Polpette al Sugo (Meatballs in Sauce)

Ingredients

• 16 oz. ground beef (use ½ ground pork for traditional Italian meatballs)

• 2 eggs

• 2 cloves garlic, crushed evenly

• 2-3 slices stale bread or breadcrumbs (bread makes it fluffier)

• 1/2 cup milk, to soak the bread.

• Milk, added slowly in a small amount – to the completed meat mix – only if/ as needed for helping to hold it together. Do not allow it to become “soupy.”

• ½ cup Parmesan cheese, grated, for the meat mixture

• ¼ cup Parmesan cheese, grated, for sprinkling on top

• 1 rounded Tbsp parsley, chopped, mix

• Add a DASH of oregano and/or basil if desired.

• 1 rounded tsp parsley, chopped, for a little bright green garnish on top, just before serving.

• Salt to taste – this is also a tenderizing agent that is needed in this classic recipe.

• 3 cups basil tomato sauce: or enough to cover the meatballs-- ½ way -- in your medium baking pan

Link To Easy Conversion Chart

Editor’s Note:

Method for Classic Meatballs

1. Preheat oven to 350 degrees F.

2. Soak the bread in milk in a bowl.

3. Add the remaining ingredients and use your hands, to fully combine, with love and authenticity. (Do not over-mix or overwork ground meat, as it will lose tenderness.)

4. Form the meatballs by scooping the mixture evenly into a tablespoon and then gently pressing them into balls. Uniformity matters for an evenly-cooked dish.

5. Italian chefs often cook the raw meatballs right in the sauce, in the oven.

6. Once the sauce is evenly surrounding the meatballs, stir all together VERY gently to evenly coat the balls.

**If you want to slightly brown the meatballs first, do so carefully and quickly in a medium-hot oiled pan, or in a 450 degree F oven on a cookie sheet, for no more than 8-10 minutes -ONLY until outsides are starting to brown. Then add the sauce and finish in a 350 degree oven.

7. Place in the oven for 20-30 minutes (to no more than 165 degrees F inside)

8. Remove them from heat and plate them up before they overcook.

9. Garnish lightly with parsley and cheese.

10. Serve with fresh salad, crusty bread and Chianti or your favorite wine.

Click this link for the timeless singalong song by Dean Martin, That’s Amore’ ! Now... let’s eat!

While Italians in Italy traditionally do not serve meatballs “on top of spaghetti,” this combo first gained popularity in the late 1800’s –by Italian immigrants who settled in the U.S. Since then, America has embraced Italian heritage and cuisine, including so many amazing pasta dishes. In Italy, however, expect to see the pasta as an appetizer, and the meat as an entrée. Now, buon appetito!