Polpette al Sugo – Italian-Style Meatballs in Tomato Sauce
Introduction
Polpette al sugo, or Italian-style meatballs simmered in tomato sauce, is one of the most comforting dishes in Italian home cooking. Unlike American-style meatballs that are often served with spaghetti, these are usually enjoyed on their own, soaked in a rich tomato sauce and paired with crusty bread. They are made with a mix of ground meat, breadcrumbs, garlic, egg, and cheese, and they reflect the heart of traditional Italian cuisine. Simple, humble, and full of flavor.
In this recipe, you’ll learn how to make polpette from scratch with clear tips on texture, seasoning, and cooking technique. You’ll see why overmixing is a common mistake, how chilling helps the meatballs hold their shape, and how gentle simmering allows the flavors to come together beautifully.
This dish also carries a personal meaning. I made it for my close friend Simone from Italy, someone who inspired me to start creating cooking videos. Watching how he shares his culture through food and connection has deeply influenced me. This project started with the simple idea that cooking brings people together, and this recipe is one of the first steps in that journey.
Ingredients
Serves: 4 (Makes about 16 to 20 meatballs)
Time: Approx. 1 hour
For the Meatballs
• 600g ground meat (beef and pork blend)
• 1 egg
• 5 tbsp breadcrumbs (about 30g)
• 3 tbsp milk (about 45ml)
• 1 garlic clove (grated or minced)
• 3 tbsp grated Parmigiano Reggiano (about 20g)
• 1 tsp chopped parsley (optional)
• ½ to ¾ tsp salt
• Freshly ground black pepper
• 2 tbsp olive oil (for searing)
For the Tomato Sauce
• 200g tomato purée plus 100ml water
• 1 garlic clove (minced)
• 2 tbsp olive oil
• Salt and pepper to taste
• 1 basil leaf or 1 bay leaf (optional)
• Additional 100ml water if needed while simmering
Instructions
Prepare the Meatballs
1. Soak the breadcrumbs in milk for about 5 minutes.
2. In a bowl, combine all meatball ingredients and mix just until combined. Avoid overmixing.
3. With wet hands, shape into round balls about golf-ball size. You should get around 16 to 20 pieces.
4. Chill in the fridge for 10 to 15 minutes to firm up.
Brown the Meatballs
5. Heat olive oil in a pan over medium heat.
6. Add the meatballs and gently roll them until browned on all sides. They do not need to be fully cooked through.
7. Remove and set aside.
Make the Sauce and Simmer
8. In the same pan, heat olive oil and sauté garlic until fragrant.
9. Add tomato purée and water. Season with salt and pepper and add basil or bay leaf if using.
10. Simmer for 5 minutes, then add the meatballs.
11. Cover and cook on low heat for 20 to 30 minutes, flipping the meatballs occasionally.
12. If the sauce becomes too thick, add a little more water.
Tips for Perfect Meatballs
1. Do not overmix the meat mixture. Stop once everything is just combined to keep the texture light.
2. Chill the meatballs before searing. This helps them hold their shape.
3. Sear only the surface. The sauce will finish cooking them gently and evenly.
Watch the Full Recipe on YouTube
For a step-by-step video tutorial, check out my YouTube channel:
Let me know if you try this recipe. Feel free to leave a comment and don’t forget to like and subscribe for more delicious recipes.
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