These Italian-style meatballs, or polpette, are tender, savory, and gently seasoned with garlic, parsley, and Parmesan. A panade of bread and milk keeps the mixture moist, while browning adds flavor before the meatballs finish cooking in tomato sauce.
Ingredients
- 1 pound (450 g) ground beef, preferably 80–85% lean
- 1/2 pound (225 g) ground pork
- 1 cup (about 60 g) torn day-old white bread, crusts removed
- 1/3 cup (80 ml) whole milk
- 1 large egg
- 1/2 cup (45 g) finely grated Parmesan cheese
- 2 tablespoons finely chopped fresh flat-leaf parsley
- 1 small garlic clove, finely grated or minced
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil, plus more as needed for browning
- One 28-ounce (794 g) can crushed tomatoes
- 1/2 cup (120 ml) water
- 1/2 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes, optional
Instructions
- Soak the bread. Put the torn bread in a large mixing bowl and pour over the milk. Leave it for 5 minutes, then mash with a fork into a soft paste. If the bread still has large dry pieces, add a teaspoon or two of milk.
- Mix gently. Add the egg, Parmesan, parsley, garlic, salt, and black pepper to the bread. Stir to combine. Add the ground beef and pork, then use clean hands or a fork to mix just until the ingredients are evenly distributed. Avoid kneading or compacting the meat, which can make the finished meatballs tough.
- Shape the meatballs. With lightly damp hands, form the mixture into 16 meatballs, about 1 1/2 inches (4 cm) across. Arrange them on a plate or tray. If the mixture feels unusually soft, chill it for 15 minutes before shaping or browning.
- Brown in batches. Heat 2 tablespoons olive oil in a wide, heavy pot or deep skillet over medium heat. Add enough meatballs to leave space between them. Brown for about 5–7 minutes, turning carefully so several sides develop a golden crust; they do not need to cook through. Transfer to a plate and repeat with additional oil if the pot looks dry.
- Start the sauce. Carefully pour off excess fat, leaving about 1 tablespoon in the pot. Add the crushed tomatoes, water, oregano, and red pepper flakes, if using. Stir, scraping up browned bits from the bottom. Bring the sauce to a gentle simmer.
- Simmer until cooked. Nestle the browned meatballs into the sauce. Cover partially and simmer gently for 25–30 minutes, turning the meatballs once if needed. Keep the sauce bubbling softly rather than boiling hard. Check the center of a large meatball with an instant-read thermometer; ground meat should reach 160°F (71°C). Once safely cooked, taste the sauce and adjust salt or pepper before serving.
Tips
- Choose the right bread. Day-old sandwich bread or a mild Italian loaf works well. If using dry breadcrumbs instead, use 1/2 cup and mix them with the milk; add a little more milk only if the mixture seems dry.
- Keep the mixture tender. Mix only until combined, and use a light touch when shaping. A small test meatball cooked in a skillet can help you check seasoning before forming the rest.
- Brown without crowding. Work in batches so the meatballs sear rather than steam. If one sticks, give it another moment to release before turning.
- Handle raw meat safely. Wash hands, utensils, and surfaces after contact with raw meat. Do not return cooked meatballs to a plate that held them unless it has been washed.
Serving Suggestions
Serve the meatballs and sauce over spaghetti, rigatoni, or another pasta, with extra Parmesan and chopped parsley. They are also excellent with crusty bread for soaking up sauce, creamy polenta, or a simple green salad. For meatball sandwiches, tuck a few into toasted rolls, spoon over sauce, and finish with mozzarella; broil only in an oven-safe dish until the cheese melts.
Variations
For a richer, traditional-style blend, replace some of the beef with ground veal while keeping the total meat at 1 1/2 pounds. Ground turkey can replace the beef or pork, though lean turkey dries out more easily, so avoid overmixing and check doneness promptly. For a meat-free version, use a tested vegetarian meatball recipe rather than substituting plant-based crumbles in the same proportions; their moisture and cooking behavior vary. Add a pinch of fennel seed or a little lemon zest for a different aroma, but keep additions restrained so the meat, cheese, and herbs remain balanced.
Storage and Reheating
Refrigerate meatballs and sauce in a shallow, airtight container within 2 hours of cooking, or within 1 hour if the room temperature is above 90°F (32°C). They keep for 3–4 days in a refrigerator at 40°F (4°C) or colder. Reheat gently in a covered saucepan over medium-low heat, stirring the sauce occasionally, until hot throughout; the center should reach 165°F (74°C). Add a splash of water if the sauce has thickened. For microwave reheating, cover the portion and stir or turn it partway through, then check the temperature.
To freeze, cool promptly and pack the meatballs with sauce in freezer-safe containers, leaving a little room for expansion. Freeze for up to 3 months for best quality. Thaw overnight in the refrigerator and reheat as above, or warm from frozen over low heat in a covered saucepan, stirring carefully and allowing extra time until the centers reach 165°F (74°C). Do not thaw meat at room temperature.
Frequently Asked Questions
Do authentic Italian meatballs contain breadcrumbs?
Many Italian home cooks use bread soaked in milk, while others use breadcrumbs. The important point is to add a modest amount of a soft binder; this version uses bread for a tender texture.
Should I bake or fry the meatballs?
This recipe browns them in a skillet, which develops flavor and gives the sauce browned bits to build on. You can bake them instead on a parchment-lined tray at 425°F (220°C) for about 12–15 minutes, then finish simmering in the sauce. Check that they reach 160°F (71°C) in the center.
Can I make the meatballs ahead?
Yes. Shape them up to a day ahead, cover, and refrigerate promptly. Brown and simmer them when ready, or cook the full recipe and refrigerate it for reheating within 3–4 days.
Why are my meatballs tough?
Overmixing, tightly packing them, or simmering the sauce too vigorously can make meatballs dense. Mix only until combined, shape loosely, and keep the sauce at a gentle simmer.
Can I cook the meatballs directly in the sauce?
Yes, though they will not have a browned crust. Bring the sauce to a gentle simmer, add the raw meatballs carefully, and cook covered until the centers reach 160°F (71°C), usually about 30–35 minutes depending on their size. Avoid stirring roughly while they firm up.
How many meatballs does this make?
It makes about 16 meatballs at 1 1/2 inches each, enough for roughly 4–6 servings depending on whether you serve them as a main dish or with pasta and other sides.