Photograph of the finished Polpette al sugo

Italy · Thịt viên sốt cà chua kiểu Ý

Polpette al sugo

1 hr 15 min Hands-on time
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Beef Beef 14.1 oz
  • Photograph of Pork Pork 8.5 oz
  • Photograph of Chicken eggs Chicken eggs 1
  • Photograph of Panko breadcrumbs Panko breadcrumbs 2.8 oz
  • Photograph of Fresh milk Fresh milk ½ cup
  • Photograph of Grated cheese Grated cheese 2.1 oz
  • Photograph of Garlic Garlic 8 cloves
  • Photograph of Parsley Parsley 0.7 oz
  • Photograph of Canned tomatoes Canned tomatoes 1.3 lb
  • Photograph of Olive oil Olive oil ¼ cup
  • Photograph of Italian basil Italian basil 0.4 bunches

Method

  1. 1 Soak the breadcrumbs in fresh milk for 10 minutes to soften them.
  2. 2 Mix ground beef and pork with breadcrumbs, eggs, grated cheese, minced garlic, parsley, salt, and pepper.
  3. 3 Shape the mixture into round balls about the size of ping-pong balls, and refrigerate for 15 minutes to firm them up.
  4. 4 Sauté the garlic in olive oil, then add the canned tomatoes and cook the sauce for 10 minutes.
  5. 5 Add the meatballs to the sauce, cover and simmer over low heat for 30 minutes, shaking the pot occasionally.
  6. 6 Sprinkle with Italian basil leaves, let it rest for 5 minutes, then serve with bread.

With an appliance

  • Pressure cooker 50 min

    Replace step 5: pressure cook for 8 minutes, then release the pressure naturally; arrange the meatballs in a single layer, overlapping them so that the bottom ball is flattened.

Start cooking