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Polpette al sugo

Meatballs with sauce represent the classic recipe of the Italian grandmother. A preparation that belongs to the everyday life of many Italian families, easy to prepare and made up of very few ingredients.


18 oz of minced beef and pork

2 cups of tomato pulp

2 eggs

5 tablespoons of grated Parmesan cheese

4 slices of sandwich bread

1/2 cup of milk

1 small onion, chopped

1 bunch of chopped parsley

salt and pepper to taste

3 tablespoons of extra virgin olive oil


  • Soften the sandwich bread (or stale bread) without the edges in the milk. Squeeze it very well and put it in a container, where you also add the minced meat.

  • Mix everything with your hands adding the two eggs, grated Parmesan, the finely chopped parsley, salt and pepper. The dough for your meatballs with the sauce must have a certain consistency without being too soft, otherwise the meatballs in cooking will melt.

  • With your hands form balls of about 2 inches. In a saucepan put a few tablespoons of extra virgin olive oil, onion and let it brown.

  • Add the meatballs and brown them, then add the tomato pulp, season with salt and pepper.

  • Cover with the lid and cook for 15 minutes.

  • Serve the meatballs with the sauce, sprinkling again with the chopped parsley.

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