Authentic Italian Meatballspolpette Food

POLPETTE AL SUGO - ITALIAN MEATBALLS IN TOMATO SAUCE

Steps:

• Put all the meatball ingredients in a food processor and blitz until thoroughly combined and smooth. Next using your hands, shape the mixture into meatballs by rolling them one by one in the palms of your hands. This should make 12-13 meatballs.
• Top Tip: When rolling the meatballs they should be shiny and smooth with minimal to no cracks on the surface.
• Heat a little olive oil in a pan and brown the meatballs on all sides, set aside on a plate. Next, saute the chopped onion in the same pan until soft.
• Place the cooked onion in a blender with good quality canned chopped tomatoes and blitz until smooth. Add the sauce to the pan with salt, pepper and tomato paste. Rinse out the tomato cans with a little water and add that to the sauce (fill each can about 1/4 full) Simmer the sauce on a low heat for 10 minutes.
• Add the meatballs back to the sauce and gently toss them so they are covered in the sauce, simmer slowly for 30 minutes.
• Serve with a sprinkling of freshly grated parmesan or pecorino cheese and torn basil leaves.

AUTHENTIC ITALIAN MEATBALLS/POLPETTE

Steps:

• Mix all ingredients together
• Form about the size of golf balls
• Make or pour tomato sauce into a deep pot Drop meat balls in sauce.
• Simmer for at least 2 hours.

AUTHENTIC ITALIAN MEATBALLS

Steps:

• Mix all ingredients in a large bowl by hand.
• Use your bare hands for best results.
• Roll meatballs to about the size of a golf ball. (wet your hands to prevent the meat from sticking to them while rolling the meat balls).
• Drop raw meatballs into large (I use a stock pot) pot of sauce.
• (I have an incredible sauce recipe {#92096} I use for my meatballs).
• Simmer for about 3 hours.