Polpette al sugo (Italian meatballs)

Adapted from Lidia and Recipe Tin Eats Yield: 6 servings, plus about 3 quarts extra (total of about 4 dozen meatballs and 3 quarts sauce)

Ingredients:

  • 1 medium carrot, coarsely chopped
  • 2 stalks celery, coarsely chopped
  • 1 large red onion, coarsely chopped
  • 1 lb ground beef
  • 1 lb ground pork
  • 2 large eggs, beaten
  • 2 teaspoon dried oregano (omitted)
  • 1/2 cup fresh parsley, chopped (basil sub!)
  • 2 cups bread crumbs
  • 1 tablespoon kosher salt
  • 1/2 tsp black pepper
  • 4 garlic cloves, minced
  • 1/2 cup Parmigiano-Reggiano (or parmesan), freshly grated

Sauce ingredients:

  • 2.5 tbsp olive oil
  • 1/2 medium onion, chopped (about 1 cup)
  • 2 garlic cloves, minced
  • 1 teaspoons kosher salt, plus more as needed
  • black pepper
  • 1 fresh bay leaves, or 2 small dried bay leaves
  • 3 tsp dried Italian herb mix (parsley, basil, thyme, oregano)
  • 1/2 teaspoon peperoncino flakes
  • 24 oz / 700 g tomato passata, preferably San Marzano
  • 1 cup grated Grana Padano or Parmigiano-Reggiano, optional to serve

Directions:

  1. Grate the onion using a standard box grater in a large bowl until you have about 1/2 cup of grated onion and juices. 
  2. Add bread, mix to combine so the onion juice soaks the bread and disintegrates. Set aside while you prep the other ingredients (5 min or so).
  3. Add all the remaining Meatball ingredients. Use hands to mix well.
  4. Measure out a heaped tablespoon and roll lightly to form a ball. Repeat with remaining mixture. (Note 5)
  5. Heat 1 1/2 tbsp olive oil in a large non stick fry pan over medium high heat. Add the meatballs and brown all over – about 3 – 4 minutes. 
  6. When they are browned but NOT cooked through, carefully transfer them onto a plate.

Sauce Directions:

  1. Heat 1 tbsp of olive oil into the fry pan. 
  2. Add the onion and garlic and sauté for 2 to 3 minutes until translucent. Add the remaining Sauce ingredients. Bring to a simmer, then turn down to medium low so it bubbles gently rather than splattering everywhere. Let simmer for 2 hours.
  3. Carefully transfer the meatballs and any juices that have pooled on the plate into the Sauce.
  4. Cook the meatballs for 8 – 10 minutes, turning and stirring occasionally. Adjust Sauce salt and pepper to taste.
  5. While the meatballs are cooking, cook your pasta of choice.
  6. Serve the meatballs on pasta, garnished with extra parmesan and parsley if using.

I wanted to cook Lidia’s recipe authentically, but it was so much quantity! And I’m not a fan of beef, much less veal, so… I incorporated another website (she has delicious chicken stew!) that fried the meatballs instead of baking them. These were wildly delicious and approved by all. We didn’t incorporate the carrot and celery (considering the 2 lbs. or meat vs. 3 lbs from Lidia), but we did use the red onion, eggs, and basil instead of parsley (Jesse’s family doesn’t like oregano for some reason). I would throw in a bay leaf into the sauce next time (we forgot). We used gluten-free bread crumbs, and crumbled Grana Padano into the meatball and on top to serve. Grana Padano was not incorporated into the sauce. Ground meat came from the Ossining Farmer’s Market, Sunset View Farm. I also made some garlic bread with EVOO and rubbed garlic to clean up the sauce after, demi baguette from Farmer’s Market too.

~Jessica

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