milk; 1 egg; 50g parmesan, grated; 2 cloves garlic, minced; parsley 1 handful, chopped; 600g passata; 1 onion, diced; 3 tbsp olive oil; fresh basil to garnish

Italian meatballs simmered slowly in tomato sauce — tender, saucy and deeply flavourful. Squeezing the excess milk from the soaked bread before mixing it into the mince keeps the meatballs tender without making them wet and heavy.

Total time

65 min

Prep

25 min

Cook

40 min

Difficulty

easy

Cuisine

Italian

Ingredients

500gbeef mince

100gstale bread, soaked in milk

1egg

50gparmesan, grated

2 clovesgarlic, minced

parsley1 handful, chopped

600gpassata

1onion, diced

3 tbspolive oil

fresh basilto garnish

Instructions

Squeeze milk from bread. Combine with mince, egg, parmesan, garlic and parsley. Season well.

Roll into golf-ball-sized balls.

Brown meatballs in olive oil in batches. Remove.

Sauté onion in the same pan 5 minutes. Add passata, simmer 5 minutes.

Return meatballs, cover and simmer on low heat 30 minutes.

Scatter basil and serve over pasta or with crusty bread.

Nutrition (estimated)

Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.

Calories

493

Protein

39g

Fat

36.3g

Carbs

3.7g

Fiber

0.5g

Sodium

293mg

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