Polpette

🔥 Prep

• Place the 300 g beef and 200 g pork in a large mixing bowl.
• Measure out 0.5 cup breadcrumbs and add to the bowl.
• Crack 1 pcs egg into a small bowl, whisk lightly, then pour into the meat mixture.
• Combine all ingredients until just combined, being careful not to overmix.

🔥 Cook

• 1. With wet hands, shape the mixture into meatballs about 2‑3 cm diameter (yield ~20‑25 meatballs).
• 2. Heat 2 tbsp olive oil in a large skillet over medium‑high heat until shimmering.
• 3. Add the meatballs in a single layer, working in batches if needed, and brown them for 4‑5 minutes on each side, turning occasionally, until all sides are deep golden brown.
• 4. Transfer the browned meatballs to a plate and pour off excess fat if desired.
• 5. In the same skillet, add the 400 ml tomato sauce, stir to deglaze the pan, scraping up browned bits.
• 6. Bring the sauce to a gentle simmer over medium heat, then return the meatballs to the skillet.
• 7. Cover and simmer on low heat for 15‑20 minutes, turning the meatballs once halfway through, until they are cooked through and the sauce has thickened.
• 8. Taste and adjust seasoning with salt and pepper if needed.

🔥 Serve

• Transfer the polpette and sauce to a warm serving dish, sprinkle with fresh chopped parsley if desired.
• Serve hot with crusty Italian bread, cooked pasta, or creamy polenta.
• Garnish with grated Parmesan cheese for extra flavor.