This Italian classic is full of hearty goodness; moist and tender meatballs in a mouthwatering tomato sauce. Paired with parpadelle pasta, whip up this polpette al sugo recipe for a tasty mid-week meal or serve with pesto toast or garlic bread and a side salad for a simple but impressive weekend dinner party.
Equipment
Ingredients
Meatballs
- 350g chuck beef, cut into 1 inch pieces
- 250g pork shoulder, trimmed of any excess fat, cut into 1 inch pieces
- 2 garlic cloves, peeled
- 1/4 cup fresh Italian parsley leaves
- 1/4 onion, cut into 1 inch pieces
- 1/4 cup Italian herb seasoned breadcrumbs
- 30g grated parmesan
- 1 tsp salt
- 1 tsp pepper
- 1 egg
Sugo
- 60ml olive oil
- 500ml water
- 1/2 onion
- 1 garlic clove
- 700ml passata
- 60g tomato paste
Instructions
- Place pork and beef pieces into the freezer for 30 minutes
- Attach the chopping blade to your food processor
- Add garlic, onion, parsley, salt, pepper, parmesan and breadcrumbs to the bowl and blitz until finely chopped
- Add the egg and the semi frozen pieces of pork and beef to the bowl
- Blitz until the meat is minced and all ingredients are combined
- Make tablespoon sized meatballs and place on a tray lined with baking paper in the oven for 20 minutes or until nicely browned
- For the sugo, add the olive oil to a heated frypan
- Add garlic and onions and fry until soft
- Add passata and water to the pan and bring to the boil
- Add tomato paste and simmer for approximately 1 hour
- Add the meatballs to the sugo to simmer for the last 10 minutes
- Serve with your favourite pasta or crusty bread
Recipe by Kitchen Warehouse
Looking for more easy recipes? Check these out:
- Roast Pumpkin Soup with Brown Butter Crispy Sage
- Simple Chocolate Ice Cream
- Quick Sweet Waffles with 6 Decadent Toppings
Summary

Recipe Name
Polpette Al Sugo
Kitchen Warehouse
Published On