Polpette: Italian Meatballs (Ricetta Veloce)

Cooking meatballs in a sauce is a very traditional recipe. I will cook this recipe just like my grandmother used to. Everyone has their own way of cooking meatballs in sauce. I will tell you the easiest way to cook it. And your kids and family will definitely love it. You can eat it with bread and on top of pasta.

CONTENT OF RECIPE

Ingredients / Ingredienti	(1 lb.) Veal (1 Cup) Bread Milk (2 No) Eggs (1 Cup) Parmigiano Reggiano Cheese Breadcrumbs (4 Cups) Tomato Puree (1 No) Garlic Clove Olive Oil Salt Pepper Nutmeg
Cooking Time / Tempo di cottura	45 Minutes
Cooking Temperature / Temperatura di cottura	350°F-375°F  ~ 176°C-190°C
Utensils / Utensili	Bowl Pot Lid Dish
Cooking Method / Metodo di cottura	Stove

TIP

There are two methods to cook meatballs: by frying or without frying them in the sauce. I cook the meatballs directly in the sauce without frying. But if you want your meatballs to be very tasty in the sauce, you can fry them. Good meatballs are made when the dough is soft, so knead stable bread with milk instead of breadcrumbs. You can use the breadcrumbs later if you want.

METHOD OF POLPETTE

Step 1: To make the meatballs, first place the slices of bread in a dish and pour milk over it. Keep it aside and let them soften.

Step 2: We prepare the meat until the bread absorbs all the milk and becomes soft.

Step 3: Take the meat in a bowl and crumble it well.

Step 4: Press out the excess milk from the bread and mix with the crumbled meat.

Step 5: Add cheese, eggs, pepper, nutmeg, and salt in the mixture.

Step 6: Now knead this mixture well with your hands.

Step 7: You can knead it until the dough becomes soft. If the dough is too soft, you can add as many breadcrumbs as you like.

Step 8: When it is ready, cut it into small pieces and shape it into meatballs.

Step 9: You can make the meatballs in any size, but one thing to keep in mind is that all the meatballs should have the same size.

Step 10: Now add olive oil and cook it with garlic, then add tomato puree.

Step 11: Adjust salt according to your taste.

Step 12: Bring it to a boil. When the sauce begins to boil, add the meatballs to it.

Step 13: At low heat, cover with a lid and let it cook for 45 minutes.    

Step 14: Often the sauces become dry during the cooking process, so you will also have to take care that it should not become dry.

Step 15: You can adjust the consistency of the sauce according to your choice.

Step 16: The meatballs in the sauce are ready, serve and enjoy it.

NOTE

You can also seal the meatballs and preserve them for two to three days. You can also freeze it.

Juicy Italian Meatballs Recipe by Natasha’s Kitchen

FREQUENTLY ASKED QUESTIONS

What is polpette made of?

Polpette made up of:

• Veal
• Bread
• Milk
• Eggs
• Parmigiano Reggiano cheese
• Breadcrumbs
• Tomato puree
• Olive oil
• Garlic clove
• Salt
• Pepper
• Nutmeg

What does polpette in Italian mean?

In Italian, “meatball” is the meaning of polpette.

What are Italian meatballs made of?

Italian meatballs are made up of

• Veal
• Bread
• Milk
• Eggs
• Parmigiano Reggiano cheese
• Olive oil
• Salt, pepper and nutmeg

What’s the difference between meatballs and Italian meatballs?

The difference between the two is that the Italian meatballs have more flavors and include herbs like oregano etc. while the plain meatballs have the regular flavor with no extra flavors in it.

How do Italians eat polpette?

Italians eat polpette in different ways. They can eat it deep-fried, lightly browned, dipped in tomato sauce (or in a broth), cooked in oven or cooked in butter (or olive oil).