Homemade meatballs, easy and delicious. Accompany it with a salad, some rice or a couple of slices of bread and it will become a real family favourite. And if you make a little more of them, you can freeze them and they are a luxury resource for a day when you don’t feel like doing anything at all.
Although they are cooked all over Italy, the most famous polpette, the super big ones, are the ones from Naples. They are prepared exactly as I indicate in the recipe, but they usually add raisins, previously rehydrated in a little water, and pine nuts. On this occasion I didn’t have any, but other times I did and they are to die for.
The only problem is that the little ones in the house, or those who dislike sweets mixed with salty foods, sometimes find the raisins annoying. Some also add a bit of chopped garlic to the meat, but I don’t usually do that, because the garlic flavour of the sauce is enough for me.
Regarding the sauce, it is sometimes prepared with onion as a base. I haven’t done it, because it’s not that red and, in the collective imagination, we almost all have a picture of a red-intense sauce, when we think of Italian meatballs. Anyway, as with raisins and pine nuts, if you want to put onions in the sauce, no problem, it’s also very good.
Meatballs with tomato sauce and basil Italian style (polpette al sugo)
- 250 g Minced beef
- 250 Minced pork
- 90 g Dry bread without crust
- 600 g Tomato
- 1/2 glass Milk
- 2 eggs
- 30 g Grated Parmesan
- 1 clove Garlic
- Olive oil
- Black pepper
- 2 branches Fresh basil
- Put the dry bread to soak with the milk
- Put the two kinds of meat in a bowl and salt and pepper them
- Add grated parmesan, eggs and chopped parsley to the meat bowl
- Drain the bread and chop it in a grinder
- Add the bread to the meat bowl and knead until the ingredients are well mixed
- Brown the garlic clove in 4 tablespoons of olive oil
- Remove the garlic that is browned and add the tomato
- Fry the tomato well until it thickens a little and loses its acidity (about 20 min. You can add a little sugar to correct the excess acidity)
- Taste the sofrito and correct the salt, if necessary, turn off the flame, add the basil and cover the pan
- Form meatballs of the size you want
- Flour the meatballs and fry them in plenty of oil
- Place the meatballs on a plate covered with kitchen paper so that they lose the excess oil
- Add the meatballs to the sofrito, turn the pan on again, at low temperature, and let the meatballs soak in the flavour of the sofrito for 10-15 min