What's the best meat blend?
Equal parts beef and pork is the classic Italian choice. All-beef works but produces a firmer, less juicy meatball. A small amount of veal (if you can find it) adds a delicate flavor.
Italian · dinner
Polpette al Sugo
#italian#meat#dinner#chef:marco#meatballs
65m
Total time
4
Servings
480
kcal
easy
Difficulty
May 18, 2026
INGREDIENTS.
4
Meat
- 300 g beef mince (15% fat)
- 200 g pork mince
Pantry
- 80 g stale white bread, crusts removed
- to taste fine salt and black pepper
- 4 tbsp olive oil, for frying
- 800 g San Marzano tomatoes, whole canned
Dairy
- 80 ml whole milk
- 2 eggs
- 40 g parmigiano reggiano, finely grated
Produce
- 3 tbsp flat-leaf parsley, finely chopped
- 1 clove garlic, grated
- 2 cloves (for sauce) garlic
- 8 leaves fresh basil
THE METHOD.
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0/7 done
FAQ · Things people ask
About this recipe.
Can I bake instead of fry them?
Yes — 200°C for 15–18 min. They won't develop as much crust but they're less work. Add directly to the sauce after baking.
Can I make them ahead?
Yes. Polpette keep well in the sauce for 3 days in the fridge and freeze perfectly for up to 3 months.
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