Italian polpette al sugo (sometimes also called polpette in sugo) are a delicious first course that’s perfect for a weeknight dinner or weekend meal. They are a hit with adults and kids and they’re quite easy to prepate!
These Italian meatballs are made with beef and Italian sausage, along with some parmesan cheese and herbs, and are cooked in a delicious tomato sauce.
This recipe is the inspiration for the classic Italian-American dish “spaghetti and meatballs”. In Italy, though, people usually don’t serve pasta with these meatballs.
In the past, these meatballs were made using discarded parts of meat, so when mixed with other easy and cheap ingredients like breadcrumbs, herbs, and parmesan cheese, people could create another dish.
Nowadays, they are made with much better quality meat, and as with almost any other recipe, there are variations depending on the region or chef.
There are also similar recipes in other European countries, such as Greek meatballs in tomato sauce (Soutzoukakia) or these Spanish meatballs in tomato sauce.
Ingredients
Here are the ingredients you’ll need to make these Italian meatballs in tomato sauce:
- Minced beef – I like to use medium minced beef, so the meatballs are juicier, but you can use lean ground beef if you prefer. Don’t use extra-lean though!
- Italian sausage – These are key in the final flavor of the dish since they come with spices that give a characteristic flavor. If you can’t find Italian sausages, you can use minced pork and a few extra spices instead.
- Breadcrumbs – You can use unseasoned or Italian-style breadcrumbs. If using Italian-style, you may want to reduce the amount of parsley and oregano you add to the meatballs. If you can’t eat gluten, you can use boiled potato as a substitute – it’ll affect the final consistency a bit, but will be just as delicious.
- Parmesan cheese – Use freshly grated parmigiano reggiano or grana padano for the best taste.
- Egg – A crucial binding ingredient that is key for giving the meatballs texture, moisture, and flavor. If you can’t use egg, you could use a couple of tablespoons of olive oil instead.
- Parsley – Either fresh or dried parsley; some for the meatballs and some for garnish.
- Dried oregano – A classic ingredient for these Italian meatballs; some for the meatballs and some for the sauce.
- Nutmeg – Adds extra flavor to the meatballs, but you can skip it if you don’t have any on hand.
- Salt – To enhance the flavor of the meatballs and the sauce.
- Black pepper – To season the meatballs and the sauce; preferably freshly cracked black pepper.
- Olive oil – Preferably extra virgin olive oil. Don’t substitute with butter, shortening, or another type of oil.
- Tomato Passata – Alternatively you can use canned crushed tomatoes. Just make sure they don’t have extra seasonings added.
- Water – For the sauce; adjust the amount depending on the consistency of the sauce.
Recipe Tips
- Make sure the meatballs are all roughly the same size so they cook evenly. The cooking time will vary depending on the size of the meatballs.
- For more cheesy goodness, you can add a slice of mozzarella cheese in the middle of the meatballs.
- If you’re not a fan of cheese, you can omit it completely (parmesan and mozzarella). In that case, you may want to adjust the amount of salt and spices.
- As mentioned, you can use boiled potato instead of breadcrumbs if you can’t eat gluten.
- These meatballs should be soft but firm and the consistency of the sauce should be rather thick, not soupy.
How to Make Polpette in Sugo – Step by Step Instructions
First, remove the casing from the Italian sausages and break them up slightly. Then set them aside.
Next, crack the egg in a large bowl and whisk it with a fork.
Now add the minced beef, Italian sausages, breadcrumbs, parmesan cheese, parsley, oregano, salt, black pepper and nutmeg to the bowl.
Mix until well combined. If the mixture is overly wet, add a few more breadcrumbs.
With clean hands, form the meatballs (as big or small as you like; I prefer medium-sized). They should all be about the same size.
Now heat the olive oil in a large frying pan over medium heat. Add the meatballs and brown them on all sides.
Once all the meatballs are browned, add the tomato passata, water, salt, oregano and black pepper.
Mix well and cook over low heat, covered with a lid, for about 30 minutes, or until the meatballs are fully cooked and the sauce has thickened slightly. Check frequently and add a bit more water if needed.
Serve the meatballs in tomato sauce with a sprinkle of fresh, chopped parsley and more grated parmesan cheese.
Storage Tips
These meatballs in tomato sauce can be stored in a sealed container in the fridge for up to 3 to 4 days.
Related Recipes
Here are some other tasty Italian recipes that you should try next:
- Spaghetti aglio e olio
- Italian Eggplant Parmigiana (Parmigiana di melanzane)
- Italian Meat Sauce (Ragu)
- Rosemary Focaccia
- Spaghetti alle vongole (Spaghetti with Clams)
- Artichoke Risotto
Meatballs in Tomato Sauce (Polpette al Sugo)
Ingredients
For The Meatballs
- 10.5 ounces minced beef
- 3.5 ounces Italian sausage
- 1/4 cup breadcrumbs
- 1/3 cup Parmigiano Reggiano, grated; more for serving
- 1 egg
- 1 tablespoon parsley, dried or fresh; more for serving
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon nutmeg
- 2 teaspoons olive oil
For The Sauce
- 2 cups tomato passata
- 1/4 cup water, more if needed
- 1 teaspoon salt, or to taste
- 1 teaspoon dried oregano
- 1/2 teaspoon black pepper
Instructions
- Remove the casing from the Italian sausages and break them up slightly.3.5 ounces Italian sausage
- Crack the egg in a large bowl and whisk with a fork. Add the minced beef, Italian sausages, breadcrumbs, parmesan cheese, parsley, oregano, salt, black pepper and nutmeg to the bowl. Mix until well combined. If the mixture is overly wet, add a few more breadcrumbs.10.5 ounces minced beef, 1/4 cup breadcrumbs, 1/3 cup Parmigiano Reggiano, 1 egg, 1 tablespoon parsley, 1/2 teaspoon dried oregano, 1/4 teaspoon nutmeg, 1/2 teaspoon salt, 1/2 teaspoon black pepper
- With clean hands, form the meatballs (as big or small as you like; I prefer medium-sized). They should all be about the same size.
- In a large frying pan, heat the olive oil over medium heat. Add the meatballs and brown them on all sides.2 teaspoons olive oil
- Once all the meatballs are browned, add the tomato passata, water, salt, oregano and black pepper. Mix well and cook over low heat, covered with a lid, for about 30 minutes, or until the meatballs are fully cooked and the sauce has thickened slightly. Check frequently and add a bit more water if needed.2 cups tomato passata, 1/4 cup water, 1 teaspoon salt, 1 teaspoon dried oregano, 1/2 teaspoon black pepper
- Serve the meatballs in tomato sauce with a sprinkle of fresh parsley and more grated parmesan cheese.
Notes
- Make sure the meatballs are all roughly the same size so they cook evenly. The cooking time will vary depending on the size of the meatballs.
- For more cheesy goodness, you can add a slice of mozzarella cheese in the middle of the meatballs.
- If you’re not a fan of cheese, you can omit it completely (parmesan and mozzarella). In that case, you may want to adjust the amount of salt and spices.
- These meatballs should be soft but firm and the consistency of the sauce should be rather thick, not soupy.
Nutrition
This nutritional information has been estimated by an online nutrition calculator. It should only be seen as a rough calculation and not a replacement for professional dietary advice.
