ITALIAN MEATBALLS IN TOMATO SAUCE

A classic comfort dish from Nonna’s kitchen

Italian meatballs, or "polpette," are a beloved dish that holds a special place in Italian cuisine. While many people associate meatballs with spaghetti, in Italy, they are traditionally served on their own or with a side of crusty bread or focaccia to soak up the rich tomato sauce.  

One of the keys to these Italian, tender and flavorful morsels is using a mix of meats, typically beef and pork, which adds depth and richness to the flavor, creating a taste that's both hearty and comforting. The addition of bread and milk in the mixture ensures a moist, delicate texture; but it is in the flavoring that you will taste the authentic Italian style.  

The cooking process is just as important. Meatballs are often lightly fried before being simmered in a robust tomato sauce, allowing them to absorb the sauce’s flavors while becoming tender. This technique also gives the sauce a rich, savory taste.  

Italian meatballs can be a balanced part of a nutritious meal as they provide a good source of protein from different sources. The seasoning and sauce also add a combination of calcium, vitamins and antioxidants; and when enjoyed with a side of salad or vegetables, this dish offers a truly balanced and satisfying meal that fits into the Mediterranean diet.

A little history

The origin of Italian meatballs can be traced back to ancient Roman cuisine, where a variety of meat dishes, including a type of patty made with minced meat, were common. However, the "polpette" we know today evolved over centuries as Italian families experimented with local ingredients and flavors. Also, the practice of simmering them in tomato sauce became widespread only with the introduction of tomatoes to Europe in the 16th century.  

In Italy, each region has its own version of meatballs, reflecting local culinary traditions; nevertheless, all over the country Italian meatballs are traditionally prepared as a main course or "secondo piatto," rather than served with pasta.

In the south of Italy, a very small and less seasoned version of meatballs is also added in baked pasta trays, or “pasta al forno”, and lasagna, but the practice of pairing meatballs with spaghetti became popular afterwards and only in Italian-American cuisine.  

In Italy, they remain a standalone dish, celebrating the full, robust flavors of the meat and sauce.  

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INGREDIENTS👇🏻

• 200g | 7.1oz minced veal or beef

• 200g | 7.1oz minced pork

• 300g | 10.6oz sourdough bread

• Whole milk to soak the bread

• 60g | 2.1oz parmigiano cheese

• 1 egg • 1 clove of garlic

• Fresh parsley

• 800g | 28.2oz tomato passata

• ½ white onion

• Fresh basil

• Black pepper to taste

• Sea salt to taste

• Extra virgin olive oil

The recipe step by step

1. Take the crust off the sourdough bread and blitz to make breadcrumb with it
   

2. Slice the rest and soak thoroughly in whole milk [or the milk you prefer!]
   

3. Mix the mince meats together and then add the egg, parmigiano cheese, black pepper, salt, finely chopped fresh parsley and a pressed clove of garlic
   

4. Squeeze all the milk out of the soaked bread and add it into the mix

   
   

5. Amalgamate all ingredients thoroughly by hand and then roll small balls of the mix, trying to keep them all of the same size [a scale could come in handy for this]
   

6. Roll the meat balls in the bread crumb you previously blitzed
   

7. Dice finely half an onion and sizzle it in a large pan with a drizzle of extra virgin olive oil

   
   

8. Add the meatballs in the pan and fry until golden brown on low heat, turning them from time to time

   
   

9. Add the tomato passata and some water to the pan, and cook for 30 minutes with a lid on [if the tomato sauce gets dry before time add a little more water and cover again]

   
   

10. Season with sea salt and fresh basil leaves

    
    

11. Plate them and enjoy with a big slice of our focaccia!😋

    
    

12. …or if you are American, cook some spaghetti and play Lady and the Tramp!