Illustration — recipe images on Disharoo are AI-generated, not photographs of the finished dish. How these recipes are made
Polpette al Sugo
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.
Ingredients
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.
