Polpette al sugo (saucy meatballs)
Serves Icon
Time 01 Hour 30 Minutes
  • 20g breadcrumbs
  • 50ml milk
  • 500g beef mince (ground meat)
  • 1 egg
  • 2 tablespoons (4g) fresh flat-leaf parsley, finely chopped
  • 1 teaspoon (4g) dried mixed herbs
  • Sea salt, freshly ground black pepper
Sugo (tomato sauce)
  • 3 tablespoons (60ml) olive oil
  • ½ large onion, peeled and finely chopped
  • 1 garlic clove, whole
  • 700g Italian passata sauce
  • 800ml water
  • 60g tomato paste

How to Make It
Step 1

To make the meatballs: Place the breadcrumbs in a small bowl and pour the milk over to soak for a few minutes. Place the beef mince, egg, parsley and mixed herbs into a medium sized bowl. Add the milk soaked bread slices with any remaining milk into the bowl with the mince mixture. Season well with salt and pepper.

Step 2

Use clean hands (or you may wish to use disposable gloves) to break up the bread evenly and mix until just combined. Using wet hands, roll a tablespoon of meat mixture into a meatball using the palm of your hand. Transfer meatball to a plate and repeat with the remaining meat mixture. Cover the meatballs with plastic wrap and refrigerate for a minimum of 15 minutes before cooking.

Step 3

To make the Sugo (tomato sauce): Place the olive oil in a heavy-based stockpot over medium heat. Add the onion and garlic. Cook until the onion is soft. Add the Italian passata sauce and water. Bring to the boil, then reduce the heat to low and gently simmer.

Step 4

Add the tomato paste and stir to combine. Then add the meatballs and allow to cook, stirring occasionally so that the sauce does not stick to the pot and burn, for approximately 1 hour or until the sauce has reduced to your required consistency then take off the heat.

Step 5

Serve the polpette al sugo (saucy meatballs) with crusty bread and ladles of Sugo on top – Buon appetito.

Polpette al sugo (Saucy Meatballs)

Create the perfect Italian meatball sauce and feel like a kid again with our traditional Italian meatball recipe that you grew up on. We can guarantee that you’ll love these meatballs because they’re made from a combination of delicious ingredients such as breadcrumbs, parsley, pepper and dried mixed herbs. These ingredients go perfectly with our traditional Italian meatball sauce that gets cooked on the stove for over one hour.

Vanessa Bottaro

Author, Founder and Creative Director at Italian Spoon
In my eyes, Italian cuisine is love on a plate.

Vanessa is Creative Director of the Italian Spoon website and Author of The Italian entertaining cookbook, a collection of home-style Italian recipes and tips for entertaining in true Italian-style. In addition to cooking and taking photographs, Vanessa writes the recipes and blogs to bring the love of Italian cooking to life! The collection of recipes and blogs on the website have been inspired by travels to Italy and desire to share what she has learnt from the great ‘Mamma’s and ‘Nonna’s in her life!

Vanessa is an entrepreneur and wife to husband Simone and the mother of two beautiful kids Dante and Mia. Even so she was born and lives in Melbourne Australia, Vanessa has a deep connection to Italy. Perhaps it is the food, or maybe it is because it is the place where Vanessa met the love of her life, Simone to whom she has been happily married for so many years.
Vanessa Bottaro

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