Polpette al Sugo with polenta is one of the most traditional Italian dishes.This recipe is the ultimate comfort food for those cold nights when you want to bring a great dish to YOUR table. A meal that tastes home, that brings out the love and care you put into, and that will delight YOUR loved ones. In Italian, polpette means meatballs and sometimes we refer to polpettine, small meatballs when they are 2 inches in diameter or less. Polpettone, on the other hand, refers to chopped meat mixed with other ingredients, baked in one whole piece, and then served sliced.
𝗣𝗼𝗹𝗽𝗲𝘁𝘁𝗲, 𝘁𝗼 𝗺𝗲, 𝗮𝗿𝗲 𝘁𝗵𝗲 𝗰𝗹𝗮𝘀𝘀𝗶𝗰 𝗲𝘅𝗮𝗺𝗽𝗹𝗲 𝗼𝗳 𝗮 𝗺𝗲𝗮𝗹 𝗽𝗿𝗲𝗽𝗮𝗿𝗲𝗱 𝘄𝗶𝘁𝗵 𝗹𝗼𝘃𝗲: by a grandmother for her whole family when they all get together on a Sunday lunch, by a mother for her child when she comes back from school, by a wife for her husband when he needs some good comfort food.
When I was a kid, polpette were on the table for lunch. I still remember the explosion of flavor when those little morsels of joy melted in my mouth. These days, polpette are the comfort food I cook for Robert. I usually prepare them on the weekends, not because they are difficult to make, but because I usually make a big batch and freeze a few more servings so we have them ready when we feel like we need a hug in a bowl or when I miss Italy.
Polpette are easy, delicious and part of my tradition. We usually serve them family-style, with the dish at the center of the table and everyone scooping up their own serving as we share the meal together.
Why you will love this recipe
– They are relatively easy to make.
– You can cook it in batches and freeze it whenever you need some comfort food
– It’s a recipe you can serve a variety of ways and it will always be a hit!
– A convenient meal to feed a family, meatballs are both delicious and fun to eat.
– You can customize and create the recipe with different meats, cheeses, herbs and spices to suit your preferences. Get creative!
How to make meatballs with sugo over polenta
This recipe is a variation of my Easy Italian Metaballs, which are a little smaller. The ingredients for these Polpette al Sugo are real, simple and easy to source.
1. HOW TO MAKE SUGO
Let’s talk briefly about the right tomatoes: you should use San Marzano or plum tomatoes. This season I reach for good quality canned tomatoes, in the summer I use fresh tomatoes instead.
Here’s how to make the perfect Italian sugo: start with a soffritto, which is chopped onions, carrots and celery. Put some EVOO in a pan, let it simmer and add the soffritto with some minced garlic and let it cook until soft. At this point I add the tomatoes and cook for 15 minutes until the sauce thickens a bit.
2. HOW TO MAKE POLPETTE
The next step is to make the meatballs. In a bowl, add lean ground beef (organic is best), pork, grated Parmesan cheese, chopped parsley, an egg, bread crumbs, garlic, a pinch of salt, crushed black pepper (fresh is best), red chili flakes, fennel and nutmeg. Then mix all the ingredients well and start rolling them into a ball with a diameter of 2 inches.
Take a baking dish big enough to hold the meatballs and spread the tomato sauce. Put the meatballs in it, cover them with the sauce (lightly) and bake them in the oven.
Polpette in the Baking dish 
Polpette Coated in Tomato Sauce 
Polpette Baked
STEP 3. HOW TO MAKE TO POLENTA
Nowadays, preparing polenta is faster and easier than in the past. In modern times, polenta is available at the grocery store as instant polenta.
To prepare Instant Polenta, you need to bring the water to a boil, add salt and let the cornstarch trickle in like rain. Stir the mixture for 10-15 minutes until the polenta reaches the desired consistency.
The correct dose for a serving for 5 is about 1 cup and 1/2 of the flour per 1 quart of water, plus 1 tablespoon of salt added to the boiling water. As a tip: You could also add 1 cup and 3/4 of flour per 1 quart of water, in this case you will have a thicker Polenta. It really depends on what you like, I recommend you to try both and see what you prefer. You could also add butter or parmesan for a creamier, tastier version, but that’s not what we do in Veneto…so I decided to stay true to the old tradition.
Once your polenta is ready you can serve the dish on a serving platter where first you will put the polenta and on top the Polpette al Sugo. Alternatively, you can do individual portions.
Polpette al Sugo over Polenta serving suggestions
If you like, you can cook the meatballs in my Authentic Italian Homemade Tomato Sauce. Need a side salad to go with your greens? Try the little green Italian salad.
Do you have any leftovers? Cook up some pasta and toss it with polpette for a sugo. I recommend using spaghetti or tagliatelle.
Are you looking for other recipes with Polenta?
Check Edy’s Rabbit Stew with Polenta
Recipe variations and substitutions
Meatballs in tomato sauce is definitely a dish for the meat lovers out there. If you’re looking for a gluten-free version, substitute a gluten-free variety for the breadcrumbs. For a dairy-free version, substitute vegan grated cheese or 2 teaspoons of nutritional yeast for the parmesan.
You can really get creative with this recipe, a few examples?
– experiment with different meats such as veal, turley or lamb.
– What about different herbs? cilantro, rosemary or mint will work instead of parsley.
– Do you like playing with the spices? Add cumin or cayenne pepper, for example.
This is a flexible recipe – you can experiment every time and perfect your own distinctive meatballs.
Storage Suggestions
You can freeze the meatballs in an airtight container for at least 6 weeks. Thaw them overnight in the refrigerator and reheat them in the oven at 360°F (180°C) for 30 minutes or in an oiled pan on the stovetop.
Which wine to pair with Polpette al Sugo over Polenta
I recommend accompanying it with a red wine. I recommend a medium-light and easy-drinking wine, such as a Valpolicella Classico (from the Verona area) or a Morellino di Scansano, whose notes highlight the tomatoes and envelop the rustic flavor of the meat.
Ingredients
For the tomato sauce (sugo al pomodoro)
- 2 can tomatoes San Marzano
- 1 clove garlic
- 2 tbsp olive oil extra virgin
- ⅓ cup onions chopped
- ⅓ cup celery chopped
- ⅓ cup carrots chopped
For the meatballs
- 2/3 lb beef lean, minced, preferably organic ( see notes)
- 2/3 lb pork minced
- 1 egg
- 2 tbsp parmesan grated
- 3 tbsp breadcrumbs
- 1 tbsp parsley chopped
- 3 cloves garlic minced
- 2 tbsp pine nuts toasted
- 1 pinch salt himalayan pink
- 1 pinch black pepper crushed
- 1 pinch nutmeg
- 1 pinch chili flakes dried
- 1 tbsp fennel seeds crushed
For the polenta
- 1 liter water
- 1 ½ cup polenta minced
- 1 tsp salt
Instructions
To make the tomato sauce:
- In the meantime, warm the olive oil in a saucepan. When the oil shimmers add the garlic, the chopped onion, celery and carrots and let it cook for 5 minutes until tender.
- Add the canned tomatoes to the can, chop them with a wooden spoon and let them cook until they have melted into a sauce, 10 to 15 minutes.
To make the meatballs
- Start by putting in a bowl the ground beef, pork, 2 tbsp parmesan, 1 tbsp chopped parsley, 1 egg, 3 tbsp breadcrumbs, 2 tbsp pine nuts, fennel, garlic, salt, crushed black pepper, chili flakes and nutmeg.
- Mix all the ingredients well and start rolling the assembled ingredients into a 2.5 inches diameter balls. This should yield around 25 meatballs.
- At this point take a baking dish, spread the tomato sauce on the bottom and place on top the meatballs. Gently coat them with the tomato sauce, making sure they have a thin layer of sauce.
- Bake them at 360°F (180°C) for 30 minutes.
To make the polenta
- As soon as you start baking the meatballs, bring 1 l of water to boil, adding 1 tbsp of salt.
- Pour like rain all the polenta, stirring continuously to avoid any lump.
- Continue to stir for 10-15 minutes, until the polenta is creamy and reaches the desired consistency.
- Serve it immediately, and place the polpette al sugo on top! MANGIA!
Notes
- You can use different varieties of meat – you can use only beef or mix it with veal or turkey. You can add cold cuts as well.
- You can use different types of cheese, though I recommend a hard cheese. If you want to stay in the Italian territory, I recommend Pecorino or aged Asiago. If you want to explore other varieties, I recommend Manchego or Vintage Gouda.
- In terms of spices, you can mix and match whatever you prefer. If you want a more spicy hint, jalapeno powder will work well instead of dried chili flakes. Instead of nutmeg, you can try allspice, cumin or coriander. For more suggestions read the post.
- The meatballs can be frozen – they will stay good for 8 weeks. You should let them thaw and then heat them in a pan with a bit of oil. I do not recommend a microwave as it will dry them out.
Nutrition
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Sicuramente gustose. Solo leggendo viene subito fame!