Go Back

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.
Print Recipe Pin Recipe
Course Meat and Poultry

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!