Polpettes and tomato sauce

This recipe is a compilation of what I have previously known about meatballs and what I’ve read on the Internet as well as getting some good advice from my mom. Having all that and a little bit of common sense I came up with this recipe. It turned out pretty nice and perhaps the only thing I would try to change next time would be the cooking process for meatballs. It’s possible to try and cook the meatballs in the sauce directly instead of frying first. I knew though it would change the consistency of my sauce since the meat would release all its juices into the sauce. I think it can give a nice effect as well if you want the sauce to have some meaty flavour. I preferred to leave the sauce purely veggie and fry the meatballs first.


  • 500 gr minced beef
  • 1 small to medium sized onion
  • 1-2 cloves of garlic
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 egg
  • 1 bread roll
  • 1 cup of milk
  • bunch of fresh mint
  • bunch of fresh parsley


Chop the onion finely and grate the garlic cloves. Add salt, pepper and egg. Put the bread roll in milk and weight down so that the roll is fully immersed in milk. Leave until the roll becomes soft and soaked. Then squeeze the bread roll to get rid of the excess of milk and add the roll to your mixture. Snip some basil and parsley in and add minced beef. Combine everything together well. Possibly best way to do it is just to get your hands dirty by squeezing the mixture. Form  small balls and fry on each side a couple of minutes until evenly browned. Then transfer to cooking tomato sauce and cook another 20 minutes.

Tomato sauce:

  • 2 small to medium onions
  • 1 clove of garlic
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 teaspoon dried oregano
  • 1 teaspoon basil
  • 10 medium tomatoes
  • 1 teaspoon sugar
  • 2 teaspoon tomato puree
  • bunch of fresh basil
  • bunch of fresh parsley


Chop the onions finely and fry on olive oil until soft. Grate the garlic and add along with salt, pepper, dried oregano, basil and tomato puree. Peel the tomatoes and chop roughly, add to the fried onions mixture and simmer for 15-20 minutes. Taste and add sugar or salt depending on the acidity of your tomatoes. Put the fried polpettes at this point, cover and simmer another 15-20 minutes. Take the polpettes out and reduce your sauce a little bit. Blend to make the sauce silky smooth.

I served it with spaghetti so after you cook and drain your spaghetti add half the blended sauce to it and mix well so that it’s all covered in yummy tomato sauce. Plate up and put some polpettes on top. Drizzle with the left-over sauce and sprinkle with some basil, parsley and parmesan cheese.

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