Polpette - Italian Meatballs In Rich Tomato Sauce

Step 1

In a large bowl add ground beef and crumble it with a wooden spoon or simply using your fingers.

Step 2

Add finely chopped shallot. I like to use a microplane grater as it extracts all the juices to go with the meat and minces the shallot really well.

Step 3

Add ground nutmeg, breadcrumbs, egg(s) and Parmesan cheese.

Step 4

Mix everything well with your hands.

Step 5

Slowly pour in the milk. Mix again until smooth and even texture.

Step 6

Add salt and pepper.

Step 7

If the mixture feels too dry add some more milk, if way too soft, almost liquid-y - add more breadcrumbs.

Step 8

An ideal meatball mix should be moist, easy to roll in your hands and hold the shape.

Step 9

Preheat oven to 400 F.

Step 10

Pinch of about an ounce of meat and roll it between the palms of your hands giving it a smooth round shape with no cracks.

Step 11

With an ounce of meat you’ll have medium size meatballs, think walnut size.

Step 12

Of course you can make your meatballs smaller or bigger, depending your preference.

Step 13

Place rolled meatballs on a baking sheet (see notes!).Line with parchment paper to avoid extra cleaning.Bake in the oven for 15-20 minutes.

Step 14

In a large skillet pan add a generous drizzle of extra virgin olive oil.

Step 15

Add baked meatballs, tomato pure (clean the can/bottle with about a quarter cup water and add to the sauce).

Step 16

Add garlic cloves crushed with a flat knife, handful of fresh basil leaves and generous drizzle of dried oregano.

Step 17

Bring to simmer and cook on low heat for 15-20 minutes.