Perfect Meatballs (Polpette di Carne)
There are a thousand ways to make meatballs, but these are unique in that I use a mixture of ground beef and Italian sausage for the base and the flavor is incredible! They slow simmer for two hours in a red wine infused tomato sauce where the flavors mingle and when they're done, it's hard to tell where the meatball ends and the sauce begins! Sometimes, I serve them with spaghetti or bucatini but often times I just plop the sauce pan down in the middle of the table alongside a loaf of hot, crusty french bread and dinner is served! Tips:I prefer to use 85% percent ground beef, 15% fat. It makes for a more tender meatball, but if you are health conscious, feel free to substitute with 92% lean.Pull the meat out of the fridge half an hour before you are going to use it. It makes it easier to combine the ingredients without over mixing, yielding a softer, more tender result.This recipe yields about 18 two inch meatballs. When I make these, I like to stock up! They freeze well. If you choose to freeze them, brown the meatballs, bake them in a preheated 350 degree oven for about fifteen minutes, or until cooked through. Let them cool and then freeze.
Ingredients
- 1 1/2 lb ground beef
- 1 1/2 lb Italian sausage, (mild or spicy), casings removed
- 1 medium onion, diced
- 1/2 tspn salt, divided
- pepper qb
- 2 cloves garlic
- 1 cup Parmiggiano Reggiano, grated
- 1 cup bread crumbs
- 1/2 cup fresh chopped Italian flat leaf parsley
- 3 eggs
- 3/4 cup water
For the sauce
- 2/3 cup red wine
- 2 (24 ounce) jars San Marzano tomato sauce (passata di pomodoro)
- 1 cup water
- 1 1/4 tspn salt
- pepper
- 1 tspn dry oregano
- fresh basil for garnish
- fresh Italian flat leaf parsley for garnish
Instructions
- To begin, coat a saute pan with olive oil and bring to medium low heat. Add the onions and a pinch of salt and cook until soft and translucent.
- Add the garlic and saute for a couple of minutes. Turn off heat and allow the mixture to cool.
- Put the ground beef and sausage in a large bowl and use your hands to combine the meat. It should be well combined, but try not to overmix.
- Add the eggs, Parmigiano-Reggiano, parsley, bread crumbs, and water.
- Add the onion mixture and season with salt and pepper. Using your hands, mix until combined.
- Test the seasoning of the mixture by making a small meatball and tasting it.
- Shape the meatballs.
- Coat a large, heavy bottomed pot with olive oil and bring to medium-low heat. Brown the meatballs on all sides. Don't be afraid to let them get some color, it adds immense flavor!
- Remove the meatballs from the pan and set aside.
- Deglaze the pan with red wine, loosening the brown bits with a wooden spoon.
- Add the tomato sauce and water.
- Season with salt, pepper and dried oregano.
- Return the meatballs and juices to the pan. Cover and simmer for two hours over low heat so the flavors can mingle, and you're ready serve!
Jackie Bellerose
Wow!!!!… looks incredible!!! I love the red wine infusion!!! My family just loves meatballs!!!! Thank you Susie for another fantastic recipe!!!🎉🌸
Susie
Thanks For always supporting me Jackie! It means a lot 😍