Nonna’s Authentic Polpette al Sugo (Italian Meatballs in Sauce)
This one is special to me 🇮🇹❤️ My Nonna, from a tiny village called Foglianise in Benevento, made meatballs (polpette) that tasted like comfort, history, and home. A traditional recipe with no shortcuts—using stale bread soaked in milk for ultimate tenderness—and it absolutely deserves to be shared.
Key to Authenticity: The Panade
Nonna’s secret to a juicy polpetta is the panade (the soaked bread). This replaces filler with moisture, ensuring the meatballs stay tender while simmering in the sauce.
Ingredients (Makes Approx. 20-25 Polpette)
| Ingredient | Quantity (Adjust to taste) |
|---|---|
| Ground Meat | 500g (Mix of 50% Beef, 50% Pork) |
| Stale Bread | 2 thick slices (crusts removed) |
| Milk | 120ml (approx.) |
| Parmigiano Reggiano | 60g (freshly grated) |
| Egg | 1 large (lightly beaten) |
| Fresh Parsley | 2 Tbsp (finely chopped) |
| Dried Oregano | 1 tsp |
| Garlic | 1 clove (minced or finely grated) |
| Breadcrumbs | 3 Tbsp (if needed for binding) |
| Salt and Black Pepper | Generous seasoning |
| For Frying (Optional) | Olive Oil (a light coating) |
Method: No Shortcuts, Just Flavour
Step 1: Prepare the Base (The Panade)
- Soak the Bread: Tear the stale bread into small pieces and place it in a small bowl. Pour the milk over the bread and let it soak for about 5-10 minutes until the bread is fully saturated and soft.
- Squeeze: Gently squeeze the excess milk out of the bread. Reserve the milk—you might need it later if the mix is too dry. Place the moist bread into a large mixing bowl.
Step 2: Combine the Filling
- Mix Ingredients: To the bread in the large bowl, add the ground beef and pork mix, the freshly grated Parmigiano Reggiano, the beaten egg, parsley, oregano, garlic, and the generous seasoning of salt and black pepper.
- Gently Combine: Using your hands, gently mix all the ingredients together. Nonna’s Tip: Do not over-mix! Over-mixing makes the meatballs tough. Mix just until everything is combined and uniform. If the mixture is too wet, add a tablespoon of breadcrumbs at a time until it’s easy to roll.
Step 3: Roll and Shape
- Form the Polpette: Scoop up a generous amount of the mixture into your hand and gently roll it into balls. Nonna always made them bigger than standard meatballs—this made them lovely and juicy, preventing them from drying out during the long simmer.
Step 4: Simmer in Sauce
- Prepare the Sauce: Make your favourite authentic Italian garlicy tomato sauce in a large, wide pot. The key is a rich, slow-cooked sauce.
- Gently Simmer: Once the sauce is simmering, gently nestle the meatballs into the sauce. They should be mostly submerged.
- Cook: Cover the pot partially and let the meatballs gently simmer in the sauce until they are perfectly tender, usually for 45 minutes to an hour. The simmering process allows the flavour of the meat and the sauce to meld beautifully.
Serve piping hot over spaghetti, or just enjoy them on their own with a crusty piece of Italian bread!
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