Traditional polpette with marinara sauce are the quintessential Italian meal. These rustic, homemade meatballs are loaded with traditional ingredients-earthy oregano, fresh parsley, garlic, salty Parmesan cheese and are smothered in fresh marinara sauce-served just as they would in any Italian home!
Who doesn’t enjoy a rustic meal in a traditional Italian restaurant, where you can enjoy a fresh plate of pasta, garlic bread, and perhaps some polpette with marinara sauce? Why not bring the experience of dining at an Italian restaurant to your home by preparing these delicious, rustic polpette for the family?
Contrary to popular belief, the Italian method of preparing (and consuming) polpette is somewhat different than the traditional North American way, that is, they are served on a bed of marinara sauce…and not on a bed of pasta!
(Yields 24 golf ball-sized meatballs)
500g lean ground beef
500g lean ground pork
2 large eggs
2 cloves garlic, finely minced
1/2 small red onion, finely minced
2 tbs. dried oregano
1/4 cup fresh parsley, finely chopped
1/3 cup milk
1 – 1 1/4 cup breadcrumbs (seasoned or unseasoned)
*Day old bread, soaked in the milk works best in the recipe and lends to super-juicy polpette however, breadcrumbs work just fine!
In a large bowl, whisk the eggs then add the milk, garlic, onion and spices, and whisk until combined.
Add the ground pork and beef and gently combine the mixture with your hands. Once combined, add the breadcrumbs and mix again until combined. Do not over-mix as this will result in tough rather than tender meatballs.
Cook for 35-40 minutes (turning at the halfway point) until browned. Remove immediately from the oven to avoid overcooking them.
Serve on a bed on fresh marinara sauce, garnished with freshly grated Parmesan cheese.
Since this makes such a large batch, you can set an uncooked portion aside and freeze in a zip-lock bag for a quick go-to weeknight meal.