Go Back
–+ servings
Polpette al Sugo

Polpette al Sugo with Polenta

A traditional family recipe that screams comfort food at its best. A complete meal to bring to YOUR table and SHARE with YOUR loved ones.
Print Recipe Pin Recipe
Prep Time: 50 minutes
Cook Time: 30 minutes
Total Time: 1 hour 20 minutes
Course: Main Course, Meat
Cuisine: Italian
Keyword: Meatballs, Polenta, Sugo al Pomodoro
Difficulty: Beginner
Servings: 5
Calories: 604kcal

Ingredients

For the tomato sauce (sugo al pomodoro)

  • 2 can tomatoes San Marzano
  • 1 clove garlic
  • 2 tbsp olive oil extra virgin
  • ⅓ cup onions chopped
  • ⅓ cup celery chopped
  • ⅓ cup carrots chopped

For the meatballs

  • 2/3 lb beef lean, minced, preferably organic ( see notes)
  • 2/3 lb pork minced
  • 1 egg
  • 2 tbsp parmesan grated
  • 3 tbsp breadcrumbs
  • 1 tbsp parsley chopped
  • 3 cloves garlic minced
  • 2 tbsp pine nuts toasted
  • 1 pinch salt himalayan pink
  • 1 pinch black pepper crushed
  • 1 pinch nutmeg
  • 1 pinch chili flakes dried
  • 1 tbsp fennel seeds crushed

For the polenta

  • 1 liter water
  • 1 ½ cup polenta minced
  • 1 tsp salt
US Customary - Metric

Instructions

To make the tomato sauce:

  • In the meantime, warm the olive oil in a saucepan. When the oil shimmers add the garlic, the chopped onion, celery and carrots and let it cook for 5 minutes until tender.
  • Add the canned tomatoes to the can, chop them with a wooden spoon and let them cook until they have melted into a sauce, 10 to 15 minutes.

To make the meatballs

  • Start by putting in a bowl the ground beef, pork, 2 tbsp parmesan, 1 tbsp chopped parsley, 1 egg, 3 tbsp breadcrumbs, 2 tbsp pine nuts, fennel, garlic, salt, crushed black pepper, chili flakes and nutmeg.
  • Mix all the ingredients well and start rolling the assembled ingredients into a 2.5 inches diameter balls. This should yield around 25 meatballs.
  • At this point take a baking dish, spread the tomato sauce on the bottom and place on top the meatballs. Gently coat them with the tomato sauce, making sure they have a thin layer of sauce.
  • Bake them at 360°F (180°C) for 30 minutes.

To make the polenta

  • As soon as you start baking the meatballs, bring 1 l of water to boil, adding 1 tbsp of salt.
  • Pour like rain all the polenta, stirring continuously to avoid any lump.
  • Continue to stir for 10-15 minutes, until the polenta is creamy and reaches the desired consistency.
  • Serve it immediately, and place the polpette al sugo on top! MANGIA!

Notes

  • You can use different varieties of meat - you can use only beef or mix it with veal or turkey. You can add cold cuts as well.
  • You can use different types of cheese, though I recommend a hard cheese. If you want to stay in the Italian territory, I recommend Pecorino or aged Asiago. If you want to explore other varieties, I recommend Manchego or Vintage Gouda.
  • In terms of spices, you can mix and match whatever you prefer. If you want a more spicy hint, jalapeno powder will work well instead of dried chili flakes. Instead of nutmeg, you can try allspice, cumin or coriander. For more suggestions read the post.
  • The meatballs can be frozen - they will stay good for 8 weeks. You should let them thaw and then heat them in a pan with a bit of oil. I do not recommend a microwave as it will dry them out.

Nutrition

Serving: 1g | Calories: 604kcal | Carbohydrates: 47g | Protein: 29g | Fat: 33g | Sodium: 649mg | Potassium: 556mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1704IU | Vitamin C: 4mg | Calcium: 93mg | Iron: 3mg
Have you tried to make it?Mention @Italian_Kitchen_Confessions or tag #Italian_Kitchen_Confessions!