Polpette al sugo (Italian meatballs in tomato sauce)

10 June 2018

My recent holidays in Italy have really thrilled me food-wise. I had the opportunity to taste some specialties of Lazio that I had often heard about, such as pasta caccio e peppe.It is a pasta recipe with pecorino and pepper, a real treat!

You can discover more Lazio specialties in our roman travologue.

Since I was feeling very nostalgique after my travel to Rome, I decided to prepare a real italian dish to ease the pain. A simple but comforting dish by the name of Polpette al sugo wich I will share the recipe with you today. It is simply meatballs flavored with aromatic herbs and cooked in tomato sauce. It is really important that you choose quality ingredients to get that true italian deliciousness! It is a pretty simple recipe but it takes a little while. So put on your favorite podcast and get to work.

What I like most about Italian cuisine is the fact that it’s so generous and friendly. It evokes the sun and freshness and most recipes can be done with family and friends. Which is also true for Iranian cuisine, and that is probably why Ariana and I get along so well :)

In Italy the polpette is usualy served as secondi piatti. So I hope no one minds that I had my Polpette al sugo as a dish and … accompanied by pasta!
( PS: do not forget to cook the pasta in a large volume of water, they will be much better <3 )

 

Ingredients (3 servings) :
  • 500g Ground beef
  • 2 Eggs
  • 100g Pecorino
  • 3 Cloves of garlic
  • 1 Bottle of tomato sauce (at least 50cl)
  • 2 Slices of old bread (about 3 Tbsp of breadcrumbs)
  • 2 Tbsp dried oregano
  • 2 Tbsp Chopped parsley
  • 1 Tsp Nutmeg (grated)
  • Salt  & Pepper
  • Some cherry tomatoes

 

Mix the bread, garlic, pecorino, oregano, parsley and grated nutmeg.

 

Add the ground beef and start kneading the dough and let the ingredients come together.

 

Add 2 eggs and mix again.

 

Place the dough in the refrigerator for 10 minutes.

 

Shape meatmalls between you hands.

 

Pour the tomato sauce into a large saucepan, season with salt and pepper and add dried oregano and a drizzle of olive oil.

 

Add the meatballs and let them cook on low heat.

 

Cover the saucepan. After 6 minutes turn the m over and let the cook for another 15 minutes.

 

You can accompany the meatballs with some spaghetti. Simply season with salt, pepper and a little olive oil.

I hope you’ll like polpette al sugo as much as I did
Buon appetito 🙂

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