Polpette al Sugo

Name: Polpette al Sugo
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: Italian
Ingredients: 250 g Beef, minced; 250 g Pork, minced; 80 g Bread, torn; 120 ml Milk, for soaking; 1 Egg, beaten; 40 g Parmigiano, grated; 700 g Tomato sauce; 6 g Salt; 2 g Black pepper, ground; 30 g Olive oil; 2 clove Garlic, crushed; 100 ml Water

Polpette al Sugo · ready in 55 min · 4 servings · 575 kcal per serving · medium · 12 ingredients

A Southern Italian home classic where tender beef and pork meatballs simmer gently in tomato sauce, served proudly as a second course.

Prep: 20 min
Cook: 35 min
Total: 55 min
Serves: 4
kcal: 575
Difficulty: medium

Italian Main dishes High-protein (25 g+)

A QiMeal recipe · Updated 3 October 2026

Ingredients · 4 servings

250 gBeef, minced
250 gPork, minced
80 gBread, torn
120 mlMilk, for soaking
1Egg, beaten
40 gParmigiano, grated
700 gTomato sauce
6 gSalt
2 gBlack pepper, ground
30 gOlive oil
2 cloveGarlic, crushed
100 mlWater

Equipment

stovetop, mixing bowl, wide pot, skillet, wooden spoon, tongs, measuring jug, grater, kitchen thermometer, spoon, tray, serving spoon

Instructions

Prepare The Station
Gather the ingredients, a bowl, pot, skillet, spoon, tongs, measuring jug, grater, and thermometer, then weigh everything before mixing. · 5 min
What to look for: All ingredients are measured and tools are within reach.
Soak The Bread
Soak the bread in milk for 5 minutes, then squeeze it gently so it stays moist but no longer drips into the bowl. · 5 min
What to look for: The bread is fully softened and holds together when pressed.
Mix The Polpette
Combine beef, pork, soaked bread, egg, Parmigiano, 3 g salt, and black pepper, then mix lightly until just cohesive. · 4 min
What to look for: The mixture looks evenly combined but not dense or pasty.
Shape The Meatballs
Roll the mixture into 16 balls of about 40 g each, keeping your hands damp so the surface stays smooth and compact. · 8 min
What to look for: The polpette are even in size with no large cracks.
Brown The Garlic
Heat olive oil with garlic in a wide pot over medium heat until the garlic smells sweet and turns pale gold. · 3 min
What to look for: The garlic is lightly golden, not brown.
Sear The Meatballs
Add the meatballs in 1 layer and brown them for 2 minutes per side, turning carefully so they hold their shape. · 8 min
When it is done: Do not serve yet because the centers must later reach 63°C / 145°F.
Simmer In Sauce
Pour in tomato sauce, water, and remaining salt, bring to a gentle bubble, then cover partly and simmer for 25 minutes. · 25 min
When it is done: Cook until the center of the largest polpetta reaches 63°C / 145°F.
Rest And Serve
Rest the polpette in the sauce for 5 minutes, then serve them as a second course with extra tomato sauce spooned over. · 5 min
What to look for: The sauce clings to the polpette and settles slightly.

Nutrition (per serving)

kcal	575
Protein	38 g
Carbohydrates	24 g
of which sugars	10 g
Fat	37 g
of which saturated	12 g
Fibre	3 g
Sodium	1311 mg

Nutri-ScoreB

Allergens

Contains: gluten, milk, eggs

Storage and reheating

Fridge: up to 3 days
Freezer: yes, up to 2 months
Warm gently in a covered pan with a splash of water until the sauce bubbles and the center is hot.

Ingredient substitutions

Beef

Pork: Keeps the mixture authentic but makes the flavor richer and softer.

Pork

Beef: Makes the polpette firmer and more beef forward.

Bread

Stale bread: Traditional and excellent for absorbing milk.

Milk

Water: The texture remains soft, though less rich.

Egg

Extra soaked bread: Use only when egg must be avoided, and handle the mixture gently.

Parmigiano

Less Parmigiano: Reduces salt and richness while keeping the same classic character.